We always buy a lot of bananas from the pasar tani as my husband and I always eat a banana in the morning after our one cup of water. Sometimes the bananas ripen too quickly. However, I have never bin my bananas. I will either freeze them for later use or bake them immediately into banana cake, banana muffins or banana bread. But my son will always make a smoothie out of them.
Ingredients:
- 290 g or 4 big ripe bananas (I use Pisang Berangan.)
- 200 g cake flour (You may use all-purpose flour.)
- 120 g brown sugar (You may reduce if your bananas are very ripe and sweet.)
- 1/4 tsp salt, only if you are using unsalted butter
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 115 g melted butter
- 1/4 tsp vanilla essence
- 2 eggs
Method:
- Preheat oven to 175 degree C.
- Line a 12-hole muffin pan with muffin liners. 11 liners only if you want a dome-shape muffin.
- Add the dry ingredients - cake flour, sugar, cinnamon powder, salt (if you are using), baking powder and baking soda - into a mixing bowl. Whisk to combine all the ingredients evenly.
- Mash the bananas.
- Add the wet ingredients - mashed banana, melted butter, vanilla essence and eggs into another bowl. Whisk to combine these ingredients.
- Then add the wet ingredients to the dry ingredients. Stir until both are well-combined. However, do not over-mix to avoid dense muffins.
- Scoop the batter into the muffin liners.
- Bake in preheated oven for 18-20 minutes.
- When done, remove the muffins from the muffin tin and let them cool down on a metal rack.