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Triple chocolate banana muffins

Recipe from: 23 July 2015
recipes, bake,muffins

Ingredients 16
Servings 12
Time 00:20


  • 180
    all-purpose cake flour
  • 1
    baking powder
  • 1/2
    bicarbonate of soda
  • pinch of salt
  • 30
  • 125
    vegetable oil
  • 1
    egg (xl)
  • 1/4
  • 2
    ripe bananas
  • 100
    milk chocolate, roughly chopped
  • 50
    Lindt 70% dark chocolate, broken into shards
  • 100
    castor sugar
  • 40
  • 125
  • a pinch of salt



Preheat the oven to 180º C.

Line a 12 hole muffin tin with paper cases.
Sift together the flour, baking powder, bicarbonate of soda and cocoa. Place the vegetable oil, egg, buttermilk and bananas in a blender. Blitz until smooth. Pour the wet mixture into the dry ingredients and fold in until just combined. Add the milk chocolate chunks and fold in lightly. Spoon the batter into the muffin cases. Bake for 20-22 minutes.

Cool the muffins on a wire rack. If you’re going to serve with toffee caramel sauce, wait until the muffins are cool before spooning over the sauce. Scatter with dark chocolate shards and a sprinkling of sea salt. The muffins are equally good without the toffee sauce, in which case I’d tuck in while they’re still warm, with liquid chocolate pools inside!

Caramel sauce

Place the castor sugar in a small saucepan over a medium high heat. Do not stir until the sugar starts to form pools of liquid. Swirl the pan to ensure that the sugar does not burn. Once the caramel is a deep amber colour, add the butter, followed by the cream. The caramel will seize up slightly, but allow it to simmer for about 5-7 minutes, by which time the sauce will be slightly reduced and sticky. Add a pinch of salt and allow to cool. Pour into a heat- proof jug to serve.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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