You may love banana in your baked goods, but add in a little tangy cream cheese icing and you’ll be enjoying the treat on a whole new level. Sprinkle some cinnamon, and it’s a party in your mouth!
- 2 cup (300 g) self-raising flour
- ⅓ cup (50 g) plain (all-purpose) flour
- 1 tsp ground cinnamon
- ½ tsp bicarbonate of soda (baking soda)
- ½ cup (110 g) firmly packed light brown sugar
- 2 eggs
- ¾ cup (180 ml) buttermilk
- ⅓ cup (80 ml) vegetable oil
- 1 cup mashed banana
CREAM CHEESE TOPPING
- 125 gram (4 ounces) cream cheese, softened
- ¼ cup (40 g) icing (confectioners') sugar
- ½ tsp ground cinnamon, for sprinkling
Preheat oven to 200 C. Spray the holes of a 12-hole (⅓ cup/80 ml) muffin pan with cooking oil.
Use a flour sifter to sift the flours, cinnamon, bicarbonate of soda and sugar into a large bowl. Put the eggs, buttermilk and oil into a large jug; whisk them a little with a fork. Pour the egg mixture into the flour mixture. Add the banana and stir with a wooden spoon about ten times (not too many, as the batter should be lumpy).
Spoon the mixture into the pan holes. Put the pan in the oven and bake about 20 mins. Take the pan out of the oven and leave for 5 mins. Carefully remove the muffins from the pan and put them on a wire rack, top-side up, to cool down.
When the muffins are cold, use a metal spatula to spread them with topping; sprinkle with cinnamon.
TIP You need 2 large overripe bananas for this recipe. Mash the bananas in a small bowl with the back of a fork. Never throw away bruised or blackened bananas; just put them in a plastic freezer bag and put them into the freezer. Overripe frozen bananas can be thawed and mashed to use when you’re making muffins, banana bread, pancakes or smoothies.