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These muffins are perfect for using up overripe bananas, and they are firm enough to pack into lunchboxes.
WORDS & PHOTOGRAPHY JANE SMITH
BANANA AND CHOCOLATE MUFFINS
Best served on the day of baking.
Makes 12
1/2 cup (125ml) neutral-tasting oil, such as grapeseed oil
1 cup (220g) caster sugar
3 ripe bananas (about 300g),mashed
2 eggs, lightly beaten
1 teaspoon vanilla essence
175g dark chocolate chips
2 cups (300g) plain flour
2 teaspoons baking powder
1. Preheat the oven to 180°C. Line a 12-hole muffin tin with paper muffin cases. Set aside.
2. Put the oil, sugar, banana, egg, vanilla and chocolate chips in a large mixing bowl. Stir to combine.
3. Sift in the flour and baking powder and stir gently to combine. Do not overmix.
4. Divide the mixture between muffin cases and bake for 25-30 minutes until a skewer inserted into the centre of a muffin comes out clean.
5. Allow to cool for 5 minutes in the tin, then transfer muffins to a wire rack to cool completely.
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The Shady Baker chats to Graziher’s Life on the Land podcast about her life on a sheep station east of Broken Hill and her love of cooking for her family.
These days, she’s a pillar of the community. But decades ago, Amanda Ferrari had no connection to the country — just a hankering for the land and an urgent sense of belonging.
The family went from drought to floods in just three days.
Start now and you’ll have this simple butter cake in the oven in 15 minutes — we promise! It’s an adapted recipe from Sophie Hansen’s treasure of a cookbook, In Good Company.
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