I thought for my first Jadey-Cooks post, I would give you all one of my very favourite and most used recipes.
I regularly make this recipe, usually in its loaf form, on a Sunday for Matthew and I to have slices of in our lunches throughout the week – its also a delicious Sunday-night treat when its still warm, with a scoop of ice-cream…but I never told you that *wink wink*
Its a really simple recipe, and much to Matthew’s delight, it doesn’t make too much mess!
If you choose to make a loaf, I use a pyrex loaf tin and bake it for approximately 70minutes, just until its golden brown on top and a metal skewer comes out clean when inserted.
The muffins take about 20minutes to bake, but the time would be dependent upon your oven I guess.
Mine came out golden brown and domed on top, very tempting to try immediately!
My top tips for this recipe are:
- Use over-ripe bananas – the blacker the better! They add sweetness to the recipe and give a purpose to those extra bananas that are left over from the weekly shop
- Try using an alternative flavour to Vanilla – I use Butterscotch in this recipe as it adds a caramel-like flavour to the loaf/muffins.
- Take the muffins out of the muffin pan as soon as you can – this prevents the heat from the pan continuing to bake the muffins more than their own residual heat will do, which can result in over baked and dry treats
I hope you enjoy the first in this series of blogs – let me know what you think, and if you try the recipe do let me know how it turns out!
The original recipe I used can be found here:
http://www.rachaelray.com/recipes/chocolate-chip-banana-bread The cupcake flavourings I use can be found here: