Banana is one super fruit which goes very well when baked. It can be blend in Muffins, bread, cake or anything.
Recipe Tags
Veg
Medium
Everyday
European
Baking
Breakfast and Brunch
Egg Free
Ingredients Serving: 4
Well ripe bananas – 4 large
All-purpose flour (Maida) – 1 cup
Whole Wheat flour – 1 cup
Sugar – ½ cup or little less
Oil/Butter/Ghee – ¼ cup, room temperature
Baking Soda – ½ tsp
Baking powder – ¼ tsp
Nutmeg powder – ¼ tsp
Salt – a pinch
Lemon juice – 1 spoon (optional)
Chopped nuts (Cashew/ Almond) – 2 spoons
Raisins – 1 spoon
Instructions
Preheat the oven to 180 degree Celsius
Peel banana and mash in a large mixing bowl. It is fine to have few small chunks.
Add sugar and mix well. Sugar will almost be dissolved while doing so.
Add Oil/ butter (I used mix of coconut oil & ghee), wheat flour, Maida, baking powder, baking soda and salt one after another.
Mix well with a flat spoon or hand mixer. Do not beat too fast.
The mix should be wet and of dropping consistency. Adjust accordingly. Add little flour if it is too watery or add little oil / milk if it is too dry.
Then add remaining ingredients nuts, nutmeg powder, and lemon juice. Fold these ingredients into the prepared mixture to mix properly.
Fill batter into each muffin mould (liner) equally. Leave little space for the muffins to rise while baking (fill only about ¾ th or little more in each liner).
Bake for 20 mins or until inserted fork / toothpick comes out clean. Once done, allow to cool and serve warm.
Reviews (3)  
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Peel banana and mash in a large mixing bowl. It is fine to have few small chunks.
Add sugar and mix well. Sugar will almost be dissolved while doing so.
Add Oil/ butter (I used mix of coconut oil & ghee), wheat flour, Maida, baking powder, baking soda and salt one after another.
Mix well with a flat spoon or hand mixer. Do not beat too fast.
The mix should be wet and of dropping consistency. Adjust accordingly. Add little flour if it is too watery or add little oil / milk if it is too dry.
Then add remaining ingredients nuts, nutmeg powder, and lemon juice. Fold these ingredients into the prepared mixture to mix properly.
Fill batter into each muffin mould (liner) equally. Leave little space for the muffins to rise while baking (fill only about ¾ th or little more in each liner).
Bake for 20 mins or until inserted fork / toothpick comes out clean. Once done, allow to cool and serve warm.
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