Banana, pecan & date muffins

Banana, pecan & date muffins

This is a great way to use up overripe bananas – and they’ll go down a treat in lunchboxes.

By , 21 September 2015
Banana, pecan & date muffins
  • Ready in: 50 mins
  • Serves: 12
  • Price: 26p per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    12g
    17%
  • Saturates high
    5.4g
    27%
  • Sugars high
    30.5g
    34%
  • Salt med
    0.7g
    12%
  • Energy 1306KJ 312KCAL
    16%
of your reference intake.
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
  • 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.

  • In another bowl, mash the bananas with a fork, then add to the butter and sugar and mix well. Stir in the eggs.

  • Sift together the flour, salt, baking powder and cinnamon. Stir this mixture into the banana mixture with the pecans and dates.

  • Divide between the paper cases. Mix together the granulated sugar, 10g melted butter and 1/2 tsp cinnamon. Sprinkle evenly over the muffins.

  • Bake for 30-35 minutes or until the tops spring back when lightly pressed. Eat warm or cold.