By far, this has got to be my most popular recipe. The combination of banana and chocolate is just heavenly. Moreover, because it is fruit-based, it is a pretty light eat as compared to the other recipes I have put out so far. Without letting you wait any further, let’s jump in to the actual recipe!
1 cup white sugar
1/2 cup salted butter
2 medium eggs
1 teaspoon vanilla extract
2 tablespoons curd
2 cups flour
2-3 ripe bananas
Chopped up semi-sweet chocolate (according to your preference)
1 teaspoon baking soda
Preheat the oven to 350 degrees F or 175 degrees C.
If your sugar is granulated, make sure to grind it to powdered sugar using a mixer. Mix the sugar with the butter in a medium-sized bowl. The butter has to be at room temperature for it to mix evenly. But if you’re making it in the winter and butter at room temperature is still hard, I’d suggest putting it in the microwave before mixing. Make sure to mix it well so that the paste becomes slightly creamy with a yellowish white colour.
Now, add in your eggs one-by-one. And whisk the mixture well with either a hand mixer or an automated one. You can also add the vanilla essence at this point.
Next thing to add is the curd. I usually use the packaged curd but if you have home-made curd, that works well too! The curd helps to bring the extra moisture in the muffins and makes it exceptionally scrumptious.
In a separate bowl, mix all your dry ingredients i.e. flour and baking soda. Make sure to sift the dry ingredients before mixing to avoid any clumps in the final batter! Add the flour mix to the wet ingredients mixture and beat until well-blended.
Next, take a medium sized bowl for your bananas. First, cut the bananas into small pieces and then usually a spoon you can smash them up to a more liquid consistency. As a matter of fact, this is a great recipe if you want to use up your ripe bananas.
Once that it is done with, we can go to the fun part that is putting in chocolate chunks! I usually buy a block of dark compound chocolate and use it for most of my recipes. It is a little hard to break into small pieces, but it works amazingly well with this recipe! The company I buy from is Morde. You can even add in white chocolate chunks if you want, to make it more chocolatey!
Once you have all the chocolate chunks mixed in the batter, your muffin batter is all done. Take a cupcake tray, line the moulds with muffin paper liners and pour in your batter!
Bake them for 20 minutes or till golden brown. Once cooked, take them out and eat them warm or let them cool down and eat it with some icing on the top.
This recipe has been tested and tried by many of my family members and it’s been a hit every time. In fact, if you want, you can even decrease the amount of sugar in the recipe. Although the texture changes, the taste remains almost similar. This recipe can even be used to bake banana chocolate breads for hi-tea. If you end up using the recipe, do let me know how it goes!