Last weekend Daddy helped us do some baking and it was really lovely to spend time together in the kitchen. Jamie is a good cook and will often cook dinner for me at the weekends, but he hasn’t had the chance to see George’s baking skills in action. George and I do most of our cooking during the week. For me it was a relief to have a second pair of hands to make sure George didn’t pour too much ingredients on the floor, Jamie was really impressed with George and how much he could do for himself. I felt really proud of my little boy and took plenty of snaps of Daddy and George together; however I don’t have any pictures of the finished product because we ate them all too quickly!
Fairtrade Fortnight highlights the need to buy fairtrade products, that means when we buy something produced abroad, just like the bananas and chocolate in my muffins we know that the farmers involved have been given a fair price. I also find that buying fairtrade products where I can ensures good quality produce, fairtrade chocolate is delicious!
- 3 very ripe or overripe fairtrade bananas
- 125ml vegetable oil
- 2 eggs
- 100g soft light brown sugar
- 225g plain flour
- 3 x 15ml tablespoons best-quality fairtrade cocoa powder, sifted
- 1 teaspoon bicarbonate of soda
- 1 x 12-bun muffin tin
- Pre-heat the oven to 200°C, line a muffin tin with papers or use a silicone muffin tray.
- Mash the bananas, add the oil, eggs and sugar, mix well.
- Add in the flour, cocoa powder and bicarb to the banana mixture and mix gently together, spoon into muffin cases.
- Pop in the oven for 15–20 minutes, the muffins should be dark and rounded.
- Allow to cool slightly in their tin before removing to a wire rack.
Top Tip: For an extra treat you can add some more mashed banana to cream cheese, whip together and spread on top of the muffins.