This banana muffin is the perfect use of overripe bananas. Most of all I like to eat it with cold milk for breakfast, but it is also perfect for tea. I advise you to cook it in the evening so that it matures overnight and becomes even tastier.
Preheat oven to 175 degrees.
Peel bananas and mash into puree. Mix with sugar. (I pass bananas through a multi-cut, with large holes)
Lightly fry the nuts in a pan, stirring constantly. Coarsely chop (I pass them through the multi-cut after the bananas). Mix with banana puree.
Mix dry ingredients in one bowl. In the other liquid.
Combine contents of two bowls and stir quickly. Add banana puree and mix again.
Put the dough into a mold, previously lined with heat-resistant paper. I use most often a silicone mold for cupcakes (see photo). Bake about 50 min. Readiness to check with a toothpick - it should come out dry.
Cool the cake on a wire rack, wrap in cling film and leave overnight at room temperature. Delicious breakfast is ready!