This recipe is best with
Recipe Ingredient
- 150g butter
- 45g soft brown sugar
- 2 tbsp golden syrup
- 40ml Tia Maria (coffee liqueur), or a few drops coffee essence mixed with water to make up to 40ml
- 1/2 tsp vanilla essence
- 2 large eggs
- 220g self-raising flour, sifted
- 1 tsp bicarbonate of soda
- 100ml plain yoghurt
- 190g ripe bananas, peeled and mashed
- 70g toasted walnuts, coarsely chopped
Instructions
- Line patty tins with paper cup cake cases and preheat oven to 180°C.
- Sieve self-raising flour with bicarbonate of soda. Beat butter, sugar, golden syrup, coffee liqueur and essence with an electric mixer until creamy and well combined.
- Beat in eggs one at a time, beating well after each addition.
- Add sifted dry ingredients, yoghurt and bananas, then mix. Stir in nuts and combine.
- Spoon mixture into the muffin tin or cupcake cases until three-quarters full and bake in preheated oven for 25-30 minutes or until well risen.
