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A delicious way to use up those over-ripe bananas that the kids won't touch!


  • 1/2 cup sugar

  • 5 tbs butter, softened

  • 1 egg

  • 1 tsp vanilla extract

  • 2 cups plain flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/4 cup milk

  • 4 small bananas, mashed

  • For Icing:

  • 1 cup icing sugar, sifted

  • 5 tbs butter, softened

  • 1 tsp vanilla extract

  • 1 tbs fresh lemon juice

  • 1 tsp lemon rind, finely grated


  • 1.

    Preheat oven to 180C.

  • 2.

    Place sugar and 5 tbs of butter in a large bowl. Use an electric beater to beat until the mixture is light and fluffy. Add the egg and 1 tsp of vanilla. Beat until combined.

  • 3.

    Combine the flour, baking powder and baking soda in a separate bowl. Add half the flour mixture to the butter mixture. Use the electric beater to combine. Add the milk and remaining flour mixture. Beat until smooth, then fold through the mashed bananas.

  • 4.

    Spoon the mixture into a 12-hole muffin tray which has been lined with paper cases. Bake for 25-30 minutes or until the muffins start to brown - they are cooked when a skewer inserted in the centre comes out clean. Allow muffins to cool in tray for 5 minutes. Transfer to a wire rack to cool completely.

  • 5.

    Once the muffins are cool, to make the icing, combine the icing sugar, butter, lemon juice, rind and vanilla in a medium bowl. Beat with an electric beater until for about 2 minutes until creamy. Ice the cooled muffins and store in an airtight container for up to 3 days.


For an extra treat add 1 cup of chocolate chips when you add the bananas.

Try orange flavoured icing for a change.

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