When I was at school and we had a class trip or camp my Mum always supplied the best home baking. Chocolate cake and slices ahoy but one of my fav’s had to be her banana choc chip muffins. Now originally my Aunty T was the first to serve these up to our family, so I must give credit where credit is due. They can be served as is or split with extra butter. Still warm from the oven it is pretty difficult not to scoff the whole lot in one go! These are especially good for morning or afternoon tea and are a welcome addition to any lunch box or baking tin to have on hand for when guests call around for a cuppa. What I really love about the recipe is it calls for three mashed banana’s. In our household you can guarantee we will hardly ever get through a whole bunch of banana’s before they start to brown, as soon as they start to turn really dark I put them straight into the freezer. They are the best for baking in this state as they are so sweet and once thawed they mash really well giving a better texture than yellow eating bananas.
You will need
125 ml Oil
3/4 cup sugar
3 Bananas (Thawed if using frozen and mashed)
2 Tbl sp Milk
1 tsp baking soda
2 cups flour (I use whatever flour we have on hand, self-raising gives a spongy texture, while plain flour is denser – it just depends on what’s in the cupboard at the time)
1 tsp baking powder
1/2 cup choc chips
Pre heat oven to 180c
Grease muffin tins
Mix oil + sugar together
Add eggs, mix well
Add mashed bananas
Stir baking soda into milk (if you can be bothered, you can warm the milk first and then add the baking soda – but I don’t find this essential)
Add to mix
Add remaining dry ingredients + choc chips. Mix until just combined.
Pour mixture into muffin tins
Cook for 45-50 mins or until golden brown and cooked through.
Tip the choc chips can be omitted if you are craving plain banana muffins, trust me they are just as delish! This mixture makes 12 jumbo muffins or 1 large cake if poured and cooked in a cake pan.