Okay, I must make a confession now: As much as I am a fan of dark chocolate, when it comes to baking I do have a soft corner for bananas. Yes, I do! Look at the Banana cake recipe I made here and then I modified it a little by changing the flour and made a wholewheat banana cake and then when I made custard with caramelised raisins I served it with some sliced bananas and the whole raspberry-raisin-caramel-banana concoction just came together so well!
Think toffee bananas with a vanilla custard or a banoffee pie or even the Kerala special of banana fritters. It is amazing how this humble fruit can take on different roles and manage to shine in each and every one of them. But what actually has me sold on bananas and baking is the kind of aroma it emits when it is in the oven – picture this – a banana cake with cinnamon, vanilla and raisins slowly rising in the oven and filling your house with that warm, slightly caramel-y fragrance, can anything be more inviting?
Anyway now let’s get back to the purpose of this post. I’d some bananas that were ripening faster than usual and I had that itching to bake something, now I know this sounds funny but the truth is that this is reality, the reality of someone who is obsessed with food and everything to do with it. Alright, no more distractions. So where were we? Ah yes, the fast-ripening bananas! So I wanted to bake something with bananas and I knew I didn’t want to do the banana cake for the Nth time again. As I was rummaging through the kitchen cupboards, I came across a dabba of oats and I realised that making some muffins with banana and oats might just work! Again, I knew I was taking a risk but what the hell, I’d never know if I didn’t try, right? Right!
|I love the way the seeds contrast against the muffin both in terms of colour and texture. You can use anything from chocolate chip to crushed walnuts of slivered almonds to top the muffins.|
2 cups of whole wheat flour
1/2 tsp of baking soda
1/2 tsp of baking powder
3/4 tsp of cinnamon powder
4 medium sized ripened bananas, peeled and mashed
1 tsp of vanilla essence
1/2 cup of quick cooking oats (I used Quaker), mixed with 3/4 cup of warm water and kept aside for 15 minutes
1/2 to 3/4 cup of demerara sugar (again, depends on how sweet you like it and the sweetness of the bananas)
1/2 cup of curds
3 tbsp of milk, or more depending on how much you need to adjust the consistency of the batter
3/4 cup of vegetable oil
To garnish: Watermelon seeds
Sift the whole wheat flour, baking soda, baking powder and cinnamon powder together. Keep this aside.
Meanwhile, in a mixing bowl combine all the other ingredients (except the milk) and stir until the sugar has dissolved. Now add the flour mixture to this and mix well, using the milk to adjust the consistency of the batter, until it all comes together. Divide the batter among the cavities in a greased, lined muffin tray, top with the watermelon seeds and bake for 20 minutes at 180 degrees celsius or until done. Allow them to cool on a wire rack for a bit before storing. Serve slightly warm with a mug of tea or coffee.
|Some of the muffins minus the topping of watermelon seeds|
* Throw some nuts into the batter for extra crunch and they also go very well with bananas.
* For a little more decadance – add a tablespoon or two of chocolate chips.
* You can serve these muffins with some hot chocolate for a cosy snack. Throw in a good book and you have all the ingredients for a lazy day!