Categories: May

Ingredients

• 250g self-raising flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 110g golden caster sugar
• 2 large ripe bananas
• 2 large eggs, beaten
• 1 tsp vanilla extract
• 100ml semi-skimmed milk
• 75g butter, melted and cooled
• 60g dark chocolate (70% cocoa solids), roughly chopped
• 60g walnut pieces, toasted

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Line a 12-hole muffin tray with paper muffin cases.

2. Sift the flour, baking powder and bicarbonate of soda together with a pinch of salt into a large bowl. Stir in the sugar. In a separate bowl, mash the bananas with a fork. Add the eggs, vanilla, milk and butter and mix well.

3. Make a well in the flour, pour in the banana mixture and add the chocolate and nuts. Stir briefly until the mixture is just combined but looks lumpy. Divide between the muffin cases, filling each three-quarters full.

4. Bake for 20 minutes, or until risen and pale-golden. Leave in the tin for 5 minutes, then transfer to a wire rack. Cool slightly, then serve warm.

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