I always make Banana & Chocolate chip Muffins when I want to use up ripe bananas, but this time I tried to think of something different. I’m a big fan of the recipes by Felicity Cloake on the Guardian (her lemon tart and sticky toffee pudding recipes in particular!) and have yet to find one that hasn’t worked, and the recipes by Tasty always look so, well, tasty!!
This recipe is a hybrid of both, ie. I made it up by adapting a mixture of both recipes. It’s chocolatey, sweet and a teeny bit salty, whilst being really moist with the characteristic crunchy brownie top. Not one for the healthy eating recipe book, but everything in moderation…right?
Ingredients 180g dark chocolate 2 large eggs 2 ripe bananas, mash before using 75g plain flour 1 cup golden caster sugar 1/2 tsp baking powder 140g unsalted butter (room temp) 50g cocoa powder 75g dark chocolate chips 2 big scoops of smooth peanut butter
1. Preheat oven to 180deg and line a baking tray (both recipes recommend a 9×9″ pan). 2. Melt dark chocolate in a bowl over a saucepan of boiling water. 3. Cream together the sugar and butter in a large bowl. 4. Beat in eggs one at a time, then the cocoa powder. 5. Fold in the melted chocolate until smooth and glossy. 6. Fold in the baking powder, plain flour, mashed bananas and chocolate chips. 7. Pour batter into prepared tin. 8. Using a spoon, dot blobs of peanut butter around the top of the batter and then use a knife to mix it around a bit. 9. Bake for 25-30 mins. 10. Leave to cool for at least an hour before cutting into squares.