Posts Tagged olive oil
Easy, peasy, that’s what these are! If you have over-ripe bananas, in under 30 minutes you can have a rack of delicious banana muffins!
I began freezing over-ripe bananas a while ago. It was a revelation to me that you could just throw whole bananas in the freezer! The bananas do defrost to a gross mush but that just makes mashing them easier. I was looking in the freezer recently and found frozen bananas all over the place! Turns out I had 19 frozen bananas! I defrosted 3 bananas out to make my usual banana bread only to discover I had no butter! I’m a fan of baking with oil rather than butter as it adds a great texture so I thought Id try replacing the butter with olive oil. As I was changing things I thought Id try muffins rather than a loaf.
These banana olive oil muffins are a great alternative to banana bread. Using oil rather than butter worked so well I will stick to that! They are quicker to cook than a loaf and are easily portable in their own cases, making a great lunch box addition. They are also really versatile, I think I will add raisins next time. What do you like in your banana muffin?
Banana Olive Oil Muffins
- 150 grams plain flour
- 100 grams caster sugar
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3 bananas, mashed
- 1 egg, beaten
- 80 ml olive oil
- Preheat the oven to 190 C, 375 F, Gas 5. Line a muffin pan with paper liners. A fairy cake pan works too!
- In a large bowl combine the dry ingredients, ( flour, sugar, soda, cinnamon).
- Combine the beaten egg, mashed bananas and olive oil, fold into the dry ingredients until just combined.
- Fill each paper liner about half full and bake for 20 minutes or until a toothpick inserted into a muffin comes out clean.
- Cool on a wire rack, store in an airtight tin.
This recipe came from my friend Pearl who spends her summers in Italy. She got the recipe from an Italian friend who got it from someone in New Zealand. Pearl makes great cakes, she always gets a high rise! She is very relaxed in her baking, whatever tin you have will do she says.
I bake this cake in a lined 8 inch springform tin. Pearl uses her local (Italian) extra virgin olive oil, which sometimes I’m also lucky enough to have! Otherwise I use whatever extra virgin olive oil I have at the time. I have made this cake so many times and it always turns out well. It is the easiest cake to make and quite a large one so it works well for a dinner party dessert, served with some vanilla ice cream. Once I even forgot the syrup stage at the end and the cake was still good!
It is in cup measurements, I use my US cup measures. Pearl in her relaxed way says as long as you use the same cup for measuring everything it will be fine, I’ve seen her use a regular coffee cup.
- 2 cups Sugar
- 2 eggs
- 1 cup plain yoghurt
- 3/4 cups olive oil
- Zest from 3 lemons
- 2 cups self rising flour
- 1/4 cup sugar
- 1/2 cup lemon juice
Grease and base line an 8 inch cake tin (I use springform)
Preheat oven to 350 F 180 C.
- Whisk together the sugar and eggs.
- Mix in the yoghurt.
- Add the olive oil and lemon zest.
- Fold in the flour.
- Pour mixture into cake tin.
- Bake for 45 minutes or until cake tester comes out clean when inserted into middle of cake.
- While cake is baking mix together the 1/4 cup of sugar & 1/2 cup of lemon juice to make a syrup.
- When the cake is baked, take from the oven and while still hot prick cake surface with a toothpick and pour the lemon syrup over the cake. Leave to cool in the tin