It was a Friday evening after work. It had been a long day and I was tired and cranky. I had come home to find lots of stuff in the fridge well past it’s sell by date. I hate throwing stuff out. I feel like I have let myself down and not followed up on all my foody plans. In the fruit bowl, there was a gaggle of bananas just about ready to walk themselves out the door. It became my mission to save them from leading a fruitless life.
I scoured the internet for possible banana bread/ muffin cupcake recipes. I was undecided whether or not to go healthy – banana bran and cranberry muffins or just pure decadent – banoffie and dulce de leche cupcakes. In the end I settled for a happy medium, Rachel Allen’s, Banana and Peanut butter muffins which I found on the UKTV website. Thankfully the recipe was ultra easy too, which suited just fine as I was lacking both patience and time on this particular Friday night. We often eat peanut butter and banana on toast for breakfast so I was really pleased with this tasty brekkie alternative for the weekend.
- They tasted really good and not too sweet, and so perfect for breakfast.
- The texture was very spongy and light.
- They are very moreish and work perfectly with an espresso as a quick nourishing snack.
- They are not too doughy or heavy like some muffins.
- I used self raising flour as well as baking powder and they were really well risen as a result.
What didn’t work?
- I felt this recipe could have done with a touch of salt, peanuts and salt go hand in hand and it was notably lacking in these muffins.
- I used a very buttery crunchy peanut butter which made the mixture quite unctious and they stuck to the cases. Next time I would try Meridian peanut butter which is a bit oilier and has a more roasted peanut butter flavour.