Friday, 17 June 2016

Chocolate and Banana Muffins (Inspired by Nigella Lawson)

Do you have over-ripe bananas lying around in your kitchen? You forgot about them and now they seem to be of no use! You feel terrible about it and your parents make you feel worse. Well, there is a way they will be happy that you forgot!

Well I had a similar situation and hence went to Nigella Lawson for advice! Lol.
She has some amazing recipes which use ripe bananas. Well I picked up one, for making muffins. Don't you think muffins are the most convenient way to make and eat cake?

My mom and I tweaked the recipe here and there, according to what we had available at home. The next 20 minutes of impatient waiting was rewarded with utterly simple and delicious cups of loveliness!

(Makes 12 huge muffins)


3 very ripe or over-ripe bananas
125g cream/ malai
2 large eggs
150g granulated sugar
3 eggs
225g flour/ maida
3 tbsp good quality cocoa powder
1.5 tsp baking powder
1 tsp of baking soda
2-3 tbsp of milk (if needed)

Special Equipment:

12-cup muffin tin


  1. Preheat the oven to 200°C and line a 12-cup muffin tin with cupcake liners. Don’t worry about getting special papers; you can grease the insides and dust your muffin cups with flour, so that no part of the surface remains uncovered. Keep aside. 
  2. Mash the bananas by hand or with an electric whisk. 
  3. As you beat, add the cream followed by the eggs and sugar. 

    You may even use oil instead of cream, However cream is a healthier substitute. The muffins made with oil will, of course, be smoother. 
  4. Now mix the flour, cocoa powder, baking powder and baking soda together and sift it well twice, to incorporate the dry ingredients into an even mixture. 

  5. Now add this mixture to banana mix (2-3 table spoons at a time) and keep beating gently. I recommend an '8' like motion.  
  6. If you feel the mixture is very thick, add milk to it (one spoon at a time) and adjust it to get a just-pouring consistency. Hit the pan on the slab so that the batter settles down. This ensure even baking.
  7.  Scoop out the mixture and pour it into individual cases, filling each with just half to give it some place to rise.
  8. Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking. Do the skewer test.  Remove from the oven once its done. Allow it to cool slightly in their tin for 5 minutes before removing to a wire rack. (More waiting!!!)
  9. Now comes the fun part! You can eat them in different ways: 

    • While they are piping hot in their original goodness (Dad's way)
    • Cut into half with a knife, spread some Nutella, inside, even outside if you wish. You have your very own muffin/cupcake with chocolate hazelnut icing. (My way)
    • Drizzle some cool Hershey's syrup over your warm muffins and eat with an ice-cream of your choice. (Mom's favorite)