Eric Lanlard's banana muffins recipe

Name: Eric Lanlard's banana muffins recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe bananas; 100 g (3.5oz) soft dark brown sugar; 2 tsp vanilla paste; 2 tsp ground cinnamon; 4 tsp dark rum; 170 g (6oz) unsalted butter, melted; 4 eggs; 150 ml (5.3fl oz) milk; 500 g (17.6oz) self-raising flour; 2 tsp baking powder; 250 g (8.8oz) golden caster sugar; 1 handful dried banana chips; 1 cup icing sugar

Servings: persons

4 ripe bananas
100 g (3.5oz) soft dark brown sugar
2 tsp vanilla paste
2 tsp ground cinnamon
4 tsp dark rum
170 g (6oz) unsalted butter, melted
4 eggs
150 ml (5.3fl oz) milk
500 g (17.6oz) self-raising flour
2 tsp baking powder
250 g (8.8oz) golden caster sugar
1 handful dried banana chips
1 cup icing sugar

1
Preheat the oven to 180C/160C fan/gas 4.
2
Line a muffin tin with cupcake papers.
3
Roast the bananas.
4
Peel them, then place on a large sheet of foil on a baking tray.
5
Sprinkle them with the dark sugar, vanilla paste, cinnamon and rum.
6
Wrap in a loose but secure parcel, and cook in the preheated oven for 10-15 minutes.
7
Beat the eggs, melted butter and milk in a bowl and leave to one side.
8
Sift the flour, baking powder and caster sugar into a bowl and add the roasted bananas.
9
Using a mixer, combine all the ingredients together.
10
Slowly add the egg, milk and butter mixture into the mixer.
11
Using a piping bag, fill the paper cups _ high with the mixture.
12
Top each one with some banana chips and a sprinkle of golden caster sugar.
13
Bake in the preheated oven for 25-30 minutes.
14
Once cooked, finish with a dusting of icing sugar.

1506

kcal

Calories

Fat

248

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ripe bananas, 100 g (3.5oz) soft dark brown sugar, 2 tsp vanilla paste, 2 tsp ground cinnamon, and more.

Yes, Eric Lanlard's banana muffins recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!