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Banana muffins with lemon glaze

There’s nothing quite like a good banana muffin especially when flavoured with coconut, studded with pecans and drizzled with a tangy lemon glaze like these ones – they will definitely stand out from the crowd!

Banana muffins with lemon glaze

Credit: Danielle Abou Karam

  • makes

    12

  • prep

    20 minutes

  • cook

    25 minutes

  • difficulty

    Easy

makes

12

serves

preparation

20

minutes

cooking

25

minutes

difficulty

Easy

level

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Thumbnail of Banana

Banana

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 150 g (1 cup) plain flour
  • 150 g (1 cup) wholemeal plain flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 165 g (¾ cup, firmly packed) brown sugar
  • 45 g (½ cup) desiccated coconut
  • 75 g (¾ cup) pecans, toasted and coarsely chopped
  • 125 ml (½ cup) buttermilk
  • 125 ml (½ cup) light olive oil
  • 2 eggs, at room temperature
  • 1½ tsp natural vanilla extract or essence
  • 2 large ripe bananas (about 225 g each)
Lemon glaze
  • 125 g (1 cup) pure icing sugar, sifted
  • 1½ tbsp lemon juice
Cooling time: 20 minutes

Instructions

  1. Preheat the oven to 190°C. Line 12-hole 80 ml (⅓ cup) muffin tin with paper cases.
  2. Sift both the flours, baking powder and cinnamon together into a large mixing bowl, returning any husks to the bowl. Stir in the sugar, coconut and pecans, breaking up any lumps of sugar.
  3. Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl or jug. Peel and mash the bananas and then stir into the buttermilk mixture. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined (be careful not to overmix).
  4. Spoon the mixture into the paper cases, dividing evenly. Bake for 20-25 minutes or until the muffins are golden and cooked when tested with a skewer.
  5. Meanwhile, to make the lemon glaze, place the icing sugar and lemon juice in a bowl and mix until smooth. Cover and set aside while the muffins finish baking.
  6. Remove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack. Drizzle a little of the lemon glaze over each warm muffin. Serve warm or at room temperature.

Note
These muffins will keep in an airtight container at room temperature for up to 1 day.



 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Banana

Banana

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published

By Anneka Manning
Source: SBS



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