There are times when only the very finest banana milkshake will do. And since I discovered the recipe for the very finest banana milkshake, I find I’m having more and more of those times. I often buy too many bananas on purpose just so I’ll have to use them up before they go too squishy. And if I’m already making a banana milkshake well why not make some banana muffins too? It’d be rude not to.
2 ripe bananas
2 tbsps yoghurt
1 tsp vanilla essence
2 tsps runny honey
about 4 ice cubes
about half a pint milk
Blend all the ingredients together with an electric blender until the ice cubes stop rattling and it’s nice and frothy! (Makes about a pint). If you have some strawberries, blueberries, raspberries or mango throw them in too, but I reckon the basic banana is the best!
Banana and white chocolate muffins (adapted from Nigella Express)
3 very ripe bananas
125ml vegetable oil
100g caster sugar
half tsp bicarbonate of soda
1 tsp baking powder
150g white chocolate pieces
1. Preheat oven to 200 degrees C/gas mark 6 and line a 12-bun muffin tin with papers
2. Mash the bananas and set aside
3. Pour the oil into a jug and beat in the eggs
Put the flour (I sieve it twice as Delia recommends), sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten egg and oil mixture, followed by the mashed bananas. (Don’t overmix, just enough to combine, doesn’t matter if it’s a bit lumpy)
4. Fold in the chocolate pieces, then divide between muffin cases and bake for 20 minutes.
I baked these for the opening night of this year’s series of Strictly Come Dancing and they went down a treat! So did the pomegranate juice and sparkling wine!