I’m a big fan of Nigella and whilst I try to eat healthily most of the time it’s nice not to analysis the fat content of everything day after day, so I find her to be a breath of fresh air.
Bananas in baking never really appealed to me, but one of my favourite recipes is Nigella’s Chocolate and Banana muffins – so easy to make – these are great for using up any lingering black bananas lurking about the kitchen AND because of the chocolate content you don’t get that unbearable sweetness of the banana or that greenness throughout the cake.
I usually throw in a handful of chocolate chips just before spooning the mixture into the prepared cases or if I really needed a chocolate fix, melt some chocolate and dip the muffins in it and leave to set. These are a big hit with my small one and his twin cousins and are my most requested muffin.
Chocolate banana muffins
Makes 12 • Baking time: 15-20 minutes • Recipe from Nigella Lawson
125 ml vegetable oil
2 medium eggs
100g soft light brown sugar
225g plain flour
3 tablespoons cocoa powder
1 teaspoon of bicarbonate of soda
1. Preheat the oven to 200c/Gas 6/180c (fan) and line a baking tin with muffin paper cases.
2. Mash the bananas with a hand held mixer, then mix in the oil, eggs and sugar.
3. Sift the flour, cocoa powder and bicarbonate of soda into the mixture and stir until just combined.
4. Using an ice-cream scoop, spoon the mixture into the prepared muffin cases and bake for 15–20 minutes. Leave the muffin in the tin for 5 minutes, then place them on to a wire rack to cool.