This is a good recipe for using up bananas past their best with just store cupboard ingredients.

  • Preheat the oven to 190 deg C. Line a 12 hole muffin tin with muffin cases.
  • Puree 3 bananas in a jug using a stick blender. Add one egg, 90ml Pure Kent Cold Pressed Rapeseed Oil, 90ml milk, 110g granulated sugar and stir well.
  • In a separate bowl, mix 280g Pure Kent Strong Stoneground Wheat & Barley Flour, 1 teaspoon baking powder, 1 teaspoon bicarbonate of soda and 1/4 teaspoon salt.
  • Put the wet ingredients into the dry and give it a good stir. Spoon into the muffin cases—an icecream scoop works well. Bake for 15-20 minutes. Cool on a wire rack.