I love banana! And these make the ideal treat for supper for the school lunches. They freeze well so double the recipe and try and leave some for the freezer! Store in an airtight container once cooled.
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with 12 paper liners.
Combine mashed banana, oil, milk, egg, and vanilla extract in a medium bowl. Sift flour and cocoa powder into a large bowl. Add sugar, baking powder, and salt into the flour mixture; mix to combine. Add wet ingredients to dry ingredients, mixing until just combined. Batter should be wet enough to scoop into muffin liners; add a little extra milk if your mixture is too dry.
Stir chocolate chips into batter. Scoop batter into muffin liners.
Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes.
Per Serving: 266 calories; protein 3.9g; carbohydrates 40.4g; fat 11.1g; cholesterol 16mg; sodium 229.8mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.