Banana, nut and honey crunchy granola - gluten free option

I haven't done a recipe post in a very long time, apologies my loyal readers but life just got in the way. This beautiful crunchy granola was originally inspired by a facebook post by Miranda Gore Browne ( off on of the early series of GBBO), she posted something similar and it looked delicious, so I set myself the task of creating a granola which would use overripe bananas.

We all experience the unloved banana syndrome from time to time, Mr LF refuses to eat banana once slightly spotty so I nearly always have an ample supply of bananas for bakes and makes, but this one has become one of my favourites, so frugal , so delicious.

For the last month or so I have been sharing the recipe with some of my work collegues and they all love it, so here goes.....

What you need

• Roughly 1 1/2 cups of rolled oats (if you need gluten free, buy GF oats)
• 1/4 cup of chopped mixed nuts ( I buy a mixed bag with skins on and roughly chop)
• 1/4 cup of mixed seeds (pumpkin, sunflower, linseed, etc)
• A few drops of vanilla extract
• Pinch of sea salt
• 1 1/2 tbsp coconut oil
• 1 1/2 tsp runny honey 
• 1 large ripe banana

What you do

• Pre heat the oven to 200c
• Prepare your baking tray, line with baking parchment
• In a large bowl, mash the banana with a fork
• Add the coconut oil, vanilla and honey.
• Mix until you have a smoothish mixture, mashing any coconut oil lumps
• Add the rest of the ingredients and mix thoroughly.

• Strew on the baking tray so you have a moist rubble like texture

• Place in the oven for approx 12 minutes , remove and turn the rubble to dry out the other side
• Place back in oven for approx 10 minutes until your granola is golden and slightly crunchy.
• Switch the oven off but leave tray in oven to cool with the oven door a jar to let the granola dry out further.

• Once cool store in an airtight jar, I find a kilner jar is perfect.

Besan flour, banana and choc chip loaf - gluten free

Well we are still in banana cake mode here as I  hate to see them go to waste and the fruit bowl every week seems to contain at least one unloved spotty specimen. I like to ring the changes when it comes to recipes, so this recipe is another gluten free one featured bananas.

I wanted to experiment with cake making using besan flour, naturally gluten free, this earthy high protein high fibre flour is made from chickpeas and some times lentils or other beans. This flour is much more cost effective when compared with other gluten free flours and I am pleased to say produces a very tasty bake too, no hint of  lentil or chickpea at all.

Its moist and decadent and the loaf has just the right amount of sweetness and the chocolate chips provide just the right amount of chocolately flavours in every bite.

What you need

• 2 large very ripe bananas- mashed
• 3/4 cup of Thick live yogurt
• 1 egg - free range
• 1/2 cup light brown soft sugar
• 1 tsp vanilla paste
• 1/3 cup coconut oil - melted
• 1 1/2 cups besan flour (different brands have different mixes, mine was chickpea and lentil, some are just chickpea) - above all check gluten free if required most are
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• Pinch of sea salt
• 1 pkt of dark chocolate chips

What you do

• Pre heat the oven to 180c and prepare your loaf tin, either oil spray or base line a 2lb loaf tin
• In your mixer blend the bananas, yogurt and egg, until well combined and the mixture is creamy.
• Seive the besan flour, baking powder, bicarb, salt and cinnamon on to the wet mixture, incorporate using a wire ballon whisk to retain the air in the mixture.
• Stir in the chocolate chips and pour the batter into your prepared tin, smooth the top
• Place in the oven and bake for approximately 50 minutes until well risen and golden. Test with a skewer to ensure done.
• Cool initially in the tin for 10 minutes and then remove to cool fully on a wire rack.
• Store in an airtight tin
• Freezes well when double wrapped

                                       

We are linking up to Love Cake this month, created and hosted at JibberJabberUk, the theme this month being in the words of the lovely Toyah "Its a Mystery !" as besan flour isn't usually used in cake baking.

                                                           

And recipe of the week , over on A Mummy Too

Double chocolate banana bread, great way of using overripe bananas.

Dark and foreboding.... this is just the case, rich in chocolate flavours, you would swear it contains alcohol (it doesn't !) dense, moist and or so very moreish.

We've all experienced the guilt of overripe bananas sitting in the fruit bowl becoming progressively blacker and blacker, this recipe solves that dilemma. Based on a recipe by Smitten Kitchen this is an easy recipe and is an excellent way of using those manky bananas to their best effect.

What you need

• 3 very ripe bananas - mashed
• 1/2 cup butter (melted), or coconut oil. Cool slightly
• 3/4 cup soft brown sugar
• 1 large free range egg
• 1 tsp vanilla extract
• 1 tsp chocolate essence( I get mine from Bakery Bits)
• 1 tsp bicarbonate of soda
• pinch of salt (omit if using salted butter)
• 1 cup plain flour (would probably work gluten free, but I haven't tested as yet)
• 1/2 cup of cocoa (I always use Green and Blacks)
• 1 pkt of dark chocolate chips / chunks

You will also require a 2lb loaf tin, oil sprayed and base lined. I prefer to use loaf tin liners

What you do

• Pre heat your oven to 180c
• Mix the mashed banana and butter, sugar and egg, essence in a large bowl or use a mixer.
• Sieve in the flour, bicarb, cocoa and salt and fold until just mixed 
• Stir in the chocolate chips and the scoop into your prepared tin
• Level the top and place in the pre heated oven
• Bake for 55 minutes or so until risen and tests cooked when a skewer inserted into the loaf shows its cooked through
• Cool for 10 -15 minutes in the tin on a wire rack and then remove from tin and allow to cool fully.

We are linking up to several challenges this month

      We should Cocoa, theme this month is Anything Goes, hosted this month by Tin and Thyme.

            No waste food challenge hosted this month by Utterly Scrummy Food for Families.

Banana Cinnamon Swirl loaf

I love baking and can't think of many things that create that sense of clam and contentment in a household like a freshly baked homemade cake. The weather in Lancashire is currently blustery but still fairly mild for the time of year and we have only experienced one frost so far this season, I love cooking with warming spices and cinnamon in one of my absolute favourites and thought that the addition of a cinnamon sugar swirl would work well and oh my it does. Since coming up with this twist on a basic banana loaf I have made this loaf at least 4 times already, its that good.

Its falling off a log simple to make, an easy recipe and another one for using up manky bananas, as mentioned earlier I love cinnamon and buy it in industrial quantities, just make sure that it still fragrant before baking as you want that beautiful cinnamon amours to perfume your whole house whilst you are baking.

What you need

• 3 soft ripe bananas - peeled
• 1 egg - free range
• 1 tsp bicarbonate of soda
• 1 1/2 cup of plain flour
• 3/4 cup of granulated sugar
• 1 tsp vanilla paste or extract
• 1/3 cup of melted butter or if diary free - sunflower oil

For the swirl

• 1 tbsp ground cinnamon
• 1/3 cup of granulated sugar

You also need a 2lb loaf tin, lined

What you do

• Preheat the oven to 180c
• Mix the swirl ingredients together in a ramekin, put to one side.
• Mash the bananas in a large bowl with a fork until you have a smooth puree, add the vanilla to the bowl.
• In the large bowl, I use my stand mixer add all the other ingredients (except the swirl mixture) and mix until you have a smooth mixture
• Pour half of the mixture into the prepared pan and sprinkle with just over half of the cinnamon swirl mixture
• Top with the rest of the banana cake mixture, smooth level with a palette knife and then sprinkle the top with the remaining cinnamon sugar mixture.
• Bake for 50-60 minutes until the cake tests baked with a skewer
• Cool initially in the tin for 15 minutes and then cool fully on a wire rack.

Banana and honey loaf cake - gluten free and no artificial sugars

Here at Lancashire Food we don't like to waste food and also where possible create recipes which not only taste good but do you good. This recipe ticks all the boxes for us, using ripe bananas for the majority of the sweetness for this cake and just a touch of honey its free from artificial sugars and being full of all things that are good for you it a "super" bake.  A great debate currently ranges in the food community about the amount of sugar in our diets and home cooking and baking gives you the control to adjust the amount of sugar added to your recipes. We like that, we use buckwheat flour here for its nutritional value but a basic plain gluten free flour would also work.

Please don't expect this to taste exactly like a normal banana loaf as it doesn't, but it still has some sweetness and as we are using honey you can adjust the sweetness level to your taste, I would suggest starting at 1/2 cup and reducing down from there as your taste buds acclimatise to less sweetness.

A couple of months ago we started hosting a local beekeepers hive in our garden and hopefully very shortly we might just (fingers crossed) get to taste some honey from our bees, its a fascinating process and has been very interesting watching the development of a new hive with all its trails and tribulations. In just a short couple of months we have had issues with wasps ( nasty things that attack hives ), the birth of a new queen and the balancing act of when to collect the honey. I have been stung twice once by a bee (yes a honey bee) and also by a wasp ( very painful and much worse than a bee sting).

So hopefully next time I bake this loaf we might be using our own honey .........

What you need

• 1/2 cup buckwheat flour (check gluten free if necessary as not all are)
• 1/2 cup ground almonds
• 1/2 tsp bicarbonate of soda
• 1 1/2 tsp baking powder
• 1 tsp ground cardamon
• 2 tsp ground cinnamon
• 1 tsp ginger
• 1/2 tsp ground allspice
• 1/2 tsp freshly grated nutmeg
• 1 tsp vanilla paste
• 1/2 tsp sea salt
• 2 eggs - free range
• 1/4 cup - coconut oil
• 1/4 cup of milk (any type nut, cows, goat)
• 1 tsp cider or wine vinegar
• 1/2 cup of local honey
• 3 ripe bananas

2lb loaf tin, oiled and base lined.
If you don't have all the spices to hand sweet mixed spice or lebuken spice can be substituted

What you do

• Pre heat the oven to 180c
• Mash the banana roughly in the bowl of your mixer
• Add all other ingredients
• Mix thoroughly and pour into prepared tin
• Place in the oven and bake for approx 45 minutes
• Cool in tin
• Delicious served slavered with butter

We are linking up to Bake of the Week over on Casa Costello

                                                             

Also to Recipe of the Week with Emily over on A Mummy Too

                                                            

Love Cake - Back to Basics over on Jibberjabber, as this is good basic banana loaf recipe at heart.

                                   

Simply Eggcellent - Theme being Cakes this month over with Dom at Belleau Kitchen (Happy Birthday !) which celebrates all thing egg.

                                                               

Credit Crunch Munch over at Fuss Free Flavours as once again we are using up manky bananas. A blog challenged created by Fuss Free Flavours and Fab Food for all.

                                                 

And finally No Waste Food Challenge blog hop over at Foodie Quine this month. This challenge was created by Elizabeths Kitchen Diary.

                                                             

Banana pancakes - gluten free and full of goodness.

Recently my blogging mojo has been some what lacking, what with a busy life, working full time and a large IT project at work just about to go live, I just haven't managed to fit it all in.

So this post is a pretty short one but a recipe I have just had to share due to its utter simplicity and the fact it uses only 3 ingredients and has no artificial sugars at all, so it healthy and so so easy to make. No wonder Jack Johnson (one of my favourites) sings about them.

So here goes, take one spotty overripe banana (the browner the better), crush to a puree with a fork, add 1 free range egg, whisk together and add 1 tbsp of flour (buckwheat or any gluten free flour works beautifully), whisk to a smooth batter.

Then fry tablespoon dollops in a very lightly oiled heavy based frying pan or on a griddle until little bubbles are visible and popping on the top side, flip over and cook until lightly golden. Serve warm with fruits, yogurt, cream, sliced banana, anything you want for a wonderful breakfast.

Delicious, light and fluffy and so easy and a great way to use of overripe bananas. 

Brazilian banana and chocolate chip tapioca cake - gluten free

This cake is a Brazilian love affair, made with tapioca flour (a staple in Brazil), bananas (10% of the worlds banana's are produced in Brazil) and chocolate (Brazil being the 6th largest producer of Cocoa bean in the world) this cake is my World Cup recipe. Personally I can't stand football and I would rather watch paint dry so I thought I try to get in the spirit of things by baking a cake that takes it inspiration from the country of Brazil.

Bahia, Sao Paulo, Brasilia are all mentioned in the classic track by "Brazilian Love Affair" by George Duke which I recall being played over and over by elder soul / jazz funk loving sister when I was a child and it all seamed so exotic and tropical, so here are some of the flavours of Brazil in cake form.

Happily for me Tapioca flour is naturally gluten free so is a great flour to be baking with here, fairly easily obtainable mail order or in your local health food shop.

This image is an image of an image of the cake on a tablet pc, Mr Lancashire Food being very creative ! when it comes to food photography.

What you need

• 2/3 cup tapioca flour
• 1 1/3 cup brown rice flour
• 3 large ripe bananas - mashed
• 1/2 cup oil - Coconut oil is nice but regular sunflower would work here too
• 1 cup soft brown sugar
• 1/2 tsp bicarbonate of soda
• 1 1/2 tsp of baking powder
• Pinch of salt
• 1/2 tsp cinnamon (cardamon would also be good)
• 2 eggs - free range
• 1/2 tsp vanilla paste
• 1 bag of dark chocolate chips (I always toss in a little of the flour to prevent them from sinking too much)

This recipe makes 2 x 2lb loaf tin cakes, I used the ready to use liners but you could lightly oil and base line instead.

What you do 

• Pre heat the oven to 180c 
• Whisk up the sugar, eggs and oil until light and frothy, add the rest of the ingredients except the choc chips.
• Stir in until you have a smoothish mixture and then stir in the choc chips 
• Pour in the prepare tin, smooth level and bake for 50 - 55 minutes until golden and test cooked with a skewer
• Remove from oven and allow to cool for 10 minutes or so in the tins and then remove to a cooling rack.
• The flavour of the cake develops more fully the day after baking.

A delicious cake inspired by Brazil, it has a wonderful crumb structure and is not dry or gritty as often cakes containing rice flour can be. 

I'm adding this post to Bake of the week over on Casa Costello 

                                                          

Banana and chocolate buckwheat cake, naturally gluten free.

I have a new love in my life ! Mr LF doesn't need to worry as its a flour. Yes a flour, buckwheat flour, naturally gluten free and with a beautiful light nutty wholesome flavour. It makes amazing cakes which are light and tasty. Unfortunately Mr LF isn't as keen as I am on the flavour of the wholesome little seed.

Closely related to sorrel and rhubarb this fast growing plant with white flowers is grown in China, Russia and across the world, but not much in the UK. Its seed is ground to produce flour which is used pancakes, cakes and breads and also in soba noodles and  buckwheat pasta. The achene is also make kasha, in the production of gluten free beer and whisky  and is eaten sprouted in some countries too.

Naturally gluten free is a great addition to the bakers store cupboard, its a finely ground flour which is light brown in appearance.

To make this cake is a pretty simple all in one method and the resultant cake is moist and flavourful, personally I like the buckwheat flavour, some may not. Its slightly earthy and nutty but definitely not unpleasant, reported to be rich in minerals and good for your cardiovascular system.

What you need

• 180g of buckwheat flour (if you are ceoliac then ensure its been processed in GF environment)
• 200g granulated sugar
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 2 eggs - free range please
• 160ml sunflower oil (or other oil with no flavour)
• 1 tsp of vanilla
• 3 small very ripe bananas - mashed (I freeze mine when going over ripe and they are perfect when defrosted)
• Handful of chocolate chips (I used buttons, ideally chopped up)

What you do

• Pre heat the oven to 180c
• Oil spray a 8" round loose bottom cake tin and base line
• Mix together the flour, sugar, bicarbonate of soda and salt, until well mixed.
• Add the eggs, oil and vanilla to the bowl and mix until jut coming together, stir in the mashed bananas and chocolate chips. Like muffins don't overwork the mixture.
• Tip into your prepared cake tin and smooth level
• Bake for approximately 40 minutes until risen and tested cooked with a skewer, try not to over bake
• Cool in the tin on a wire rack, then remove from tin and enjoy !

The cake stores well wrapped in foil in a cool dry place for a few days, you could probably freeze it but I haven't tried this yet.

As for Mr LF's aversion to this flour, I am not beaten yet and am planning more bakes which might persuade him otherwise yet.

Gluten free banana loaf

For medical reasons I have recently switched to being gluten free and whilst this is proving a little challenging in the bread department, its not effecting cake baking too much....

Gluten free flours don't behave in the same manner as wheat based flour but frankly in this recipe you struggle to tell its gluten free. It is a satisfying bake which is great to use up past there best bananas, personally I love banana cakes as they have a beautiful aroma whilst baking and this one in no exception.

I am thinking of swirling in chocolate hazelnut spread next time round to provide an extra level of decadence, you could also add nuts if you would like more texture.

What you need

• 75g softened butter
• 175g sugar
• 2 eggs free range - beaten
• 3 large bananas - the spottier the better
• 200g gluten free plain flour ( I used Dove's farm)
• 1/4 tsp bicarbonate of soda

What you do

• Grease and line a 2lb loaf tin
• Cream the butter and sugar in the mixer until light and fluffy
• Add the eggs and bananas, flour and bicarbonate and mix until well incorporated
• Pour into the prepared tin
• Bake for about 60 minutes at 180c until its golden and cooked through
• Cool on a wire rack

Banana and blueberry loaf

As regular readers will know I hate waste, so another variation on Banana loaf was required to use up a couple of spotty bananas from the fruit bowl. I always buy organic fairtrade bananas as they taste so much nicer and more intensely banana than the ordinary type, combined in this recipe with one of my favourite superfruits blueberry, the resultant loaf is very moreish. Its a another cup recipe and is very easy, just line your tin and mash your bananas, other than that its an all recipe.

Ingredients

• Plain flour - 2 cups
• 1tsp baking powder
• pinch of sea salt
• 1/2 cup soft butter or quality margarine ( I like to use butter as the flavour is better in this recipe)
• 1 cup caster sugar (you could use granulated)
• 2 eggs - free range
• Vanilla paste - 1 tsp ish
• 2 ripe bananas - mashed
• 1 cup of blueberries

You'll need a 2lb loaf tin, lined

Method

• Just place all ingredients (except for the blueberries) in a large bowl and beat until you have a smooth mixture, I use my Kitchenaid mixer !
• Then gently fold in the blueberries and pour into your prepared loaf tin
• Bake in a preheated oven at 170c for approx 50 minutes, until cooked when tested with a skewer
• Cool in the tin initially and then on a wire rack
• Keeps well in airtight tin and would also freeze as well

Another banana loaf

A while ago as part of a blog post I was sent some coconut oil, the jar has sat in the cupboard doing nothing, every time I go in that cupboard it waves at me and I think I must come up with a recipe that uses the ingredient.

My coconut oil was from The Groovy Food Company , Coconut oil is a source of lauric acid which is good for your cardo vascular system and despite being a saturated fat assists in regulating your cholesterol levels and boosting your immune system, it tastes from the jar like a coco-nutty wax, not unpleasant and faintly tropical tasting.

Coconut oil can be used like other oils  and in a warm kitchen will turn runny, I had an idea that the faintly tropical flavour would combine well with banana in a loaf cake, one of the staples in my kitchen.

The resultant loaf cake was deliciously aromatic and faintly tropical flavour as I hoped, moist too, it would may be benefit from a cream cheese buttercream icing if you wanted to take it towards a passion cake. Talking of additions you could also may be add blueberries or pineapple or mango if you wanted to up the fruitiness further.

Ingredients

• 2 ripe bananas - peeled and mashed
• 2 tbsp low fat plain yogurt
• 2 large eggs - free range please
• 1 1/4 cups of granulated sugar
• 1/2 cup of coconut oil - melted
• 1/4 cup soft light brown sugar
• 1 tsp vanilla paste
• 2 cups plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp nutmeg

Method

• Pre heat the oven to 180c
• Line 2 x 2lb loaf tins ,I use the ready made ones (i buy them from the £1 shop)
• In a bowl whisk the eggs, coconut oil, yogurt, sugar and vanilla paste until well incorporated.
• Now sieve in the flour, nutmeg, baking powder and soda, mix gentle and then stir in the crushed banana
• Pour the batter into the lined tins and bake for about 40 -45 minutes until tested cooked with a skewer
• Cool initially in the tin and then on a wire rack
• Stores well wrapped in foil or alternatively freezes beautifully.

Spotty banana recipes

As part of Torquoise Lemons Blog campaign this month I have been through some of my Banana recipes on the blog and tagged them with the above symbol, make sure you check them out if you have any spotty bananas to use up.


http://lancashire-food.blogspot.com/2011/10/banana-and-almond-tray-baked.html


http://lancashire-food.blogspot.com/2011/10/chocolate-banana-muffins.html


http://lancashire-food.blogspot.com/2011/12/banana-crumble-slices.html

Banana Crumble slices

And now for something completely different, after all the Christmas baking and spices here's a recipe to ring the changes and also to use any overripe bananas you are bound to have in the fruit bowl in the bargain. I haven't made this recipe in a while, its another one from my scrap book and can't remember why I don't make it more often. Enjoy.

Ingredients

• 175g sugar
• 175g Vegetable margarine
• 225g self raising flour
• 100g porridge oats
• 2 medium bananas - mashed
• 25g sultanas or raisins
• Caster sugar to sprinkle

Method

• Pre -heat your oven to 180c fan / 200c non fan
• Cream the sugar, margarine together
• Add the flour and oats and mix to a crumble mixture
• Lightly oil or spray your baking tin - which is approx 8 by 12 inches
• Sprinkle half your crumble mixture in the baking tin, press down lightly.
• Spread over the mashed bananas and sprinkle on the dried fruit
• Sprinkle over rest of mixture and cover banana, press down lightly
• Bake for 25-30 mins until golden
• Sprinkle with caster sugar 
• Cool in tin and cut into chunks.

Banana and almond tray bake

This weekends bake is an easy traybake using up a couple of spotty bananas from the fruit bowl in the process. The recipe is based on a recipe from "The Great British Bake Off, How to Bake" book. I like traybakes as they are perfect for lunch boxes and for packing in a picnic.

Ingredients

• 175g butter softened or quality margarine
• 250g caster sugar
• 1/2tsp vanilla extract
• 3 free range eggs - beaten
• 50g ground almonds
• 225g self raising flour
• 150ml creme fraiche
• 2 ripe bananas

Method

Preheat your oven to 180c. Grease and line a tin approx 25 by 20 by 5 cm.

Beat your butter until softened and then add your sugar and beat together until lighter and fluffy. Beat in the vanilla, then gradually add your eggs , beat well after each addition.Now fold in the ground almonds. Sift in approx 1/3 of the flour and fold in, add 1/3 of the creme fraiche and fold in. Now add the rest of the flour and creme fraiche and fold in. Now add the lightly mashed banana and stir in, tip into your tin and level before baking for approximately 50 minutes until golden brown and a cocktail stick inserted in the centre comes out clean. 

Allow to cool slightly in tin and then cool on a wire rack. Cut in to approx 20 pieces. 

Chocolate Banana Muffins

This weekend's bake is inspired by a couple of spotty banana in the fruit bowl and a recipe I came across in "Cupcakes and Muffins" as reviewed in an earlier post. It's an easy recipe that uses things you would normally have in the store cupboard, I switched the spice from cinnamon to cardamon as that is what I felt needed to be experimented with but it's your choice.

Ingredients

• 125g softened butter or quality margarine
• 225g soft brown sugar
• 2 large spotty bananas - peeled and mashed
• 2 eggs - free range of course
• 1 tsp vanilla extract
• 1/2 tsp cinnamon or cardamon
• 225g plain flour
• 25g Cocoa powder
• 1 tsp baking powder
• 1 tsp bicarb
• 85ml buttermilk (or milk with a couple of drops lemon juice)

Method

Preheat your oven to 180c. Line your muffin tin with paper cases, the mix makes approx 12-14 large muffins.

Whisk the butter and sugar together , add the mashed banana, eggs and vanilla extract and mix, sift the spice, flour, cocoa powder and raising agents and mix gently and then add the buttermilk, mix until smooth. Spoon the mix in to the cases and bake for 25 minutes until well risen and firm in the centre. You can then decorate to your taste once cooled.

Banana Crumb Muffins

Another recipe for using up over ripe bananas. This one is lovely and easily adapted for lactose free by using margarine instead of butter. The cinnamon and sugar streusel topping elevates these muffins to another level.

Ingredients

• 1 & 1/2 cups plain flour
• 1 teaspoon baking soda / bicarb
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter / marg melted.

Method

Sift the flour, bicarb salt and baking powder into a bowl. Melt the butter and allow to cool a little, mash the banana in a separate bowl, add the butter, egg and sugar, mix thoroughly and then add to flour bowl. Mix quickly and pour into cases, makes about 10 large muffins.

For the streusel topping, 1/3 cup soft brown sugar, 1/2tsp cinnamon, 2tbsp flour, 1tbsp butter, mix until you have a fine crumb, then top the muffins before baking in a oven @ 190c for approx 15-20 mins.

Yummy !