Banana Muffin / 香蕉马芬 / バナナマフィン

Yeah... muffin again, I like this type of quick bread. Bought three bananas two days ago and found a ripened on the bench, not good to eat anymore but best for making muffin and cake. This muffin recipe is adapted from orange muffin that I baked sometimes back, it turned out great with banana. Extra moist with thicken cream.

Ingredients(6-7 pcs):
1/4 cup unsalted butter
1/2 cup sugar
1 egg
1 cup mashed banana
1/2 cup thicken/fresh cream
1/2 tsp vanilla essence
1/8 tsp salt
1½ cup self raising flour

Directions:

1. Preheat oven to 210 degree C.
2. Cream the butter with sugar in a large mixing bowl.
3. Add in the egg and beat until all sugar is dissolved.
4. Stir in the mashed banana, vanilla and thicken cream. Mix well.
5. Fold in the sifted self raising flour and salt.
6. Transfer the batter into muffin pan. 
7. Turn the heat down to 170 degree C, bake for 20 minutes.
8. Cool in the muffin pan for 5-10 minutes, then cool on rack.

Cook's Note: 

The initial high heat of 200 degrees C causes the batter to have greater oven spring or the rapid rise during the first few minutes of baking. This results in a high domed muffin.