These are a great way to use up an excess of overly ripe bananas, and are a chocolate version of the coffee and banana muffins, both are from Nigella. These chocolate ones are from her book Feast. The recipe makes 12.
3 medium bananas (around 300g without the skins)
125ml vegetable oil (e.g. grapeseed, rice bran)
1 tsp vanilla
100g brown sugar
225g plain flour
3 tbs cocoa
1 tsp baking soda
- Preheat the oven to 200°C. Line the muffin tray with papers.
- Mash the bananas.
- Mix in one egg at a time, the vanilla, then the sugar.
- Mix the flour, cocoa, and baking soda together, then mix the lot to the batter.
- Spoon into the lined tray and bake for 15-20 minutes.
Optional extra: I was in the mood for a bit more chocolate, so I melted 100g of 50% Whittakers dark chocolate with a dash a milk, and then spooned these over the top of each cooled muffin. Then I added some chocolate sprinkles, just for fun.
As with the coffee version, these muffins taste a lot better the next day rather than fresh out of the oven. While the chocolate topping is completely unnecessary, I really enjoyed the added naughtiness, and so did my fellow eaters 🙂
Update on 01/03/2016
I made a slightly different variant, no icing (no time!) but with 150g chocolate chips added to the recipe. I used the very small chocolate chips, and the surface ones melted more than expected. So although the finished product looked a bit messy, the taste was a pleasant surprise.