Yet more bananas left uneaten and going brown in the bowl! Grrr! Anyway, I thought I would try something a little different from last time. This mixture made a tea cake and six muffins (three didn’t last long enough to get in the photo).
3 overripe bananas
2 tbsp honey
2 & 1/2 cups gluten free self raising flour
3/4 cups milk
Preheat a fan forced oven to 170 celcius, 180 if not fan forced.
In a large, microwave safe bowl, melt the butter. Mash the bananas directly into the butter. Add the remaining ingredients one at a time, mixing until just combined after each addition. Spoon some mixture into 6 muffin cups, and the remainder into a cake tin. Cook the muffins for 20 minutes, and the cake for 45 minutes. When each pan is removed from the oven, leave to stand in the pan for five minutes before turning out onto a cake cooler.