Banana Muffins

Banana Muffins


  • 1 cup mashed banana (approx 2 bananas)
  • ⅔ cup S&W Whole Egg Mayonnaise
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 cups self-raising flour
  • 1 cup sugar
  • 12 roasted pecans

Cinnamon Frosting

  • 125g packet cream cheese
  • 1 tablespoon S&W Whole Egg Mayonnaise
  • ¼ cup icing sugar mixture
  • ½ teaspoon cinnamon


  • Preheat oven to 180°C. Grease a 12-hole (⅓ cup) muffin pan or line with paper cases.
  • In a medium bowl, combine bananas,
    S&W Whole Egg Mayonnaise, eggs and vanilla. Add flour and sugar. Stir until just combined. Do not overmix.
  • Divide mixture among pan holes.
  • Cook 15 minutes or until firm to touch.
    Cool on wire racks.
  • To make icing, beat ingredients in a small bowl with an electric mixer until smooth. Spread or pipe icing onto cakes. Decorate with pecans.


  • Try making mini versions of these, by spooning the batter into greased mini muffin pans. Cook for
    10 minutes at 180°C or until they are golden and firm to touch.
  • Try decorating with sifted icing sugar or glace icing instead of the cinnamon frosting.
  • These muffins freeze very well. Freeze them unfrosted. Defrost overnight in the fridge. Refresh in the oven for 5 minutes at 180°C.

Video Recipes

Banana Muffins

Be inspired by these S&W video recipes. See how quickly and easily you could be adding a new twist to old favourites, or enjoying a totally new taste. Then download your favourite recipe onto your ipod and take it shopping with you - there's a full ingredients list available at the end of the video.

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