Now I am not, by any stretch of the imagination, one of life’s natural bakers, but occasionally I’ll make a batch of (rather stodgy) muffins, as Will is partial to a muffin for breakfast.
I always use a fairly tried and tested (foolproof, one might say) recipe, but when recently googling for something to do with half a pack of leftover dates from a disappointing banana and date chutney from Levi Roots’ recipe book – stick to making bottled Reggae Reggae sauce, Levi, mate – I came upon this recipe for banana and date muffins.
I know they’re not particularly exciting to look at – life’s too short to ice a muffin, to misquote Shirley Conran, in my book – but they taste absolutely gorgeous.
It’s a Nigella recipe, and say what you like about the woman’s dodgy ex-husband, strange choice of personal assistants and alleged coke habit, she knows how to make a bloody tasty banana and date muffin.
Here’s the recipe in case you fancy trying them.
- 2 bananas (overripe is best)
- 4 oz chopped dates
- 1/2 cup veg oil
- 2 eggs
- 3/4 cup soft brown sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 1/2 cups self raising flour
- 1 tsp bicarbonate of soda
Mix all wet ingredients together. Add dry ingredients until just combined.
Put into muffin trays ( think I made 10 muffins from these quantities). Bake at 150C for about 20 mins.
They freeze fine. You can leave out the cinnamon and vanilla if want.