3 lg large bananas, about 450g (1lb), peeled and mashed
125g (4oz) caster sugar, preferably golden
1 lg eggs, beaten
50ml (2 fl oz) milk
75g (3oz) butter, melted and cooled
50g (2oz) pecan nuts, roasted and roughly chopped
Directions
Step 1
Preheat the oven to 180°C (160°C fan oven) mark 4. Line a muffin tray with 12 muffin paper cases. Sift together the self-raising flour, bicarbonate of soda and salt in a large mixing bowl and put to one side.
Step 2
Mix the bananas, caster sugar, egg, milk and melted butter together until well combined. Add this to the flour mixture with the pecan nuts and stir gently, using only a few strokes. The mixture will be lumpy and rather like batter in consistency.
Step 3
Spoon the mixture into the muffin cases, half-filling them, then bake for 20min or until golden and well risen.
To freeze.
Once cold, pack and freeze in a sealed bag.
To serve.
Thaw as needed in the microwave, allowing 30sec on high for each muffin.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
