It started with 3 over-ripe bananas in the fruit bowl. . .
followed by a thoughtful flick of cook book pages. . .
a meeting of eggs oil flour cocoa and sugar. . .
and ended with a VERY gluttonous afternoon tea
The question I have to ask myself
(with the hindsight of chronic indigestion)
is how many chocolate banana muffins
count as TOO many chocolate banana muffins??!
3 very ripe bananas
125ml vegetable oil
100g soft light brown sugar
225g plain flour
3 x 15ml tablespoons best-quality cocoa powder, sifted
1 teaspoon bicarbonate of soda
1 x 12-bun muffin tin
Preheat the oven to 200°C/gas mark 6 and line a muffin tin with papers. Mash the bananas by hand or with a freestanding mixer.Still beating and mashing, add the oil followed by the eggs and sugar. Mix the flour, cocoa powder and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers. Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack.