By Penny K
Ask a goreng pisang man what he’d do with bananas too ripe to eat and he’ll say dip them in batter and fry them, we show you a healthier alternative that’s baked, not fried.
Recipe (makes 12):
3 very ripe bananas
125ml vegetable oil (or olive oil, or try half this amount and substitute with butter if preferred)
3 eggs
250g flour
100g caster sugar (can be less if you prefer your muffins to be less sweet, also depends on how ripe your bananas are)
1/2 teaspoon bicarbonate of soda*
1 teaspoon baking powder*
150g chocolate chips
*You may omit these ingredients if self-raising flour is used.
1. Preheat over to 200 deg C / gas mark 6 and line a 12-bun muffin tin with muffin paper
2. Mash the bananas and set aside for a moment
3. Pour the oil into a jug and beat in the eggs
4. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by mashed bananas
5. Fold in the chocolate chips then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes
6. Take them out of the oven and enjoy them!
Pictures taken by Ashley Yeo.
Fast facts: Bananas
The average banana contains a whopping 467 mg of potassium and only 1 mg of sodium so a banana a day may help to prevent high blood pressure
Has antacid effects that protect against stomach ulcers and ulcer damage
Bananas contain pectin, a soluble fiber (called a hydrocolloid) that can help normalize movement through the digestive tract and ease constipation
Research published in the International Journal of Cancer suggests that regular, moderated consumption of whole fruits and vegetables, especially bananas, can be protective
- Taken from www.whfoods.org
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