This week at The Pod’s Cookery Club we’ll be baking ‘Banana and Sticky Date Muffins’. If you’d like to try these delicious teatime treats and cook along at home with an adult you can follow the recipe below.
These muffins are a fabulous way to use up over-ripe bananas. Wonderfully moist and sweet, a delicious treat for the whole family.
200g of plain flour (1 1/2 cups) sifted
1 1/2 tsp baking powder
172g of butter, softened (3/4 cup)
132g of soft light brown sugar (2/3 cup packed)
2 large free range eggs
3 really ripe bananas, peeled and mashed well
1 tsp rum extract
1 1/2 tsp vanilla extract
75g chopped dates (1/2 cup)
For the glaze:
100g soft light brown sugar (1/2 cup packed)
1/2 tsp vanilla extract
2 tablespoons hot water
Preheat the oven to 180*C/350*F/ gas mark 4.
Line a large sized muffin tin with greaseproof paper, or use muffin cases if easier or simply butter well and dust with flour. Set aside.
Whisk together the flour and baking powder.
Place the butter and brown sugar into a bowl.
Cream together until light and fluffy.
Beat in the eggs one at a time. Stir in the flour mixture.
Stir the rum and vanilla extract into the bananas and stir this into the batter, until well incorporated. Stir in the dates. Drop heaped spoonful’s into the muffin cups, filling each about 2/3 full.
Bake for 22 to 25 minutes, until risen, lightly browned and a toothpick inserted in the centre of one comes out clean!
Stir together the brown sugar, vanilla and hot water until smooth. Drizzle over top of the warm muffins, allowing it to soak in. Serve muffins warm or at room temperature. Store any leftovers in an airtight container.
Enjoy with ice-cream, custard or freshly whipped cream!