A month into my new social distanced life, and it seemed like it was time to jump on the banana bread bandwagon… I mean, if you haven’t baked with overripe bananas, have you truly been in lockdown?!
So, here’s my addition to the banana bake craze…
Now, I’m normally a bit of a banana bread traditionalist, but since we are in unusual times, I felt it called for some added indulgence so threw some dark chocolate chips into the mix and I have to say, I wasn’t disappointed with the decision.
** My usual recipe calls for eggs, but since I’d run out – which I take as a badge of lockdown honour – I made a quick apple puree and substituted this for the eggs. **
Ingredients
(makes 12 small muffins)
- 90g butter
- 180g + 1Tbsp caster sugar
- 3 small apples
- 1 tsp vanilla paste
- 2 Tbsp buttermilk
- 4 bananas (mashed)
- 190g flour
- 1 tsp bicarb
- pinch salt
- 100g dark chocolate chips
Instructions:
- Peel, core and chop the apples into cubes
- Place the apples into a saucepan with 1Tbsp sugar and the vanilla paste over a medium heat
- Cover and allow or cook for about 15 minutes (or until you can mash the apples easily with a fork), then set aside and allow to cool
- Cream butter and sugar together until light and fluffy (scrape down the sides of the bowl from time to time)
- Beat in the apple puree
- Add the bananas and butter milk and beat until combined
- In another bowl, sift the flour, bicarb and salt together then mix into the banana mixture
- Stir in the choc chips until evenly mixed through
- Line a 12 muffin pan with muffin cups (or, if you’re like me and didn’t have any, cut squares of baking paper and press them into the muffin tin – you may need to fill each one immediately so the paper doesn’t pop back out)
- Bake for 25-30 minutes at 180°C
The Caketonian 