


125g Butter | |
80g Brown Sugar | |
100g (Regular plain flour or oat flour will work) Plain Flour | |
50g Porridge Oats | |
2 tsp Baking Powder | |
1/2 tsp Bicarbonate of Soda | |
4 small or 3 medium, very ripe Banana | |
1 tsp Vanilla Extract | |
2 Eggs | |
60g Pecan nuts | |
The oats and pecan nuts help to slow down the absorption rate of the flour and sugar making these a great treat. They are also a great way of using up ‘mature’ bananas.
1
Done
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Preheat the oven to 180C/350F/gas mark 4. Place paper cases in a bun tin. |
2
Done
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Melt the butter and stir in the sugar. Turn off the heat but leave the mixture on the heat to soften the sugar a little. It doesn't have to be completely dissolved. Leave aside to cool a little. |
3
Done
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Sieve the flour, baking powder and bread soda into a bowl. |
4
Done
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Roughly chop the pecan nuts. Set aside a few for the tops (about 8g). |
5
Done
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When the butter/sugar mixture has cooled (don't allow it to go cold), stir in the eggs, one at a time, into the melted butter & sugar mix. |
6
Done
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Mash the bananas and stir into the butter/egg mix. |
7
Done
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Pour the butter/egg/banana mix into the flour mix and stir to combine. Ensure all the flour is mixed in. Retain a few pecan nuts for the tops. Add the rest to the mix. The mixture will be quite runny. |
8
Done
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Pour into the prepared bun trays and scatter the remaining pecan nuts on top. |
9
Done
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Bake for 30 minutes, until firm and lightly browned. Cool on a wire rack. |