This is a Nigella recipe (from her book “Kitchen”) which I tried last week with the Little Chap. He had great fun mashing the bananas to a pulp, which left me pretty free to crack on with weighing and measuring the rest of the ingredients unhindered. We also enjoyed eating them! They were also good served as a dessert with creme fraiche and fresh home made raspberries (sadly not ours though!).

Makes: 12

Ingredients:

3 very large or overripe bananas
125 ml vegetable oil
2 eggs
100g soft light brown sugar
225g plain flour
3 x 15ml tablespoons best-quality cocoa powder, sifted
1 teaspoon bicarbonate of soda

1 x 12 bun muffin tin (or in my case 1 x 12 jam yorkshire pudding tin!)

Method:

1. Preheat the oven to 180° (fan assisted) and line a muffin tin with papers (I used regular cupcake cases!)
2. Get your toddler to mash the bananas into a soft gloopy pulp
3. Still beating and mashing, add the oil followed by the eggs and sugar
4. Mix the flour, cocoa powder and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared cases
5. Bake in the oven for 15-20 minutes until “dark, rounded and peeking proudly out of their cases.”
6. Allow to cool slightly in their tin before removing to a wire rack

Enjoy with a cup of tea…

Note: I did not receive any gift or incentive in order to review this recipe.

Mayfair Mum x

© Mayfair Mum, 2011