The banana coconut cake unexpectedly turned into a big hit last week! It's funny that, most of the time, the simplest cakes are people's favourites. So here comes another easy recipe with bananas, since everyone seemed to like this flavour so much. Again, it is a recipe where you can change some of the ingredients according to your taste... how about milk or dark chocolate? Or, for those who liked the combination of bananas and coconut, why don't you try and substitute the sour cream with coconut milk?! I guess that should work. You could add chopped nuts... just go with your intuition!
(slightly adapted from Nigella Lawson - How to be a Domestic Goddess)
200g brown sugar
1 teaspoon vanilla extract
3 ripe mid-sized bananas (I had 2 more bananas and decided to use them for decoration)
60ml sour cream (had none at home so I used about 6 tablespoons of heavy cream)
2 large eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
300g plain flour
40g dried cherries, chopped
50g white chocolate, chopped
Preheat the oven to 180°C. Prepare your muffin tin with paper cases.
Melt butter in a small saucepan. Mash the bananas with a fork. In a bowl, mix melted butter with sugar, vanilla extract and bananas. Stir in sour cream and eggs and beat with a ladle. Add baking soda and baking powder. Then, add flour, cherries and chocolate.
Fill the mixture into the muffin cases. Cut the remaining bananas into thin slices and place three of them onto each muffin. Bake for about 20 minutes until the muffins are golden brown and springy on top. Then, take out of the oven, leave in the tin for about 10 minutes, then, cool on a wire rack.
I got 17 muffins.