2 med ripe bananas – about 225g (8oz) when peeled – roughly mashed
For the topping
5Tbsp. orange marmalade
50g (2oz) banana chips
50g (2oz) roughly chopped walnuts
Directions
Step 1
Line six muffin tins with paper muffin cases or grease the tins well. Place the raisins in a bowl, pour the orange juice over and leave to soak for 1hr.
Step 2
Place the orange rind in a bowl with the next five ingredients and mix together. Make a well in the centre.
Step 3
In a separate bowl, mix the egg, milk and oil, then pour into the flour mixture and stir until just blended. Drain the raisins, reserving 15ml (1tbsp) juice, and stir into the mixture with the bananas. Don’t over-mix.
Step 4
Fill each muffin case two-thirds full. Bake at 200°C (180°C fan) mark 6 for 20–25min or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool slightly.
Step 5
For the topping, gently heat the orange marmalade with the reserved orange juice until melted. Simmer for 1min, then add the banana chips and chopped walnuts. Spoon on top of the muffins. Serve while still warm.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
