When you go to someone’s house you should never turn up empty handed. This is something that I firmly believe in and apparently Meghan Markle agrees with. The Duchess of Sussex reportedly made some banana bread to take along to the Woodley family’s farm in Dubbo this week. Cooked the night before whilst staying at Admiralty House I would of loved to of been a fly on the wall.
Image courtesy of Today.
As Dad would say, his “care factor” would be “zero” but being the foodie that I am as well as always having a thing for red heads, I’m intrigued what Harry’s wife’s banana bread was like. Who went to Woolies to get the ingredients? Did the Palace get in touch with Jamie Oliver directly with Megs’ shopping list? (for those of you who aren’t as big a Jamie fans as myself – he is the Woolworths supermarket chain ambassador). Or did Meghan personally pop out to the corner shop in Kirribilli to grab her secret ingredients; being ginger and choc chips, as I’m sure they wouldn’t of been in the guest wing kitchen already. I wouldn’t of thought many guests would be baking banana bread during their stay at the Governor General’s Sydney abode.
So with all this talk of the Royal banana bread, combined with the bunch of browning bananas sitting in my fruit bowl, I was inspired to whip up a batch of my deliciously moist and easy banana muffins. I made them with the intention of bringing them to Meemar and Grandad’s place as a thank you for looking after our girls while we head to a wedding in Newcastle today.
It’s my foolproof muffin recipe which can be thrown together in minutes, baked in under half an hour and is always a hit. Very little ingredients go in which is always good and the addition of the pecans on top not only make them look appealing, but result in cutting through the sweetness and ‘banana-ey’ flavour. I finally got around to buying myself some muffin cases too. Ali can’t believe it took me so long to do.
Unlike Meghan and Harry though we weren’t good house guests as it turns out. We polished off the muffins during our 5 hour drive to Sydney; they’d all gone by the time we’d hit the Hume!
Sometimes it’s the thought that counts.
(makes 12 large muffins or 24 smaller muffins)
3 x cups of self raising flour
1 1/3 cup of sugar
2 x eggs
1 x teaspoon of vanilla extract
150 grams of butter, melted
1 1/3 cups of milk
3 x large overripe bananas, mashed
A handful of pecans
- Preheat the oven to 180℃.
- Place the flour and sugar in a large mixing bowl and stir with a wooden spoon.
- Simply add the eggs, vanilla, butter and milk and stir well.
- Add the mashed banana and mix to combine.
- Spoon batter in to a muffin tin lined with muffin cases (or alternatively sprayed with canola oil spray very well). (The exact number of muffins this recipe makes will vary whether or not you use the muffin cases or not. I made 12 large muffins with this recipe).
- Place a couple of pecans on top of each muffin and spray lightly with canola oil spray.
- Bake for approximately 20 – 25 minutes or until cooked and nicely browned on top.
- When baking cakes and muffins that have nuts on top, I spray the nuts lightly with canola oil spray so that they don’t burn.
- These are best served straight from the oven or alternatively, pop a couple in the freezer as they freeze well for a rainy day.
- You can substitute the pecans with walnuts.
If you make these banana muffins, please leave your comments below. xx