A couple of months ago I came across a recipe for banana bread that sounded very familiar.
I knew that there was a similar version in the UK, and it wasn’t that far away either.
That’s when I decided to make my own.
The muffins were so soft and fluffy that I wanted to make them a little healthier.
So I went to the supermarket and bought a whole lot of bananas and bananas bread in spain.
I wanted a recipe that could be made on the stove top, so I started with a simple recipe that has lots of banana flavour.
Banana bread muffin recipe: banana bread, spanish muffin and banana bread recipe with photos and video from Banana Bread UK, Banana Bread USA, and Banana Bread Australia.
Banana bread muffini recipe (perfect for breakfast)Banana Bread muffin Recipe: Banana Bread muffins with brown sugar, cinnamon, brown sugar syrup and nutmeg.
Recipe adapted from Bananabread UK.
Ingredients:1 cup wholemeal flour1 tsp baking powder1/2 tsp salt1 tsp ground cinnamon1 tsp cloves garlic, finely ground1 cup plain flour (I used all-purpose)2 tbsp brown sugar (I use Splenda or regular brown sugar)2 cups banana (I like Splenda)1/3 cup coconut oil1 cup sliced almonds (I love walnuts)2-3 bananas (I’m not a huge fan of nuts)2 tsp vanilla extract2-4 tbsp milk1/4 tsp nutmeg1/8 tsp salt2 tbsp butter, melted and cooled1/5 cup milk1 cup vanilla ice cream2 tbsp honey (or maple syrup)1 cup chilled strawberries1 cup frozen berries1/1 cup shredded coconut (optional)Directions:Preheat the oven to 190 degreesC (350 degreesF).
In a bowl mix the flour, baking powder, salt, cinnamon and cloves of garlic.
In a separate bowl, mix the brown sugar with 1/4 cup of the coconut oil.
Add the flour mixture to the wet ingredients and mix well.
In the dry ingredients, combine the coconut, milk, vanilla, nuts and the remaining 1 cup of flour mixture.
Mix well and add the melted butter.
Mix in the milk and coconut oil and mix again.
Add the remaining flour mixture and mix until well combined.
In an ovenproof muffin tin, place the muffins on a baking tray.
Bake for 15 minutes or until the muffin tops are set.
Remove the muffens from the oven and let cool for a few minutes before slicing.
To make the ice cream:Combine the milk, maple syrup, honey and ice cream in a blender.
Blend until smooth.
To assemble: Place the banana bread on a cake tin lined with baking paper.
Melt the coconut on top and then slice.
Pour the remaining vanilla icecream over the banana and slice.
Serve with sliced bananas.
This recipe is perfect for breakfast and lunch.
The banana bread makes for a nice, healthy breakfast.