Squidgy Bananas

Lauren knows exactly what she wants to be when she grows up.  Sometimes it's a vet, sometimes a teacher, sometimes an actor.  And, do you know, I could see her in any of those roles. As a vet, the caring and nurturing side of Lauren comes to the fore.  The teacher indulges her tendency to bossiness (wonder who she gets that from?).  And, as anyone who knows Lauren will tell you, she is the ultimate drama queen.

This week it's the turn of famous chef.  As I think about it, this role brings all three of these traits  together albeit somewhat tenuously.   Here she aspires to delight patrons with her culinary genius (the caring side).  She has already devised the format of her own cookery show (drama queen) and when we are in kitchen - as we often are - she patiently explains what we are doing as we go along.  She the expert (teacher), I the captivated audience.  

Friday evening found her pouring over a selection of recipe books, looking for recipies she wants to try.  Tongue set between teeth in concentration, she painstakingly copied the recipies into a note book.

Finally, after much deliberation, she settled on these mini banana muffins.  They are absolutely delicious, transforming a couple of old bananas that would have been thrown away into the squidgiest, moistest muffins you can imagine.
  

Here is the recipe, inspired by Nigella, lovingly recreated by Lauren.

2 over ripe bananas
65ml vegetable oil
1 egg
125g plain flour
50g caster sugar
1/4 tsp bicarbonate of soda
1/2 tsp baking powder
75g white chocolate chunks

Oven 200c/gas 6 

Combine the flour, sugar, bicarbonate and baking power in a bowl
Beat the egg into the oil, and then mix into the dry ingredients
Mash the bananas and add them into the mix
Finally, fold in the chocolate chunks

Divide the mixture between 12 cake cases and bake for 20 minutes