Banana bread muffins

Banana bread muffins

These banana bread muffins with their crunchy topping are perfect for lunchboxes or breakfast on the go.

  • 35 mins + cooling
  • Makes 14
  • Intermediate

INGREDIENTS

FOR THE MUFFINS

  • 375ml cake flour
  • 3ml ground cinnamon
  • 5ml baking powder
  • 5ml bicarbonate of soda
  • pinch salt
  • 3 ripe bananas, mashed
  • 160ml sugar
  • 1 egg
  • 5ml vanilla essence
  • 125ml sunflower oil

FOR THE TOPPING

  • 80ml brown sugar
  • 30ml cake flour
  • 30ml butter
  • 30ml oats
  • 80ml pecan nuts, chopped

METHOD

  1. For the muffins, preheat oven to 180°C. Line standard muffin pans with cupcake cases. Combine the flour, cinnamon, baking powder, bicarb and salt.
  2. Mix together the bananas, sugar, egg, vanilla and oil. Stir in flour mixture until just combined. Divide batter between prepared cupcake cases.
  3. For the topping, combine sugar, flour and butter. Stir in oats and pecans. Sprinkle over muffins. Bake for about 20 minutes or until a testing skewer comes out clean. Cool.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Tip

These are delicious with honey and double-thick Greek yoghurt.

Magazine issue date: Jun, 2017


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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