Wednesday, 25 June 2014


I love this recipe. This banana cake/muffin recipe actually comes from my mum.  She has been making this since I was young, so you know this has been tried and tested.  Whenever I have too many ripe bananas, I seem to always make a batch of these.

2 1/4 cups plain flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups caster sugar
1/2 cup oil
2 eggs
3 small ripe bananas or 2 large bananas
1/2 cup milk
1 1/2 teaspoon white vinegar
250g dark chocolate chips

Makes 18 large muffins

Preheat oven at 180 degrees.

In a large mixing bowl, crush bananas with the back of a fork.

Add all dry ingredients except choc chips to the bananas.  Then add all the wet ingredient.

Using a wooden spoon, mix the batter by hand only until just combined.  Stir in choc chips.

Line a muffin tray with patty pans.  Fill the patty pans up to approximately the 3/4 mark.  If you want the tradition 'muffin top', then fill a little more than 3/4.

Bake in the oven for about 25 minutes or until golden brown and cooked through, turning the tray halfway through the cooking time.

 Cool slightly on a wire tray and serve warm.


  1. Nice recipe I think art of cooking is not something everyone has the equal grip over. They may also oversee food preparation workers in fast food, cafeteria, or casual dining restaurants, where the menu is fairly standard from day to day.

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  3. I've made these three times and there the best muffin recipe I've ever tried. The first time I followed the recipe to a tee. They we're incredible.