Worth going bananas over!

That feeling when you bite into something that’s warm, earthy and banana-ey. Heaven! All you need is to close your eyes and well, take another bite. Sigh. There is something so heart-warming about it that the world seems all right, at least just for a while.

The husband is a great fan of bananas so this gives me enough and more reason to experiment, there’s always a willing taster you see. As for me, I love using bananas in baked goodies because they give that wonderful, moist and just absolutely gorgeous texture. And yes, they are also a replacement for fat, sugar and even eggs. So, full marks for this humble fruit.

I’ve made several versions of banana muffins and these are something that we don’t get tired of. The other day I was at Crawford Market, going crazy with all the yummy stuff that you can buy there, when I was at this store buying nuts and dry fruits. I took a chance and asked the shopkeeper if they had any pecans, luck was on my side, they did and I wasted no time in buying some. The husband loves pecans too so I had a banana-pecan muffin on my mind. I wanted the sweetness of the bananas to shine, because the ones I had were really over ripe, so for the sweetness I’ve used very little jaggery. You can increase the quantity if you like but try it this way and I promise you’ll not be disappointed!

Banana & pecan muffins
1 cup of whole wheat flour
1/4 cup of oat flour
3/4 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of cinnamon powder
1/4 tsp of salt

Sift all these together and place the mixture in a bowl. Create a well in the centre and then add the following

2 tbsp of oil, I used canola
2 over ripe bananas, mashed
1/4 cup jaggery, grated or use granules like I did
1 tbsp of curd

Mix all the above together. You may find that it becomes a little dry so add about 1/2 cup of milk, more if you need, and gradually mix it all in. Don’t beat it too much as that affects the texture.

Add 1/2 cup of chopped pecans to the batter and fold it all in.

Pour the batter into a greased, lined muffin try and sprinkle some more pecans on top. Bake in a pre-heated oven for 20-25 minutes or till a toothpick or skewer inserted into the middle of the muffins comes out clean.

Remove the muffins from the oven and allow them to cool down. These muffins stay in the fridge for about a week.

*For oat flour, this is what I do: Lightly roast the oats. Keep aside until it cools down. Now grind it in a mixie until it forms a smooth powder

*If you don’t have pecans you can replace with walnuts

* By all means you can use sugar in this recipe but I wouldn’t recommend more that 1/2 cup of it

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