Faced with overripe bananas and not wanting to make banana bread yet again, I was happy to discover this recipe from one of my favourite Australian foodies, Donna Hay. All pantry staples, super quick and easy, and perfect for an after school treat.
I’ve left the weights as per the original recipe despite my assumption that you’ll make life easier for yourself and use the cup measurements for everything like I do. And I didn’t measure out the banana at all, I just used the small ones I had. I also forgot to buy buttermilk so I used a couple of spoonfuls of natural yoghurt instead, and it worked just fine.
what you need
- 2 CUPS (300G) PLAIN FLOUR, SIFTED
- 1 TABLESPOON BAKING POWDER, SIFTED
- 1 CUP (220G) CASTER SUGAR
- 2 EGGS
- ¼ CUP (60ML) VEGETABLE OIL
- 1 CUP (250ML) BUTTERMILK
- 2 TEASPOONS VANILLA EXTRACT
- 1 CUP MASHED BANANA
- ¾ CUP (135G) DARK CHOCOLATE CHIPS
- ICING SUGAR, FOR DUSTING
what to do
- Preheat oven to 180°C (350°F). Place the flour, baking powder, sugar, eggs, oil, buttermilk and vanilla in a bowl and mix until just combined. Gently fold through the banana and chocolate chips.
- Divide the mixture between 12 x ½ cup-capacity (125ml) muffin tins lined with paper patty cases and bake for 25–30 minutes or until golden or cooked when tested with a skewer. Turn out onto a wire rack to cool. Dust with icing sugar to serve. Makes 12.