Recipes
Banana, pecan & date muffins
This is a great way to use up overripe bananas – and they’ll go down a treat in lunchboxes.
This is a great way to use up overripe bananas – and they’ll go down a treat in lunchboxes.
(9 votes)
Cook: 50 Mins
Serves: 12
Price: 26p per serving
Nutritional Information
Each 100g serving contains
Energy
1306kj
312kcal
1306kj
312kcal
16%
Fat
12g
12g
Med
17%
17%
Saturates
5.4g
5.4g
Med
27%
27%
Sugars
30.5g
30.5g
High
34%
34%
Salt
0.7g
0.7g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1306kj/312kcal
Typical energy values per 100g:
1306kj/312kcal
Ingredients
100g butter, melted, plus 10g for the topping
175g light soft brown sugar
300g very ripe bananas (peeled weight)
2 medium eggs, lightly beaten
275g plain flour
1/2 level tsp salt
2 1/2 level tsp baking powder
1 level tsp cinnamon, plus 1/2 level tsp for the topping
50g pecans, chopped
125g dried stoned dates, cut into raisin-size pieces
65g granulated sugar
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a muffin tin with 12 paper muffin cases. Stir the butter and sugar together.
2
In another bowl, mash the bananas with a fork, then add to the butter and sugar and mix well. Stir in the eggs.
3
Sift together the flour, salt, baking powder and cinnamon. Stir this mixture into the banana mixture with the pecans and dates.
4
Divide between the paper cases. Mix together the granulated sugar, 10g melted butter and 1/2 tsp cinnamon. Sprinkle evenly over the muffins.
5
Bake for 30-35 minutes or until the tops spring back when lightly pressed. Eat warm or cold.