Wednesday, November 9, 2011

Chocolate Banana Muffins

It was a beautiful chilly day yesterday and the kiddies and I decided to bake something with what we had in our pantry. We had 3 overripe bananas which was the perfect amount for this recipe. We were going to make banana muffins and decided to look through Nigella's cookbook and found this! Chocolate banana muffins! A pair of ingredients that we love! Tea time...

My son ran to the fridge and got some dark chocolate morsels and added it.  He says "For good measure." Lol.


3 very ripe or overripe bananas
125ml vegetable oil
2 eggs
100g soft light brown sugar
225g plain flour
3 x 15ml tablespoons best-quality cocoa powder, sifted (Ghirardelli my favourite)
1 teaspoon bicarbonate of soda
1 x 12-bun muffin tin

Add some bits of Ghirardelli dark chocolate chip morsels.

METHOD Serves: Makes 12

Preheat the oven to 400F/200°C/gas mark 6 and line a muffin tin with papers. Don’t worry about getting special papers: regular muffin cases will do the job.
Mash the bananas by hand or with a freestanding mixer.Still beating and mashing, add the oil followed by the eggs and sugar.
Mix the flour, cocoa powder and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.
Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack.

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