I’ve been making muffins a lot lately, because they’re a really easy way to fill the kids up when they’re hungry thirty-seven million times.a.day. They are pretty quick to make while I’m making breakfast, and then they can snack for the rest of the morning. Of course these have too much sugar for that to be a sustainable idea, but we’re calling it a Christmas treat.
These are really only egg-free because I ran out, but the banana binds it together. If you want to use egg, substitute the banana for two eggs.
These have dried cranberries in, but you can substitute that as you wish – raisins or choc chips, both work well.
With the banana in these do have a little bit of a banana taste, but chocolate and banana work well anyway.
- 280g self-raising flour
- 30g cocoa powder
- ½ tsp baking powder
- 100g brown sugar
- 70g olive oil
- 1 banana
- 200g milk
- handful of dried cranberries - more or less depending on taste
- Preheat the oven to 180C
- Add all the ingredients to the Thermomix® bowl, except the cranberries
- Mix speed 4/ 60 seconds
- Add the cranberries
- Scoop out into 12 large or 36 small muffin cases and bake for 10 - 20 minutes, depending on the size of the muffins.
- Find the largest muffin and stick a knife into it. If it comes out clean, it's ready.
Bananas drive me crazy. I know that sounds odd, but it’s true. My children love bananas, but the minute they get so much as a black dot on them, they’re “no longer edible”. I decided I had to expand my banana repertoire and find more things to do with ripe bananas.
Here are 45 (and counting!) ideas for recipes that use bananas for those times you have a box full, or a freezer full, or if you have a toddler who only eats half at a time so you have to freeze the other half every time. Hope you find a go to recipe among this lot!
Make it a great start to the day with this banana granola breakfast – with DIY banana chips too. Yummy.
I’m not sure these will need freezing in colder climates, but perhaps during the summer. They don’t have the melted sugar to keep them together, which makes them a snack, and a treat at the same time.
Dairy, egg, gluten & refined sugar free with nut & grain free options, this breakfast cooking ticks all the boxes you need for those mornings where you need breakfast on the go.
This looks like pretty much the best breakfast in the world. I could wake up with a smile if I knew this was coming my way!
Look at that picture. Do I need to say any more? I didn’t think so.
Grain free and sugar free? You’d be forgiven for thinking that didn’t sound like much fun, but click over to see the picture and you’ll see just how good good for you can look!
Well, what’s there to say. Banana pancakes. And only four ingredients. Yayness.
Because sometimes a little bit of bad is good for you too!
A totally different take on the traditional banana bread, this one has chocolate swirled throughout. Not only does it look so scrummy, but it looks beautiful too.
Or if you prefer a no-sugar muffin, these Banana Date Pecan No Sugar Muffins (above) look good enough to…well, eat.
I love Red and Honey, it’s one of my favourite blogs, and she has a recipe contributed by Made To Glow that blows the chocolate mug cake out the window! This 5-minute pumpkin spice mug cake is perfect for cooler days for sure!
Of course you can show off your super hero side and make banana muffins with zucchini – that’s courgette to those of us not in the US – to add a helping of greens to your day’s snacking too. Courgette will make these super moist and lovely too.
That just looks tasty, tasty, tasty.
Another version of the banana muffin, but this one’s good for the dairy free-ers and the sugar free-ers too. (Yes, I just made up a word.)
Bananas and almond flour, these Paleo pancakes should keep you full for hours.
Another version of pancake recipe, but this one has pumpkin spices to make it unique from the others.
Not quite banana bread, these banana energy bars will be great for that mid morning energy boost. I think they’re a great substitute for reaching for mid-afternoon treats too!
I’ve been drooling like a baby all afternoon putting this list together, but this oozing dark chocolate icing just about takes the… well, the cake. Can you resist it?
Another cookie that could be eaten whenever hunger strikes really. Such a lovely mid day boost.
This is such a beautiful, elegant looking cake. I’ve never imagined a banana cake as an elegant thing, but here it is…
Apparently a Southern staple, I can see why this is a must have recipe for anyone with a sweet tooth! Made of creamy custard, layered heavily with sliced chunks of banana, and pudding-soft Nilla wafers, topped off with whipped cream or meringue, it’s got to be a winner.
Is it a mousse, is it a pudding, I don’t know! It’s like a smoothie with a spoon, either way, this looks like a tasty treat that should even fool picky toddlers!
Have you tried avocado to add the smooth to your mousse? Here’s a recipe if you’d like to try it for the first time!
Well now, these just look like a reason to encourage my daughter to only eat half a banana. Just so wrong. And so right.
Okay so these aren’t a baked good, but they’re too good not to share!
Well this looks as good as anything you can buy in a shop! Better, even!
These look simply luscious. Like the kind of thing you’d make your bananas go over ripe for.
Banana ‘ice cream’ is a regular thing around the internet these days, but this nutty variety looks delicious. Definitely one to give a go! I love the addition of the mint leaves too – just makes it feel summery!
Another ice cream, but this time with pineapple and lime. Could it get more tropical than that?
Yum! How good does this look! May summer last forever, so we have a chance to try all these!
Oh my goodness, how amazing do these look? I am salivating just looking at the picture. So much richness!
A smoothie that’s bound to give your energy levels the right kind of spike.
Fancy some banana bread but not all the grains? Here’s a lush and refreshing deconstructed drinks version for you to enjoy. No hot kitchen required either.
Tell me that doesn’t look amazing. Excuse me while I pop out for some spinach.
I lurvveeee my coffee. But this is a new one on me. I guess if it’s for the kiddies, I’ll leave out the coffee, but you know, mama’s got to have her treats.
A fun, healthy snack to fill the belly and a yummy sweet treat too.
Isn’t it great when yummy happens to be good for you too?
With that colour, this is definitely a conversation starter! I’m sure it’ll be great too.
Different Banana Breads:
Because everyone loves chocolate, and if you can make it a little healthier, why not!
For the totally healthier version, you have to try the 5 Ingredient, Super Easy Banana Cake That Is Total Gooey Goodness (Gluten, Sugar & Dairy Free). This is a gooey looking pan of deliciousness. I’m sure you won’t even notice that it’s good for you.
I regularly make a cinnamon sourdough bread, but I hadn’t thought of adding banana to it before – I may have to do that next, because a cinnamon banana bread sounds fantastic.
I don’t think the amount of bourbon in this is going to kill anyone or make it child-unfriendly, but it should add a nice taste kick. Definitely something a little different.
Hmm…. that looks so yummy… the freshness of the strawberries definitely makes it feel like a summery bread too.
*According to Healy Eats Real
Dairy free, gluten free yum. They do look gorgeous!
It’s nutella and banana. Do you need any more convincing? I have a banana bread recipe that I love and use often, but sometime a little something different doesn’t hurt!
I would recommend using deeper muffin pans than the ones I used for these, as being able to cover the nutella completely is a bit more ideal, but it’s not the end of the world if you don’t.
Leaving the chocolate exposed will give it a crunch top layer, covering it will give you more oozy, yummy chocolatey goodness.
These are really delicious, moist and tasty. I hope you enjoy them too!
- 180g self raising flour
- ½ teaspoon cinnamon
- 100g sugar
- 80g oil (not olive)
- 2 eggs
- 2 bananas
- 100g milk
- 120g Nutella
- Preheat oven to 180C
- Prepare your muffin pans
- Add all the ingredients except Nutella and mix at speed 5 for 10 - 15 seconds to make sure it's all blended.
- Spoon into muffin cases, and drop a little less than a full tablespoon of Nutella into each muffin case.
- Bake for 30 minutes to 45 mins, sticking a skewer in every 10 minutes after 20 minutes till it comes out clean.The size of your muffin tray is going to determine how long these takes, hence the variable time.
- Remove from muffin trays onto a wire rack, and leave to cool.