Did you know that bananas are a marvellous fruit? I had gone off them for a while there and hadn’t eaten any at all for a few months.
Recently though I have started taking them at break-time in school (trying to reduce my biscuit intake!) and have been really enjoying them.
Remember the banana bread I made a couple of weeks ago? Well, I thought I would share with you a few of the fascinating facts I have discovered about bananas.
Firstly, they boost serotonin in the body – that’s the happy hormone to improve your mood.
It has even been said that they help relieve Seasonal Affective Disorder (SAD).
They have lots of nutritional benefits too: aids digestion and bowel movements; stabilising blood sugar levels thus stops bingeing between meals and the high potassium levels and low salt levels are officially recognised as being able to lower blood pressure.
The additional benefits are quite interesting too: bananas can help to reduce muscle cramp during workouts, leg cramps at night time, relieve heartburn and lowering body temperature on a hot day.
The last two I found were not to do with actually eating the banana itself, but what you can use the skin for!
Rubbing the inside of the skin on a sting or a hive can relieve the itching and the inside of the skin can also be used as a natural shoe polish!
So as you may have guessed, today’s recipe has banana in it too! At school with my Year Nine’s, we are looking at how to increase fibre in the diet.
Our practical test will be these banana and chocolate chip muffins. We will be making ours with half self raising flour, half wholemeal flour but I just made mine with all self raising at the weekend so you can do whichever you fancy.
• 180g self raising flour
• 100g caster sugar
• 1 large banana
• 1 egg
• 50g chocolate chips
• 1 teaspoon baking powder
• 75g margarine
1. Preheat oven to 170C.
2. Melt the margarine in a small bowl. Mash the banana well in a separate bowl and add the egg and sugar.
3. Add the margarine to this mix and stir together until well mixed.
4. Sieve in the flour and baking powder to the wet ingredients and stir until all ingredients are well combined. Add the chocolate chips and stir.
5. Line a muffin tray with 8 large muffin cases and spoon the mixture three quarters the way up.
6. Bake for 20 minutes until risen and golden brown.