Eric Lanlard's banana muffins recipe

Dark rum, vanilla paste, cinnamon and roast bananas are a match made in heaven when baked in a muffin.


For the muffins
  • 4 ripe bananas
  • 100g (3.5 oz) soft dark brown sugar
  • 2 tsp vanilla paste
  • 2 tsp ground cinnamon
  • 4 tsp dark rum
  • 170g (6 oz) unsalted butter, melted
  • 4 eggs
  • 150ml (5.3 fl oz) milk
  • 500g (17.6 oz) self-raising flour
  • 2 tsp baking powder
  • 250g (8.8 oz) golden caster sugar
For the topping
  • 1 handful dried banana chips
  • 1 cup icing sugar


  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 45 mins
  • Serves: 24


  1. Preheat the oven to 180C/160C fan/gas 4. Line a muffin tin with cupcake papers.
  2. Roast the bananas. Peel them, then place on a large sheet of foil on a baking tray. Sprinkle them with the dark sugar, vanilla paste, cinnamon and rum. Wrap in a loose but secure parcel, and cook in the preheated oven for 10-15 minutes.
  3. Beat the eggs, melted butter and milk in a bowl and leave to one side.
  4. Sift the flour, baking powder and caster sugar into a bowl and add the roasted bananas. Using a mixer, combine all the ingredients together. Slowly add the egg, milk and butter mixture into the mixer.
  5. Using a piping bag, fill the paper cups _ high with the mixture. Top each one with some banana chips and a sprinkle of golden caster sugar. Bake in the preheated oven for 25-30 minutes.
  6. Once cooked, finish with a dusting of icing sugar.

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