Chocolate banana muffins

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)
2 eggs
1 tsp vanilla
100g brown sugar
225g plain flour
3 tbs cocoa
1 tsp baking soda

  1. Preheat the oven to 200°C. Line the muffin tray with papers.
  2. Mash the bananas.
  3. Mix in one egg at a time, the vanilla, then the sugar.
  4. Mix the flour, cocoa, and baking soda together, then mix the lot to the batter.
  5. 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.

Chocolate banana muffins

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.



2 thoughts on “Chocolate banana muffins

  1. Pingback: Mochaccino banana bread | Food for the troubled soul

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