I thought I’d turn this gloomy day to our advantage and bake something! I adapted this banana bread recipe to muffins as I like the texture of banana bread but thought the Kiddipops would be more likely to try them if they were small – and I was right, she polished off 4 straight from the oven. She would like me to add that she is not greedy – they weren’t that big!

Banana Muffins
Makes 28 muffins

285g/10oz plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g/4oz butter, plus extra for greasing
225g/8oz caster sugar
2 free-range eggs
4 ripe bananas, mashed
85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla extract (I used 1 tsp of cinnamon instead)

Preheat the oven to 180C/350F/Gas 4.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well by hand.
Fold in the flour mixture by hand.
Place paper baking cases into a muffin pan (saves greasing everything)
Transfer to the oven and bake for about twenty minutes, or until well-risen and golden-brown.
Remove from the oven and cool on a wire rack before serving.