"Banana Muffin, Bread or Cake"

The word banana makes people smile; why?

Maybe it's the spelling. Hubert Horatio Humphrey, who knew he had a tendency to speechify at great length, liked to say, "I'm like the little boy who knew how to spell banana , but never knew when to stop."

Perhaps it's the sound that gives the word a comical air. "You say ba-NAA-nuh, I say ba-NAH-nuh," goes the lyric to the Gershwin song "Let's Call the Whole Thing Off"; it could be the NAA pronunciation that triggers the amusement.

Or it could be the fruit itself, a sunny yellow curved in the shape of a smile, as if to say, "Have a Nice Day." Let's go Bananas in the kitchen.........

This is a never fail recipe, but must be followed to the "T"!~

Ingredients:

• 3-4 Large bananas (the riper the better)
• 2 Eggs
• 250ml Softened butter - not margarine but you can use "Stork bake"
• Finely grated rind of 1 lemon (this adds a zesty freshness and brings out the banana flavour)
• 2 TBSP Vanilla extract
• 375ml White sugar
• 500ml Self raising flour
• 1 TBSP Baking powder
• Pinch of salt
• A little full cream milk ~ if necessary

Method:

1. In a large bowl, mash the bananas with a potato masher.  Add the melted butter and mash through properly.
2. Add the two whole eggs and mix thoroughly with a whisk, add the vanilla essence and the lemon rind, whisk.
3. Add the sugar and mix with the whisk again.
4. In a bowl sieve the dry ingredients ~ flour, baking powder and salt, add this to the banana mixture and mix well with the whisk.  The batter must be thick, not runny, but if dry ingredients is not binding with the banana mixture add a little milk to bind.
5. Scoop into muffin trays, or bread tin or cake tray and bake at 180 Degrees for 45minutes or until golden brown and baked through.  Do not leave in the oven, it will dry out.  Remove and leave to cool, dust with icing sugar.

        
 Enjoy with butter and jam and a steaming Cappuccino!~

The Dining Bachelorette