Banana and walnut is a classic combination and for a reason: they go really well together. I wanted to make muffins, rather than banana bread, for a change and wanted something different from my usual Banana and Cranberry Bread so I came up with this recipe. It has less sugar than a lot of muffin recipes because a lot of sweetness comes from the naturally occurring sugar in the bananas. The chopped walnuts give a really good crunch and if the muffins last more than a day or two they are still really moist: so if you need breakfast in a hurry, these are great!
150g soft brown sugar
3 or 4 ripe bananas, mashed
1 egg, beaten
200g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
80g chopped walnuts
Set the oven to 180°C. Line a muffin tray with paper cases.
Cream the butter and sugar together until pale and creamy.
Add the egg and mashed bananas. Mix well.
Sieve together the plain flour, bicarbonate of soda and the cinnamon and fold in to the banana mixture.
Finally add the chopped walnuts and mix well.
Spoon in to the muffin cases. Bake for 20-25 minutes or until well risen and springy to the touch.
Leave in the tin for a few minutes until turning out on to a cooling rack.