|Who wants one?|
It’s amazing how something so unassuming like the banana can turn into an object of gorgeousness within minutes. I’ve never been a fan of banana, the fruit but banana walnut bread, banoffee pie or even banana ice cream and you’ve got me singing a different song. After chocolate cake, banana bread was one of the other things that I tried my hand and oh-my-gosh it was so, so good. What seals the deal for me is the amazing aroma that this cake emanates while baking. Such a high, I tell you!
That’s the reason why when Gayathri of Gayathri’s Cookspotpicked banana muffins as the eggless baking group challenge for this month, I was more than just thrilled. I’ve made another version of this earlier with oats and whole wheat flour and since I make this quite often I decided to do something different. Since I currently have the hots for the banana-chocolate combo (not very wise if you’re calorie conscious!), I was debating between doing a chocolate filling for the muffins or just sprinkling the batter with some out-of-the-world yummy dark chocolate chips that a friend got me from Singapore. The heat is a killer these days and I didn’t want to spend too much time in the kitchen, also I thought filling the muffins with chocolate would just rob the taste so the latter option won.
I usually incorporate a little bit of yogurt (curd) into the batter when I make banana bread but since I was in the mood to experiment I went with buttermilk this time. The texture was lovely – fluffy and light! Since I used demerara sugar, that combined with the bananas gave the muffins a beautiful warm brown shade. And do I even have to mention how awesome the chocolate chips were in this muffin?
Banana chocolate chip muffins
1 ½ cups of all-purpose flour
¾ cup of demerara sugar (feel free to add more but I like the sweetness that comes from the fruit, so I don’t overdo the sugar)
2 overripe bananas, peeled and mashed
½ tsp of baking powder
¾ tsp of baking soda
100 ml of buttermilk (100ml – 1 tbsp of fresh milk mixed with 1 tbsp of white vinegar kept aside for 10 minutes)
½ cup of vegetable oil
1 tsp of vanilla essence
¼ cup of dark chocolate chips
Sift the all-purpose flour, baking soda and powder into a bowl and keep it aside.
In another bowl, mash the bananas with the back of a spoon and add the oil, sugar and vanilla essence. Mix well until all the sugar has dissolved. Now add the flour mixture to this and fold, following this add the buttermilk to the batter very slowly while stirring gently all the time. Be careful not to overbeat the batter. When you get a smooth, lump-free mixture add the chocolate chips to this and give it one final stir.
Pour the batter into a greased, lined muffin tray and bake for 20-25 minutes in a pre-heated oven or until the muffins are done. Remove from the oven and allow them to cool on a wire rack.
The most difficult part comes now, you’ll have to keep your hands off these beauties while they’re cooling or else you’ll be risking a burnt tongue! Patience, patience people. *big grin*
|Beautiful, brown and gorgeous|
- A friend of mine has tried banana muffins with white chocolate chips and swears by the combo. I wouldn’t ever try it even for I can’t stand the thought of biting into white chocolate. If it’s chocolate, it’s gotta be dark. Enough said. But we’ll save this for another day, okay?
- If you’re not comfortable with the chocolate chips, leave that out and go in for good ol’ walnuts which make an awesome combo with banana. Almonds and raisins also go well with this fruit.
- Add a pinch of cinnamon powder or even a dash of grated nutmeg just to up the flavours, one thing I can guarantee with this: your house will smell incredibly delicious!
I’m sending this off to Guest Quest at Amina’s Creations and Let’s bake cupcakes and muffins at Nayna’s space .
Also, since there’s chocolate in this recipe I’m sending it off to Only cooking with chocolate at Foodelicious