This recipe had a major impact on my well being during treatment for Follicular Lymphoma. I will be forever grateful to my cousin and her hubby Simon for baking and bringing a batch when they came to visit. The taste and texture were amazing – and all the more satisfying because there was no flour or sugar involved!
I’m sure Simon will humbly say he didn’t come up with the recipe. But as he never gave us a pithy name for them, the Callagy’s of Sligo now affectionately call them “Simon’s Buns” (if he does provide an official name I’ll update this post; but don’t worry, you’ll always be able to find this post again by searching here in “Recipes”).
Like Simon himself this recipe is friendly and flexible. So using different sized bananas or eggs from one batch to the next isn’t going to cause problems (although will affect how many buns a batch will produce). Likewise, if you haven’t got very ripe ones, using fresh bananas is okay. You can also add in some flaked almonds if you like. I’m sure other seasonings could be added with impunity. And don’t worry about leaving some honey behind on the spoon either. The recipe can absorb the loss!
Oh, and am very grateful for the good people at Sligo Wellness Centre for typing this up first (because I hadn’t the energy at the time!).
- 300gm ground almonds
- 1 heaped teaspoon of bread soda
- 1 heaped teaspoon of ground cinnamon
- 3 large eggs – beaten
- 120gms (4oz) melted butter
- 3 medium-large bananas (best if very ripe with spots on skin)
- 4 level tablespoons honey
Turn on oven to pre-heat to 170 -180 degrees (and place butter in a dish in there to melt).
Sieve bread soda and cinnamon into the ground almonds. Mix well.
Beat the eggs.
Mash bananas – or blitz in a processor.
Mix eggs, bananas and honey together. Then mix into dry, almond mix.
Finally, mix in the melted butter.
You should end up with a soft, sloppy mix (might seem very runny but the buns will firm up when the butter sets again).
Pour or spoon out into muffin cases in muffin trays (perhaps one tablespoon per case). Makes between 16 and 20 muffins depending on size of bananas used.
Bake at 170 – 180 degrees for 15-20 minutes. You’ll know they’re done when the centre of them springs back up when you press lightly on them.