With her big brother at kinder, Miss BG was keen to have her own kinder experience at home. We have been doing some painting and reading, but mostly we’re hanging out together. She gets to have mummy all to herself and I love spending some quality time with my little girl.
After kinder today, we made banana muffins, with choc chips. It’s a good way to use up overripe bananas, and it’s a sentimental favourite in our house. The kids both like to help up with adding the ingredients (choc chips) and washing up (licking bowl and spoon).
It’s basically a recipe for banana bread, but I’ve found that making them into muffins makes the portions smaller and more manageable.
- 175g light brown sugar (I’ve used raw, brown and even caster sugar)
- 85g butter
- 225g self-raising flour, sifted with
- 1/4 tsp bicarb soda and
- 1/4 tsp salt
- 2 eggs, beaten
- 2 large/3 small overripe bananas (should be approximately 450-500 g)
- choc chips (1/2 cup?- the more the merrier!)
Preheat oven to 180 degrees Celsius/ 350 Fahrenheit/ Gas Mark 4
Sift flour, bicarb soda and salt together.
Cream butter and sugar until light and fluffy, then beat in the eggs, adding a little of the flour with each addition. Fold in remaining ingredients.
Spoon into muffin cases in muffin tins, and pop into oven for about 15 minutes. Should make 18 muffins or you can pop it into a bread tin for a loaf.
They’re lovely eaten warm 🙂