Name: Triple chocolate banana muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 180 g flour cake; 1 tsp Baking powder; 1/2 tsp Bicarbonate of soda; salt just a pinch; 30 g cocoa powder; 125 ml vegetable oil; 1 eggs extra-large; 1/4 cup Buttermilk; 2 bananas ripe; 100 g milk chocolate chopped; 50 g dark chocolate 70%, chopped; 100 g castor sugar; 40 g butter; 125 ml cream; salt pinch

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Ingredients (15)

180 g	flour — cake
1 tsp	Baking powder
1/2 tsp	Bicarbonate of soda
	salt — just a pinch
30 g	cocoa powder
125 ml	vegetable oil
1	eggs — extra-large
1/4 cup	Buttermilk
2	bananas — ripe
100 g	milk chocolate — chopped
50 g	dark chocolate — 70%, chopped

Caramel Sauce:

100 g	castor sugar
40 g	butter
125 ml	cream
	salt — pinch

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Method:

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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