Super-moist Banana and Pecan Mayo Muffins

Name: Super-moist Banana and Pecan Mayo Muffins
Yield: Makes 12 small or 6 large muffins
Ingredients: a pinch of salt; 50 g/1¾ oz/½ cup pecans, chopped; 1 tsp baking powder; 1 tsp vanilla extract; 2 tbsp demerara sugar; 150 g/5½ oz/1 cup + 2 tbsp self-raising flour; 75 g/2½ oz/6½ tbsp caster (superfine) sugar; 75 g/2½ oz/⅓ cup mayonnaise; 3 very ripe bananas

Preparation info

Makes
12
small or 6 large muffins

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

Using mayonnaise in a cake might seem a surprising idea, but it is actually quite logical: mayo contains both oil and egg, which makes it a perfectly good substitute for eggs and butter in a cake. The final sponge texture is soft and moist, and you honestly wouldn’t know the difference.

Ingredients

3 very ripe bananas
75 g/2½ oz/6½ tbsp

Cake
Baking
Vegetarian

Method

Heat the oven to 200°C/180°C fan/400°F/Gas 6 and line your muffin tin with paper cases (12 or 6 depending on whether you’re choosing small or large muffins; see hack.)
In a bowl, mash the bananas w