Upside Down Banana Muffins

0E673967-FB2A-4EAE-A185-D9E93A70C89DMuffins again? Seriously? YES!!!!! But this version is deserving of it’s own post because I’ve called it a muffin but it’s teetering much closer to a dessert than a muffin. Sure, you can make any old banana muffin and it will be pleasant but this little number elevates things into the realms of GET IN MY BELLY! They are most moorish eaten warm however they are enjoyable cold too, if they last that long. If you intentionally want them to last longer than after-dinner-dessert then, firstly, I both applaud and resent your self-restraint and secondly, I suggest you cook them slightly longer to allow the banana/butter topping to really caramelise and cook into the body of the muffin. I do one tin for eating hot from the oven and leave the second tin in the oven longer for eating over the next day or two. If you would like this “muffin” to have serious sexy times, pair it with brown butter gelato. Er. Ma. Gherd.

Ingredients

Muffins

  • 300g plain flour + 2 tsp baking powder/300g SR flour + pinch of baking powder
  • ½ tsp grated nutmeg
  • ½ tsp ground cinnamon
  • pinch of salt
  • 120g dark, muscovado or brown sugar, packed
  • 60g canola oil
  • 2 eggs, room temperature
  • 100g milk
  • 50g spiced rum (optional)
  • 1 tsp vanilla paste
  • 2 overripe bananas, peeled and broken into 3 pieces each

Topping (bottoming?)

  • 2 tbsp unsalted butter
  • ½ cup dark, muscovado or brown sugar, packed
  • 2 bananas (sweet but not overripe), sliced on a diagonal

Gear

  • Oven
  • 2 x 6 Muffin baking pan
  • Thermomix

Method

  1. Preheat oven to 180c.
  2. Lightly spray a muffin pan with cooking spray or grease with butter
  3. Put a little butter and sugar in each muffin tin.
  4. Put it in the oven until the butter has is foamy, about 10 minutes
  5. Put banana slices in the bottom of each tin and along the sides
  6. Place all muffin ingredients in the TMX bowl and mix 15 secs / speed 5
  7. Pour into the muffin pan, filling to about ¾ full (ish)
  8. Bake until the muffins spring back when pressed gently, roughly 15-18 minutes (push it 20 minutes if you want them for tomorrow rather than now)
  9. Decant the the muffins into a bowl/plate immediately (if you leave it in the tin it will get sticky)
  10. Serve with vanilla ice cream or whipped cream (adding a little spiced rum, brown sugar and vanilla while whipping the cream wouldn’t go astray), or if you are really feeling greedy, brown butter gelato. Heaven.
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