Do you remember those banana and peanut butter muffins I made a while back? I dreamed of them for a whole week after I baked them – they were that good. I wanted to recreate the texture and bang of flavour without replicating the recipe, and so these chocolate and banana muffins were born last week. They are on the sweet side, but if you’d prefer to mute it a little bit, try adding only one piece of chocolate to the muffins and half the sugar in the recipe. These muffins are best enjoyed warm with the melting chocolate a welcome surprise with each bite.
300 g flour
15 ml baking powder
Pinch of salt
100 g sugar
4 bananas, peeled and mashed
250 ml milk
5 ml vanilla essence
50 ml butter, melted
80 g milk chocolate, cut into chunks
1. Preheat the oven to 180 degrees.
2. Sift the flour, salt and baking powder into a mixing bowl.
3. Cream the bananas and sugar and add to the flour mixture.
4. In a separate bowl, whisk together the butter, milk, egg and vanilla and mix well.
5. Add the egg mixture to the flour mixture.
6. Place spoonfuls of dough into a muffin pan, placing chunks of chocolate inside and on top of the muffin mixture. Bake in the oven for 25 minutes.
7. Serve with a hot cup of bitter strong coffee.