Since the banana cake is such a hit in our household and I’ve lost track of how many times I made it, I felt I needed to switch things around before anyone gets sick of it. How else could I create this moist and decadent goodness into other varieties?
Quick check with google and muffin came up to be on top of the list. To be honest, I’m not a big fan on muffins. They tend to be dense, buttery and I don’t know, just not my type of “cake”. When I made a test batch of these banana chocolate chip muffins, I wasn’t too hopeful. But life is full of sweet little surprises – in this case, these muffins gave me just that.
160 g cake flour
1 tsp baking powder
1 tsp baking soda + pinch of salt
150 g semi-sweet or bittersweet choc chips
90 g caster sugar + 60 g light brown sugar (alternatively, you can use all caster sugar)
1 tsp vanilla extract (optional)
3 large ripe bananas – mashed
2 tbsp yogurt
113 g unsalted butter – soften at room temperature
Makes 12 muffins
Recipe source: The batter baker (with slight modifications)
Preheat oven to 175°C / 345°F.
Whisk the butter and sugar together until pale and fluffy. I’m using a handheld mixer.
Add in the rest of the wet ingredients and mix well. The mixture will look lumpy and that’s okay.
Add the salt, baking powder and baking soda to the flour and sift together. Fold the flour into the wet mixture.
Lastly, dust the chocolate chips with some flour and fold into the mixture. The flour will prevent them from sinking to the bottom of the batter.
Use a ladle and scoop the batter into individual muffin cups.
I’m using the muffin cups to line the tray. If you do not have them, simply grease the muffin tray lightly. The muffins should come out easily when they are done.
Bake for 22 to 25 mins or until an inserted skewer comes out clean.