Banana muffins with sticky pine nuts

Recipes / Desserts

Warm sticky banana muffins are a great snack for kids and adults and so easy to make and pop into a picnic bag or lunchbox.

Recipe «Banana muffins with sticky pine nuts» presented in category Recipes / Desserts, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 265g plain flour, 155g caster sugar, 1 teaspoon baking powder, 1/4 teaspoon bicarbonate of soda, 1/4 teaspoon sea salt , 1/2 teaspoon ground cinnamon, plus extra, to dust, 1 vanilla bean, 3 ripe large bananas, mashed well, plus extra, sliced, to serve , 2 eggs, lightly whisked, 125g unsalted butter, melted, 2 tbsp milk, Double cream, to serve, 70g pine nuts, 70g dried coconut flakes, 100g golden syrup, Pinch of sea salt.

Ingredients:

  • 265g plain flour 
  • 155g caster sugar 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon bicarbonate of soda 
  • 1/4 teaspoon sea salt 
  • 1/2 teaspoon ground cinnamon, plus extra, to dust 
  • 1 vanilla bean 
  • 3 ripe large bananas, mashed well, plus extra, sliced, to serve 
  • 2 eggs, lightly whisked 
  • 125g unsalted butter, melted 
  • 2 tbsp milk 
  • Double cream, to serve 
  • 70g pine nuts 
  • 70g dried coconut flakes 
  • 100g golden syrup 
  • Pinch of sea salt 

Instructions

  1. Preheat the oven to 180C/160C fan forced. Place an oven rack in the middle of the oven, to give the muffins plenty of air around them as they cook. Line twelve 125ml (1⁄2-cup) muffin pans with paper cases.
  2. Combine flour, sugar, baking powder, bicarb, salt and cinnamon in a large bowl. Use a small sharp knife to split the vanilla bean in half and scrape the seeds into the flour mixture. Discard bean.
  3. Combine the mashed banana, egg, butter and milk in a jug. Pour into the flour mixture, using a large metal spoon to gently fold together until just combined. Do not over-mix.
  4. Spoon batter among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool completely.
  5. For the topping, line a baking tray with baking paper. Combine the pine nuts, coconut, syrup and sea salt in a bowl. Spread onto prepared tray. Bake for 15-20 minutes or until golden and crisp. Cool completely.
  6. To serve, spoon a small dollop of double cream onto each muffin. Top cream with the sliced banana, sprinkle with sticky pine nut topping and dust with cinnamon.