Waste Not, Want Not

Bananas, you either hate them or love them. Luckily everyone in my home loves them, even Little T has had a taste or two and enjoyed it thoroughly. I buy them almost religiously and you will always find a few yellow bananas in my fruit bowl. Sometimes though, we're just not quick enough to eat them all before they start to go black and then I just can't bring myself to eat them any more. Don't fear though, I will under no circumstances ever throw an over ripe banana away!!!! If there's anything that I love more than eating a fresh, just ripe banana, then it's sinking my teeth into a freshly baked, still slightly warm banana muffin.

Happily, this morning I came to find that this weeks bananas had gone to the wrong side of sweet and I was very pleased with the prospect of baking some muffins! But these aren't just your ordinary, run of the mill muffins, these are choc-chip & banana muffins. Sweet and crunchy on the outside, light and fluffy on the inside speckled with tiny drops of milk chocolate and with the flavour of banana giving you a great big hug, these are just the thing to put a smile on your face.

I'm afraid that I have already eaten most of mine, so don't have any going spare, but that's all the more reason to go and bake your own!

Choc-chip & Banana Muffins:

• 280g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 0.5 tsp salt
• 55g soft light brown sugar
• 55g granulated white sugar
• 3 large, very ripe bananas
• 1 egg, beaten with a fork
• 75ml milk
• 85g butter, melted
• 70g milk choc-chips

Preheat your oven to 200°C and prepare your muffin tin with paper cases.

In a large mixing bowl, sift together the flour, baking powder, baking soda and salt and stir in the choc-chips. 

In another bowl, mash the bananas thoroughly with a fork, you don't want any large chunks. Stir in the sugar, egg, milk and cooled butter. 

Make a well in the centre of the dry ingredients and pour all of the wet ingredients into this. Using a large metal spoon, quickly mix everything together. Don't over-mix it, but just make sure that there are no lumps of dry ingredients left in the batter.

Spoon the mix into your muffin tin, making sure to not over-fill them. 

Bake for about 20-25 minutes, until the tops are browned and spring back when lightly pressed with a finger.