Here are some more banana recipes for you to add to your repertoire. One can never have too many banana bread/cake/muffin recipes. On this post, I’m posting a couple of Nigella’s recipes from her blog: A banana bread with boiled raisins and nuts as featured in her book, How to be a Domestic Goddess, and some incredibly easy banana muffins that I baked in my jumbo sized pan.

NIGELLA’s BANANA BREAD

Ingredients:

2/3 cup golden raisins

5 tablespoons dark rum

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

9 tablespoons unsalted butter, melted

3/4 cup superfine sugar

2 large eggs, room temperature

4 small very ripe bananas, mashed

1/3 cup chopped pecan nuts

1 teaspoon vanilla extract

Method:

  • Put golden raisins and rum or bourbon in a smallish saucepan and bring to the boil. I replaced the rum with water.

  • Remove from heat, cover and leave for an hour until the golden raisins have absorbed most of the liquid, then drain.

  • Preheat oven to 170ºC/gas mark 3/325ºF. Combine flour, baking powder, baking soda and salt in a medium-sized bowl.

  • In a large bowl, mix butter and sugar and beat until blended. Beat in eggs one at a time, then add mashed bananas.

  • Stir in pecan nuts, drained golden raisins and vanilla extract. Add flour mixture, 1/3 at a time, stirring well after each bit.

  • Scrape into a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake the bread in the middle of the oven for 1 to 11/4 hours.

  • When it is ready, a toothpick or fine skewer should come out clean from the centre. Leave in the tin on a rack to cool.

And now for some banana muffins: Nigella’s recipe is packed with the sharp flavour of good quality cocoa powder and chunks of melted milk chocolate that you will discover at the very heart of each of these cinnamon-scented muffins. You may sprinkle them with chopped nuts for a rustic look or dab on some glossy dark chocolate ganache to please the little glutton in you. These deliciously moist muffins make wonderful weekly lunchbox treat that kids will proudly share with their friends, or even, teachers.

NIGELLA’s CHOCOLATE BANANA MUFFINS

Ingredients:

3 very ripe or overripe bananas

1/2 cup vegetable oil

2 large eggs, room temperature

1/2 cup soft light brown sugar

1 1/2 cups all purpose flour

3 tablespoons unsweetened cocoa

1 teaspoon cinnamon powder

1 teaspoon baking soda

Method:

  • Preheat the oven to 200°C/400°F/gas mark 6 and line a 12-bun muffin tin with paper cases.

  • Mash the bananas by hand or with a freestanding mixer. Next, add the oil, eggs and sugar.

  • Mix flour, cocoa powder, baking soda, cinnamon powder together and add the banana mixture.

  • Beat gently, then spoon into the prepared papers. Bake in the preheated oven for 15–20 minutes.

  • The muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly.

  • Move to a wire rack to cool completely. Glaze with chocolate ganache if desired. Makes 12 muffins.

Nigella’s Banana Bakes

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