It’s that old sweet savoury combo of sweet bananas and salty bacon that might seem odd at first but try it, it really works in these banana and bacon muffins. Munch one for breakfast on the run – think bacon sarnie followed by a banana – not so strange after all. These are best made with the bananas that are looking a bit sad in the fruit bowl, the ones that nobody wants to eat, they give the best ripe banana flavour for baking. They’re best eaten on the day of making but they freeze well, so keep a supply on ice and defrost them as you need them. Great for lunch boxes too.
- 75g butter
- 4 rashers bacon
- 300g plain flour
- 11/tsp baking powder
- 1/2tsp bicarbonate of soda
- 75g caster sugar
- 2 eggs, beaten
- 175ml natural yogurt
- 2 ripe medium bananas, mashed
- 75g mild Cheddar, grated
Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line 10 holes of a muffin tin with paper muffin cases. Melt the butter in a small pan or in the microwave and set aside to cool slightly. Grill the bacon until crisp, chop and set aside.
Sift the flour, baking powder and bicarbonate of soda into a bowl. Stir in the sugar and chopped bacon.
Mix together the eggs, yogurt and melted butter. Add to the dry ingredients with the mashed banana and stir lightly until just mixed.
Spoon the mixture into the paper muffin cases, sprinkle with cheese and bake for 20-25 mins until well risen, golden and just firm to the touch.
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For the lightest muffins don’t over stir the mixture and bake them straightaway.