youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Banana Muffin Cake

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This recipe was born out of necessity when I forgot my muffin tins but not my brioche mould, whilst visiting my daughter (or gremlin as Markella affectionately names her children & I think is a lovely name I will adopt) who had ‘lost’ her kitchen equipment bought by me 2 years ago! After some timing modification with the help of Markella, the Muffin Cake was born. I hope you enjoy it as much as we have.

This recipe was born out of necessity when I forgot my muffin tins but not my brioche mould, whilst visiting my daughter (or gremlin as Markella affectionately names her children & I think is a lovely name I will adopt) who had ‘lost’ her kitchen equipment bought by me 2 years ago! After some timing modification with the help of Markella, the Muffin Cake was born. I hope you enjoy it as much as we have.

Ingredients

Serves: 6 - 8 people who like a portio

Metric Cups
  • 3 bananas (ripe and mashed roughly with a fork)
  • 1 large egg
  • 75 millilitres sunflower oil
  • 100 grams granulated sugar
  • 200 grams self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 3 bananas (ripe and mashed roughly with a fork)
  • 1 large egg
  • 3 fluid ounce vegetable oil
  • 3½ ounces granulated sugar
  • 7 ounces self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Method

Banana Muffin Cake is a community recipe submitted by althea1951 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Use the idiot easy method of muffin making - In a bowl mix the first 3 wet ingredients.
  • In another bowl ditto the last 5 ingredients.
  • Tip wet into dry & languidly mix with banana fork for a very short time until you have something that looks like dirty, lumpy scotch pancake mix that you would give up on.
  • Empty into an oiled deep brioche mould or any other pretty deep sided container that will allow you to turn it out without too much hassle once its cooked.
  • Cook at 200 C (180 C fan oven) for 30 minutes & maybe a few more minutes watching it more carefully until it is set but still slightly damp looking.
  • Leave in container to firm up for a few minutes & serve warm in wedges with fresh coffee for breakfast or with something stronger & sweeter when entertaining a group of girlfriends.
  • Use the idiot easy method of muffin making - In a bowl mix the first 3 wet ingredients.
  • In another bowl ditto the last 5 ingredients.
  • Tip wet into dry & languidly mix with banana fork for a very short time until you have something that looks like dirty, lumpy scotch pancake mix that you would give up on.
  • Empty into an oiled deep brioche mould or any other pretty deep sided container that will allow you to turn it out without too much hassle once its cooked.
  • Cook at 200 C (180 C fan oven) for 30 minutes & maybe a few more minutes watching it more carefully until it is set but still slightly damp looking.
  • Leave in container to firm up for a few minutes & serve warm in wedges with fresh coffee for breakfast or with something stronger & sweeter when entertaining a group of girlfriends.
  • Additional Information

    My brioche mould had a hole in the centre so if your mould or container is solid you will probably have to lengthen the cooking time slightly but the great things is that muffin mix in almost any form is delectable. Also, I have Coeliac Disease so my Muffin Cake was made with Juvela White Mix which is basically white SR flour with the gluten removed. Luckily, it seems to work in muffins pretty much the same as normal flour just as it does in old fashioned fairy cakes (or cupcakes in the modern idiom) so I don’t think this will be a problem to none mutants.

    My brioche mould had a hole in the centre so if your mould or container is solid you will probably have to lengthen the cooking time slightly but the great things is that muffin mix in almost any form is delectable. Also, I have Coeliac Disease so my Muffin Cake was made with Juvela White Mix which is basically white SR flour with the gluten removed. Luckily, it seems to work in muffins pretty much the same as normal flour just as it does in old fashioned fairy cakes (or cupcakes in the modern idiom) so I don’t think this will be a problem to none mutants.

    Tell us what you think

    What 1 Other has said

    • This is absolutely delicious, and my wife loves it! I add a teaspoon of mixed spice and some chopped dates too. Extremely easy to make and highly recommended. p.s. Be good to yourselves and use organic ingredients only!

      Posted by jdcremixes on 19th July 2014
    Show more comments