These muffins are a great way of using up bananas that have gone past their best. I like my bananas on the greener side of yellow, so most of the browner bananas in this house get made into some form of banana cake.
The basic cake mix can be easily adapted, for example by adding nuts instead of chocolate chips. Also, if you didn’t want to make muffins this quantity of ingredients will fill a 2lb loaf tin.
Ingredients (makes 8)
180g self raising flour
1tsp baking powder
60g chocolate chips
3 bananas, mashed
First pre-heat the oven to 160c (fan) and set out your muffin cases.
Next mix together the flour and baking powder and rub in the butter. I always use my Kenwood Chef to rub fat into flour, so much quicker, less messy and means I can get on with weighing the next ingredients whilst Kenwood does the hard work!
Once the mixture resembles breadcrumbs, stir in the sugar and chocolate chips then add the egg and banana. Once combined, add just enough milk to give a soft dropping consistency. Obviously this does depend on the size of your bananas, but it will probably be around 2 tablespoons.
Spoon the mixture into your muffin cases and bake for 25 minutes. If making a loaf, pour the mixture into a greased 2lb loaf tin and bake for 1 hour. Test that the cake is cooked by inserting a skewer and seeing if it comes out clean.
These are absolutely delicious warm, but if any make it they also taste good cold. I had to use all my willpower not to scoff the lot whilst hot!