Flavour of the moment: Well, more than just a flavour and also more than just a combination but the bittersweet contrast of the dark chocolate chunks to the wholesome sweetness of banana cake, it is just one of those magical things. Like salt with caramel, just perfect.
And yes chocolate chunk as opposed to chips. I like my chocolate chunky, and no further comments will be made here about that. Chocolate chunks are made bytaking a bar of chocolate and cutting into chunks with a sharp knife. The randomness of size and the promise that hidden in your muffin may be a particularly large chunk of chocolate is just so much more fun. I definitely do not need to get out more.
Having said far too much in the past about ripe bananas, I will just beg of you that you make sure your bananas are very ripe, for maximum sweetness. I used the Queen of Baking’s recipe (Mary Berry) and just edited it slightly.
- 100g of butter, at room temperature, cubed
- 2 large eggs
- 175g of coconut palm sugar (any sugar will do, light brown or caster but I am trying to minimise my refined sugar intake)
- 225g of self raising flour
- 1 tsp of baking powder
- 3 tbsp of milk
- 2 very ripe bananas, mashed
- 75 of dark chocolate chunks (a chocolate bar chopped up with a knife)
- Preheat the oven to 180°C (or 160°C fan) and line a muffin tin with 12 paper cases, preferably adorably patterned.
- In a large bowl add the butter, eggs, sugar, flour, baking powder, milk and banana mash and whisk with an electric whisk; on a low speed at first so that you don’t get a face full of flour and then increase the speed. Keep whisking until the butter is properly combined, you should have a lovely smooth cake batter in the bowl.
- Mix the chocolate chunks into the mixture. Do this with a spoon as to not break them up even more and try to maintain as much air in the mixture as possible.
- Spoon the mixture into the 12 cases and place in the preheated oven for about 25 minutes. They are done once a skewer inserted into the centre comes out clean. Ovens do vary so keep an eye on them from about 20 minutes.
- Once removed from the oven, transfer to a wire cooling rack and leave them to cool completely.
- Eat them all in one sitting. Just kidding, if only eh?