This is a quick, no added milk and extract/essence free banana recipe.

Ingredients:

For 12 Muffins:

2 large, mashed bananas

2 large eggs

180ml Castor Sugar

125ml melted margarine

1/2 teaspoon salt

375ml Cake Flour (250ml + 125ml)

1 teaspoon (5ml) baking powder

1 teaspoon (5ml) bicarbonate of soda

Ingredients for 24 muffins:

5 large, mashed bananas

5 large eggs

250ml Melted butter

300ml Castor Sugar

3/4 teaspoon salt (I did not double the sugar, hence the salt is also not doubled)

750ml Wholewheat Cake Flour

2 teaspoons Baking powder

2 teaspoons bicarbonate of soda

Method:

1. Preheat your oven to 170 degrees Celsius baking setting.

2. In a mixing bowl, add your banana and mash them well.

3. Add the eggs and mix.

4. Add the sugar and mix well.

5. Add the melted butter mix.

6. Place a sieve over the wet mixture and add the flour, bicarbonate of soda and baking powder to the sieve. Sift thoroughly and mix the wet and dry ingredients.

7. Place your muffin liners in a muffin pan and use an ice cream scoop to scoop the mixture into the muffin liners. I went with 1 scoop per liner.

8. Bake for 10 to 12 minutes until golden brown, or until a skewer come out dry from the side of a muffin.