Always check the labels of the products you use.
Method
- 1
Heat. Heat the oven to 220 °C (200 °C fan) and grease the tin. Whisk the flour, baking powder, bicarbonate of soda and salt in a medium bowl.
- 2
Banana. Mash the bananas in a large bowl with a fork until mostly smooth. Whisk in the light brown sugar, eggs, oil and vanilla.
- 3
Mix. Add the flour mix and whisk just until no dry patches remain, then stir in about three-quarters of the toasted walnuts.
- 4
Fill. Divide between the 12 holes; they will be very full. Scatter the rest of the walnuts and the demerara over the tops.
- 5
Bake. Bake 14-18 min, until the tops are deep golden and a cocktail stick comes out clean.
- 6
Cool. Leave in the tin for 10 min, then move to the rack for at least 5 min before eating.
Storage
Keep in an airtight box at room temperature for up to 3 days, or freeze for up to 1 month.
Free sugars
13.4 g per serving
26.8 % of the 50 g daily maximum · 53.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 12-hole muffin tin
- butter or oil for greasing
- 2 mixing bowls
- balloon whisk
- fork
- dry frying pan
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 273 kcal |
| Protein | 4.7 g |
| Carbohydrate | 39.9 g |
| of which sugars | 18.3 g |
| of which free sugars | 13.4 g |
| Fat | 11.1 g |
| of which saturates | 1.2 g |
| Fibre | 2 g |
| Salt | 0.71 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
