1 ripe banana

2 teaspoons (10 ml) lemon juice

1 1/2 cups (375 ml) unbleached all-purpose flour

1 1/2 teaspoons (7.5 ml) baking powder

1/2 cup (125 ml) unsalted butter, softened

1 cup (250 ml) brown sugar

1/2 cup (125 ml) peanut butter

2 eggs

1/2 cup (125 ml) milk

1/2 teaspoon (2.5 ml) vanilla extract

1/3 cup (75 ml) chopped roasted peanuts

2 bananas, sliced

Homemade or store-bought strawberry jam (see recipe)

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line 12 muffin cups with paper liners.

In a bowl, coarsely mash the banana with the lemon juice. Set aside.

In another bowl, combine the flour and baking powder. Set aside.

In a third bowl, cream the butter, brown sugar, and peanut butter with an electric mixer. Add the eggs, one at a time, and beat until smooth.

At low speed, add the dry ingredients alternately with the mashed banana, milk, and vanilla.

Spoon the batter into the prepared cups. Sprinkle with the peanuts. Bake for about 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Remove from the cups and let cool on a wire rack.

Serve with banana slices and strawberry jam.

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