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
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.