I had a project meeting to attend in Edinburgb last week, and one of my colleagues requested that I should supply some sort of baked breakfast (he has requested cherry bakewells for next month so watch this space!). Recently, the company has been providing us with weekly fresh fruit boxes, meaning there is often a glut left at the end of the week. This time, there were a gazillion ripe bananas left over. They were just crying out to be baked into something. Banana bread seemed too obvious, and wouldn’t travel as well, so I set about scratching my head and looking through my books. These were the result (courtesy of Nigella), however, if I had my time again I would have added a cup of chocolate chips to the batter. I contemplated it at the time but decided that Nigella knows best!
3 ripe bananas
125ml vegetable oil
100g soft light brown sugar
225g plain flour
45g cocoa powder
1 tsp bicarbonate of soda
Muffin tin and 12 muffin cases
Optional: 1/2 cup of chocolate chips
2. Crack in the eggs and mix again until you have incorporated plenty of air.
3. Add the dry ingredients to the bowl and fold in until just combined.
4. Optional – add in the chocolate chips and gently mix.
5. Place the muffin cases in the tray and divide the mixture as evenly as you can between them. I usually add a tablespoon to each case and then divide the rest of the mixture between the cases as evenly as possible i.e. half a tablespoon at a time until all used up.
6. Bake at 190C fan for 15-20 minutes, or until risen and springy to the touch.