Other than eating it fresh, with a bowl of oats or banana split style, adding them to cake is great way to break the monotony, if not just to quickly finish it up before the food flies do!
Loved SL’s moist banana cake so I asked her for the recipe.
She’s such a trooper and reverted back almost immediately.
Ingredients
125g unsalted butter
1 tsp baking soda
1/4 tsp salt
200g plain flour
175g caster sugar (can consider just using brown sugar or a combination of both or lower the sugar to 165g if serving to adults)
1 tsp vanilla extract
1 egg, slightly beaten
1 cup mashed bananas (used about 150g without the skin)
120g sour cream (or can substitute with plain yogurt)
85g choc chips, the dark type of course
Method:
- Preheat oven to 170 degrees.
- Shift flour and baking soda together.
- Cream butter and sugar until light and fluffy.
- Add egg slowly into the butter mixture and continue to cream until fluffy.
- Stir in sour cream followed by the bananas.
- Fold in flour in batches and then add in choc chips at the end.
- Spoon mixture into prepared muffin tins.
- Bake for 25-30 min or until skewer inserted in the middle of the muffin comes out clean.
- Leave in hot tin for at least 15 min before removing them and to further cool on wire rack.
Best eaten fresh from the oven – love the slightly crusty top and warm moist centre. Super yummy indeed. Couldn’t stop at one, so glad I baked them muffin size!!
Its great as it is but other variations worth considering are adding some cinnamon, walnuts or even a crumbled topping before baking.
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