250g plain flour
1/2 tsp. baking powder
2-3 ripe bananas, mashed
1/2 cup (125ml) Maxigenes Full Cream milk, premade
1 tsp. bicarb soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. vanilla essence
150g brown sugar
75g butter, melted
Preheat oven to 180°C and place 12 paper cases in a muffin tin.
Sift the flour, baking powder, bicarb soda, cinnamon and salt together. Stir in the sugar and set aside.
Combine mashed bananas, milk, egg, vanilla and melted butter in a large bowl.
Make a well in the centre of the dry ingredients and pour in the banana mixture, mix until smooth.
Spoon mixture evenly into the cases of the muffin tin.
Bake for 25 minutes or until golden brown.
Leave to cool for 5 minutes, then turn onto a wire rack to cool.