5ml/1tsp baking powder
5ml/1tsp baking soda (bicarbonate of soda)
pinch of salt
2.5ml/1/2 tsp ground cinnamon
1/5ml/ 1/4 tsp nutmeg
3 large ripe bananas (very ripe)
50g/2fl oz/1/4 cup of dark brown sugar (light brown works too)
50ml/2fl oz/1/4 cup of vegetable oil
50g/2oz/1/3 cup of plain (semi-sweet) chocolate chips (coat lightly in flour so they don't sink to the bottom)
- Heat oven to 190C/375F/Gas Mark 5. Put paper cases into a 12 cup muffin tin.
- Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- Using a fork, mash the peeled bananas to a smooth consistency in a large bowl.
- Beat the egg, sugar and oil into the mashed bananas until fully combined.
- Add the dry ingredients and beat in gradually, using an electric whisk, set at low speed. Mix until just blended. With a wooden spoon, stir in the chocolate chips until just combined. Spoon the mixture into the muffin tin, filling two-thirds full.
- Bake for 20-25mins until the tops spring back when touched lightly. Transfer to a wire rack to cool.
- The original recipe used 1/3 cup of raisins - use instead of or in addition too.
- I didn't use three bananas, just two so the mixture was a little stiff. I added some milk - about a 1/4 cup; but add in increments - you don't want a very wet batter.