You know the sad, dark-brown skinned bananas that get left in the bowl and no one wants to eat? Don’t through them away! Chuck them in the freezer. They make the perfect ingredient for banana bread or muffins.
According to UK-based charity Love food hate waste, if British households all stopped wasting food that could have been eaten, the benefit to the planet would be the equivalent of taking 1 in 4 cars off the road. Check them out for tips on how to reduce food wastage and recipes to make the most of leftovers.
So here’s my recipe, which you can adapt depending on different food allergies/tolerances/tastes:
BANANA MUFFINS oven: 350F/180C bake time: 22- 25 min
2 eggs (or replace with two servings of 1 tbsp ground chia seed mixed with 3 tbsp of water)
1/2 cup of sugar or 1/3 cup of agave syrup
1/2 cup of sunflower or other vegetable oil
3-4 well-mashed bananas, the older the better (if frozen use the microwave for a quick defrost or if you have more time leave them in a bowl of hot water to soften)
1 tsp vanilla essence
1/3 cup of the juice of half a lemon topped up with milk (cow’s/rice/soya all work, as probably would other grain or nut-based milks) or a 1/3 cup of sour cream/creme fraiche
1 tsp baking powder
1 tsp bicarbonate of soda
2 cups of flour (if you’re using gluten-free flours, I usually use a combination of whole rice flour, chickpea flour and manioc flour, and I’ve also been experimenting recently with adding some psyllium and ground linseed for extra fibre and 1/2 tsp xantham gum for structure)
100g of chocolate chips or half a cup of walnuts for added interest!
The first thing I ever baked when I was a kid was banana bread. Now I use the mix to make muffins. It’s my go-to recipe when I want to whip up something quickly for an afternoon treat. Mix the ingredients in the order they appear, pour the mixture into a greased muffin tin, pop them in the oven and when they start smelling good, they’re ready!