It’s not the first time this has happened. I have observed many-a-time that either we run out of bananas, or we have too many and they all decide to ripen together.
This time too I found myself staring at the numerous bananas, wondering what to do with all of them.
A banana muffin seemed like a good idea. So here goes.
4 Large bananas, mashed
1 cup sugar
1 slightly beaten egg
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Mix the mashed banana, sugar, egg and margarine together. Set aside.
In a separate bowl, sift together the baking soda, baking powder, salt and flour.
Now mix the wet and dry ingredients all together, being careful not to over-stir!
Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes.
Frost with Chocolate frosting.
1 x 200g pkt good-quality dark chocolate, coarsely chopped
125ml (1/2 cup) thickened cream
To make the chocolate frosting, place the chocolate and cream
in a heatproof bowl over a saucepan half-filled with simmering water
(make sure the bowl doesn’t touch the water).
Use a metal spoon to stir occasionally until the chocolate melts
and mixture is smooth. Set aside for 30 minutes to cool slightly.
Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
Twirl on to the cup cakes.