Quick and easy, using up leftover bananas and dairy free!
Loved by the boys and great for the school lunch boxes, these freeze well too so I often double the recipe and freeze half to ensure I always have baking for hungry boys!
6 large over ripe bananas
200g caster sugar
150mls vegetable oil
450g plain flour
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
120g brown sugar
30g plain flour
1 teaspoon ground cinnamon
Preheat oven to 180 degrees Centigrade.
Line 2 muffin trays with 18 paper liners.
In a food processor, process bananas, sugar, eggs and oil.
Add the flour, baking powder and bicarb, process to mix.
Spoon mix into the muffin cases.
Top with the brown sugar topping.
Bake for 20mins.