This week, I noticed a couple of bananas were beginning to turn a little bit brown and speckly… so instead of throwing them away I decided to use them to make some banana muffins! Of course everything is better with chocolate, so I included some dark chocolate chips too. For the most part, I allowed my boyfriend to make them (under close supervision) – so they’re nice and easy to make and take hardly anytime at all. They’re also great as an option for breakfast. Enjoy!
- 170g Dairy-free Flora Freedom Spread
- 120g Caster sugar (bananas are very sweet, so you won’t need as much sugar as you would in other cakes)
- 2 Large eggs
- 170g Self-raising flour
- 1 tsp. Baking powder
- 1 tsp. Vanilla essence
- 2 Ripe (browning) bananas
- 100g Dark chocolate chips
12 hole Muffin Tin, lined with 12 muffin cases.
- Preheat the oven to Gas Mark 5/190oC/375o
- Place the butter into a large mixing bowl, and beat with a fork until the butter is soft.
- Add the sugar to the butter, and beat together with a fork.
- In a separate bowl, crack the two eggs and whisk together with a fork.
- Add the egg to the butter mixture a little at a time, stirring well between each addition with a spoon. If the mixture looks like it’s separating, try adding a little bit of flour.
- Sieve in the self-raising flour and baking powder. Mix in well with a spoon.
- Add the vanilla essence, and mix again.
- Peel the two bananas, and slice into rings.
- Place the banana rings into a separate bowl and mash with a fork.
- Add the mashed banana to the bowl with the cake batter and chocolate chips, and mix in well.
- Divide the cake batter evenly between the twelve muffin cases.
- Bake on the top shelf of the oven for 20 minutes until well risen and golden brown.
- Remove, and allow to cool.