Overripe bananas, the old and constant dilemma. What to do? The “Best Banana Cake in the World” is captivated, but I wanted something different for a change.
The essence for the muffin really came from cake with a few changes. I wanted to use cocoa powder, banana and chocolate is an exquisite combination. I couldn’t abuse sugar due to the ripeness of the fruit.
I look more like a cupcake than a muffin, something tells me the oven was to blame. In fact, the door was half open. But it baked, okay? The original idea was to be much more rustic, anyway, it was a suggestion for afternoon coffee. As you can see, it is easy and practical.
The taste is very banana-like, it’s impossible not to notice. Maybe you can’t fool kids by saying it’s chocolate. They will feel it, heheheh
Banana and Chocolate Muffin
Makes: 15 units
- 350 g banana nanica (ripe; about 4 medium units)
- 175 g crystal Sugar
- 125 mL vegetable oil (neutral flavor)
- 125 mL unflavored yogurt
- 1 ovo
- 150 g wheat flour
- 50 whole wheat flour
- 35 g cocoa powder (100% cocoa)
- 3 g chemical baking powder (1/2 cup of sweet soup)
- 3 g sodium bicarbonate (1/2 cup of sweet soup)
- 0,5 g refined salt (pinch)
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180ºC, prepare a muffin/cupcake pan with #0 paper liners.
- In a bowl, combine the wheat flour, baking powder, baking soda and cocoa powder. Mix and set aside.
- In a blender, beat the bananas, egg, oil, yogurt and salt. Until very homogeneous, about 5 minutes.
- Add the banana mixture over the dry ingredients and mix well.
- Fill each mold 3/4 full.
- Bake for 30-35 minutes at 180ºC, test with a toothpick.
- Remove from the oven and let cool.
