My brother and I recently visited a coffee shop in Bath called Jacobs, situated in the abbey courtyard. It was there that we sat on a wooden picnic bench in the sun and devoured a slice of their chocolate and banana loaf cake. It had a strong smell of bananas but neither flavour overpowered the cake – the perfect balance of the two.
Of course it inspired me to do some baking and after thumbing the pages of a new cookbook I purchased, I found a recipe for some chocolate and banana muffins. Unlike the loaf cake, these muffins had a vanilla sponge rather chocolate, but the banana flavour was just as strong and it had a scattering of chocolate chips throughout. A hit with everyone in my family, this is a recipe I would definitely recommend.
If you would like to give it a go, then the recipe is below. Happy Baking!
Chocolate & Banana Muffins – National Trust Simply Baking by Sybil Kapoor – P.301
115g light muscovado sugar
150ml cold milk
2 medium eggs, beaten
½ teaspoon of vanilla extract
250g self-raising flour
½ teaspoon of bicarbonate soda
Pinch of salt
55g milk chocolate chips
1 medium banana, diced
Preheat the oven to 170°C and line your muffin tray with 12 paper muffin cases
Melt the butter in the saucepan with the sugar and leave to cool slightly
Add the milk, eggs and vanilla
Sift the flour, bicarbonate of soda and salt into a large mixing bowl
Add the chocolate chips and diced banana then using a metal spoon, quickly fold in the milk mixture using as few strokes as possible – careful not to over-mix
Quickly spoon the mixture into the muffin cases and bake for 20 – 25 minutes or until cooked
Leave on a wire rack to cool