We had an awful lot of bananas in the house over recent weeks. So once again, it was a case of how many ways can you use up bananas????
I had banana and yoghurt for breakfast.
Alfie likes to just snack on bananas during the day.
I’d made banana bread.
But there were still MORE!
So the Banana & Chocolate Muffin was born after a discussion with my 10 year old niece – she thought they would be a good combination!
The Banana Bread recipe from Avoca Cafe Cookbook gave us the inspiration.
- 225 g/8 oz White Spelt flour
- 1 heaped teaspoon baking powder
- 1 teaspoon freshly grated nutmeg
- 110 g/4 oz caster sugar
- 1 egg, beaten
- 75 g/3 oz butter, melted
- Few drops of vanilla essence
- 125 g dark chocolate, we decided 60% worked best with the banana, smashed to pieces in pestle & mortar (or chocolate chips)
- 4 ripe bananas, mashed to virtual liquid.
Line muffin tray – this mixture makes 12 large muffins.
Heat oven to 180 deg C/350 F/Gas Mark 4.
Sift the flour and baking powder into bowl. Grate in the nutmeg and add the sugar. Mix well.
Gently mix in the beaten egg, melted butter and vanilla essence.
Fold in the mashed banana and chocolate pieces.
Spoon mixture into the individual trays.
Bake for 25 minutes.
Leave to cool for a few minutes before you dive into all that melting chocolate! These are definitely nicest while still warm…. but work well for breakfast the next day too!