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3 ripe bananas, mashed
125 ml white sugar
125 ml 'sticky brown sugar' (Demerara)
125 ml butter, melted
80 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
15 ml vanilla essence
240 g cake flour
2.5 ml bicarbonate of soda
Pinch of salt
5 ml baking powder
5 ml ground cinnamon
65 g pecan nuts, chopped
Preheat the oven to 180°C. Using a mixing bowl, add the bananas, white sugar, brown sugar, butter, Cottage Cheese, vanilla essence and eggs and whisk until smooth and well combined. Add the flour, bicarbonate of soda, salt, baking powder, ground cinnamon and pecan nuts. Mix together until just combined. Fill a greased or lined muffin pan with the batter and bake for 15 – 20 minutes.
Enjoy warm with a drizzle of honey!
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