A firm Favourite in our house. A fantastic way of using up Bananas that have gone a little too ripe and as a result get over looked in the fruit bowl for something a little less brown! The mix can be used to make 12 Muffins or a cake, the choice is yours. This lovely moist cake/muffins keeps for a good few days in an air tight container without drying out.
- 175g/6oz Butter
- 225g/8oz Soft Brown Sugar
- 275g/10oz Ripe Bananas (before peeling)
- 1tsp Vanilla Extract
- 275g/10oz Self-Raising Flour
- 1tsp Bicarbonate of Soda
- 3 eggs, beaten
- 100g/4oz Milk Chocolate Chips
- Porridge Oats( optional )
First pre-heat your oven to 180 c/ 350 f/ Gas 4 and grease and line a cake tin or place cases in your muffin tray. Gently heat the butter and sugar in a pan until all the sugar is dissolved. Remove from the heat and set aside for 5 minutes. Whilst the butter/sugar mix is cooling, mash the bananas together with the Vanilla. In a large bowl or mixer sift the flour and Bicarb, then add in the bananas, eggs and butter/ sugar mix and stir until well combined. Fold in the Chocolate chips and spoon the mix into your cake tin or muffin cases. At this point you can sprinkle some porridge oats over the top or you cake/ muffins. If your making the cake, bake for 40-50 minutes or until a skewer comes out clean when inserted into the centre of the cake. If muffins were the order of the day, bake for around 20-25 minutes.
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