Smell My Olive Pits

A blog dedicated to my love affair with all things food

Banana pecan muffins March 5, 2009

Filed under: Banana,Muffins,Nuts — smop @ 7:52 am

Sometime back in 2nd year uni, I developed a love for banana bread.  I used to consider things like carrot cake, banana bread, pumpkin bread, zucchini muffins a bit strange — I was so used to the usual chocolate chip / vanilla cupcakes.  But through a chance stumble at one of the campus centre shops, I was hooked onto it.  The ones that they sold were moist, full of banana flavour and light – essentially the perfect after uni snack.  Without an oven, the only way I could get my hands onto them was the store bought kind.  It was $2.20 that I was willing to part with.  Then when I got an oven, Cyclone Larry hit Queensland’s north coast and banana prices went shooting up the roof – paying $12 / kg for bananas didn’t seem to sink in that well.  When it finally came back down to $3 / kg, I went about searching for the banana bread recipe.

And I have found it.  The recipe from Simply Recipes I’ve made it again and again, without fail.  It creates a banana bread that’s just the right texture, and is full of banana flavour without using too many bananas.  There’s hardly any sugar, and it’s so versatile that you can add other things — nuts, coconut, chocolate chips, more fruit to it.  It’s really just perfect.

This time I made them into cupcakes, added some pecans to it and popped a pecan on top for decoration.

banana pecan muffin.jpg

Banana Pecan Muffins
Makes 12


  • 3 or 4 ripe bananas (skins brown and banana feels mushy), smashed
  • 1/3 cup melted butter
  • 1/2 cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup plain flour
  • 1/2 cup of toasted pecans (optional)


  1. Preheat the oven to 350°F (175°C).
  2. Mix butter with mushed bananas in large bowl.  Mix in sugar, egg and vanilla.
  3. Sprinkle the baking soda and salt over the mixture and mix in.
  4. Add the flour and pecans (if using).  Mix.
  5. Pour mixture into greased muffin pan and bake for 20-25 minutes (until cooked with skewer test).
  6. Cool on rack, remove from pan and serve with honey and ricotta or butter.

If you want to make it into a loaf, just put it in a greased loaf pan and bake for 40-50 minutes (in my pan, it takes about 40) – cool on a rack and serve.  To freeze, slice it up and wrap individually in baking paper then cling wrap.  Defrost in fridge.

Try eating banana bread it with ricotto and honey.  It is the bomb.


Blueberry Muffins November 25, 2008

Filed under: Berries,Muffins — smop @ 4:09 am
Tags: ,

I love finding long lost items in the freezer.  Not that my freezer is big enough to harbour the frozen piece of steak from last year, an odd slice of quiche or a bag of unidentified things — it is more so I hardly look into my freezer for anything.  And on the occasions that I did look, I’ve always been pleasantly surprised.  Like that time when I remembered there was a frozen filo (with lamb + sweet potato) that ended up being the perfect post work snack, a slice of banana bread to cure a sudden sugar craving and this time, frozen blueberries.

So what else to do with them …?

blueberry muffin1

blueberry muffin2

Blueberry muffins

  • 300g (2 cups) self-raising flour
  • 155g (3/4 cup, firmly packed) brown sugar
  • 300g (1.5 cup) frozen blueberries / raspberries / combo – whatever you add and how much is to taste.
  • 250ml milk / buttermilk
  • 1/4 cup vegetable oil
  • 1 egg, lightly whisked

Preheat oven to 190°C.  Line muffin pans with paper squares.  Combine flour and sugar in a large bowl. Add blueberries (or other berries), and stir to combine. Add milk, oil and egg.  Stir with a metal spoon until just combined (do not overmix). Spoon into pans.  Bake for 25 minutes or until done.  Turn onto a wire rack. Serve warm or at room temperature.

I reckon these taste better the next day, but still good warm and oozing with berry juices!  Oh, and don’t thaw frozen berries, just chuck them straight in otherwise you’ll end up with a purple / red batter.