No, not as in devilishly naughty. Laced with devil may care brandy? Nope. Not even a crack about wickedly excellently tasting. Couldn't tell you that. 

Because I HATE BANANAS. 

Kind of like I hate spiders. And the overwhelming smell of nasty chemically deodorant in a lift. And people who don't wave when you slow your car down to let them into your lane. And the cold wet drip down your neck of a wet showercap. 

Did I digress?

Oh, bananas. 

It's a sign of my undying love for my children that I regularly mash or peel that evil, evil fruit for them. 

They are my Achilles heel. Well, bananas and the dreadful habit I have of cutting my own fringe.

Have you ever noticed the complete absence of bananas from this blog? 

THERE'S A VERY GOOD REASON FOR THAT. 

I have whole friendships based on a deep shared hatred of bendy yellow fruit. 

So what's this recipe for then?

Sometimes I have to slow down on the consumption of baked goods. You know, if there's an iced coconut cake in the pantry, it just calls me. I cannot hear the apple in the fruit bowl, I cannot hear the hummus and carrot stick calling. I hear the chocolate brownie. The Anzac biscuit. The currant muffin. 

So every now and then I crack out these for the sake of my bum. And, er, because the rest of the family love them!

 

Banana muffins

Ingredients

1.5 cups mashed banana

half cup of oil

1 cup milk

1 egg

1 tsp vanilla

2 tbsp maple syrup

2 cups self-raising flour

 

Method

In a jug, mix up the oil, milk, egg, vanilla and syrup. In a bowl, stir the mashed banana into the flour and pour the wet ingredients over. Mix well. 

Makes a dozen muffins, or two loafs, or a ring tin, or a nice sized 20cm cake. 

Bake in a moderate oven (170deg) for approx 25 minutes. 

 

Totally inedible of course, unless you're a banana eater and then I understand it's lovely. Moist, tasty, low fat, super easy. 

And if you leave the house while they're actually cooking the smell won't hang around your clothes. Just the damn kitchen. Pooey. Rotten stinking fruit. 

xxx