Wednesday, August 25, 2010
You know the story, your lovely ripe bananas have been neglected, they develop those black spots and you plan to do something with them and next thing you look and they are black smelly specimens fit only for the bin - well I have to admit I used them and what's more I'm glad I did!! I'm not sure if it was the fact that the bananas were so sweet or that I used a really fantastic recipe (I'm thinking the latter!) but I made the nicest banana based buns/muffins/cakes/breads I have ever made.
No big surprise when I say that the recipe came from Nigella's "How to be a Domestic Goddess", she really does come up trumps time and time again. They are her Banana, Cherry and White-Chocolate Cupcakes (I was out of dried cherries and used cranberries, they worked perfectly).
All I can say is that you should hide your bananas where nobody will find them, will them to over-ripeness (or put them in a paper bag with some other fruit) and make these little beauties - they are that good!!
Banana, Cranberry and White Chocolate Buns
200g caster sugar
3 very ripe bananas - mashed
4 tbsp sour cream
2 large eggs
1 tsp bread (bicarbonate of) soda
1/2 tsp baking powder
300g plain flour
40g dried cranberries, chopped
50g white chocolate, chopped
Preheat oven to 180 C
Line a muffin tin with paper cases
Melt the butter, remove from the heat and add the sugar, vanilla and mashed bananas.
Stir in the sour cream and the eggs. Mix well.
Add the bread (bicarbonate of) soda and the baking powder and stir in well.
Stir in the flour, cranberries and chocolate.
Blend being very careful not to over mix.
Divide between the muffin cases.
Bake for about 20 mins until golden and a skewer comes out clean.
Allow to cool on a wire rack.