Banana English Muffins


Banana English Muffins
Makes 6-9 muffins


2 bananas

1 tbsp yoghurt

400g strong bread flour

1 tsp brown sugar

7g yeast

1 tsp salt

300ml water


Mash together the brown sugar, bananas and yoghurt in a bowl.

Pour in the flour, salt and yeast.

Create a well in the middle of the flour and pour in the water.

Using your hand in a claw shape, mix the ingredients in the bowl, until it forms a soft ball of dough in your hands.

Transfer the bread dough onto a floured surface and knead for 4-5 minutes until the dough is soft and stretchy.

Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until doubled in size.

Dust the surface with a little ground semolina.

Scoop the dough out onto the ground semolina.

Pat the dough down to approx 5-6cm deep.

Then using cutting rings, cut out the muffins and transfer onto a non-stick baking tray that has been dusted with extra ground semolina.

Heat a non-stick cast aluminium pan.

Cook the muffins in the dry pan, until they are golden on each side, this should only take 1-2 minutes.

Place the muffins back onto the baking tray and place in a preheated oven at 180c for 12 minutes.

Products Used:

MasterClass Cast Aluminium 4 Litre Casserole Dish

KitchenCraft Set of Two Stainless Steel Cooking Rings

MasterClass Smart Ceramic 40 x 27 cm Heavy-Duty Stackable Big Baking Tray

Colourworks Brights Purple Silicone-Headed Masher

Colourworks Brights Green Silicone-Headed Kitchen Spoon with Long Handle

KitchenCraft Deluxe Stainless Steel 26cm Bowl