Ingredients

• 75g/3oz melted butter
• 250g/9oz self-raising flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• pinch of salt
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 115g/4oz caster sugar
• 1 tsp vanilla extract
• 2 large
• ripe bananas
• 2 medium free-range eggs
• 125ml/4fl oz milk
• 10 walnut kernels (optional)
• 2 bananas
• sliced
• 50g/2oz walnut kernels
• 2 tbsp crème fraïche or yoghurt
• 2 tbsp runny honey

Directions

• Heat the oven to 190C/170C Fan/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour
• baking powder
• bicarbonate of soda
• salt
• cinnamon and nutmeg together in a large bowl
• add caster sugar and stir through.
• With a fork
• beat together the eggs
• vanilla extract
• melted butter and milk in a second bowl. Add the mashed banana and stir through.
• Make a well in the centre of the dry ingredients and add the egg mixture
• stirring roughly with a fork (don't over mix) until it is a lumpy paste.
• Set paper cases into the moulds
• or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
• Bake for 20–25 minutes
• or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for 5 minutes
• then remove the muffins and leave on the rack for another 5 minutes before serving.
• Serve the muffins with sliced banana and a dollop of creme fraiche
• scattered with walnuts and drizzled with honey (or with Caramel yoghurt).