Banana and chocolate. Now this is my idea of a perfect dessert combo.
I grew up eating banana bread since it was the easiest thing to make. I am the sort of person who leaves the bananas sitting on the kitchen bench for a while to the point where the skin becomes black but the inside is still edible. More mushy. But very sweet. In short, perfect for baking a very yummy banana bread. Or in this case, banana and chocolate muffin.
I usually add in walnuts when I bake banana bread or even have it plain. But this time round, I added shards of chocolate instead and topped it off with almond flakes.
Rather than using my old usual banana bread recipe, I decided to search for a simpler recipe. Something quick. Something with minimal fuss. After a bit of research, I decided on this recipe.
Banana and Chocolate Muffin
adapted from Crumbs and Cookies
1 1/2 cups of mashed, ripe bananas (about 3-4)
1/2 cup brown sugar
125 g unsalted butter, melted
1/4 cup milk
1 1/2 cups self-raising flour
roughly chopped chocolate (I used about 125 g)
- Preheat the oven to 180˚C. Line 12 muffin tins with muffin liners.
- Melt the butter in the microwave at 30 second bursts.
- Combine the butter, sugar, milk, egg and mashed bananas. Whisk lightly just to mix everything together.
- Whisk in flour and salt until the dry ingredients are just incorporated into the wet ingredients.
- Fold in the chocolate.
- Divide the batter into the liners.
- Bake the muffins for about 25 to 30 minutes or until a skewer inserted into the center of the muffin comes out clean.