If you have ripe bananas lying around your kitchen, usually your first instinct is to whip them up into a loaf of easy banana bread. And while this option is still deliciously good, it can be a bit overdone. For anyone who is after another way to use up bananas, this is a fantastic way to do it. These perfectly dense muffins are so addictive on their own, let alone when you add on the amazing peanut butter icing. These tasty treats are also super easy to bake so they make a great dish to let your grandkids help out with. They’ll have fun cooking with you plus they’ll love the final product!
- 375g (2 1/2 cups) self-raising flour
- 1/2 teaspoon baking powder
- 200g (1 cup, firmly packed) dark brown sugar
- 2 eggs
- 400g mashed banana
- 2 teaspoons finely grated lemon rind
- 2 tablespoons fresh lemon juice
- 200ml canola oil
- 125ml (1/2 cup) milk
- 250g cream cheese
- 2 tablespoons smooth peanut butter
- 45g (1/4 cup) pure icing sugar
- Preheat the oven to 180°C. Line ten 1 cup capacity muffin pans with paper cases. Sift flour and baking powder together into a large bowl. Stir in sugar. Make well in the centre. Add eggs, banana, lemon rind, lemon juice, oil and milk. Stir to combine.
- Spoon the mixture evenly into the prepared pan. Bake for 20 minutes or until inserted skewer comes out clean. Leave to cool in pan for 10 minutes. Turn out onto the wire rack to cool completely.
- Meanwhile, add cream cheese, peanut butter and icing sugar to the bowl. Use electric mixtures to beat until creamy. Spread icing over cooled muffins.