These are a great way to use up bananas that are on the over ripe side of ripe! The older the bananas the better this recipe is, as the sweetness and squidgy-ness of the ripe bananas really makes a lovely moist, bouncy bun! The texture is different to a normal bun/cake, so don't worry if it doesn't feel like a plain sponge bun!
This makes 6 - 12 depending on the size of the bun you make, either a large muffin size case or smaller bun case.
- 150g plain flour
- 150g margarine
- 150g caster sugar
- 1 1/2 tsp baking powder
- 1 tsp vanille essence
- 3 bananas
- 1 egg
- 75ml milk
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly
Preheat the oven to 180C and place bun/muffin cases in a bun/muffin tray.
Sift the flour and baking powder into a small bowl and set aside.
In a separate bowl, cream the margarine and sugar together, then add the egg and vanilla and beat until fluffy.
Add the bananas to the butter mixture and stir to combine.
Beat in half the flour, then half the milk, then the remaining flour and the last of the milk, and give a final big stir to make sure that everything is thoroughly mixed together.
Spoon into your paper cases and bake for 15 minutes (small), 20 minutes (large) until golden brown on top and springy to touch.
Remove from the oven, leave to cool for 5 minutes before transferring to a cooling rack.
Like these recipes? Then you'll love
- Dumplings Without Using Suet 3.6/5 (414 Votes)
- Tomato Basil and Cheese scrambled... 3.7/5 (231 Votes)
- Foie gras and leeks cooked "à la... 4/5 (196 Votes)
- Easiest Shortbread Recipe EVER. 3.4/5 (204 Votes)
- Healthy Ratatouille 3.7/5 (175 Votes)
- Gluten-free No-bake Banoffee Pie 3.6/5 (148 Votes)
- Gluten Free Banana & Pecan Cake 3.5/5 (144 Votes)
- Banana Ice Cream 3.4/5 (145 Votes)