A never-ending stream of overripe bananas that make their way to my freezer each week, from leftovers of the large claw of yellow green fruit I buy regularly that doesn’t make it to our lunch boxes.
I love bananas, and I always have some on my kitchen counter, but I always overbuy them, so I’m left with some dark specimens to bake with. Once in a while isn’t a problem, but when you end up with overripe fruit each week, your freezer soon looks like a banana graveyard, with the brown fruit stashed everywhere there is a wedge of free space.
I love banana bread, and make it often. Though when I need something not only quick to make, but quick to bake, I turn to muffins. This recipe is very easy, and I adapted it to add some cocoa powder. I recently got a large container of it at Costco, not quite realizing how much I had actually purchased, and am now trying to find clever ways of using cocoa powder in my recipes on a regular basis.
You can use any kind of baking chips in this recipe – semisweet, white, even peanut butter ones! You can, of course, skip the cocoa powder, but it adds a nice chocolatey touch to the muffins, and complements the butterscotch chips rather nicely!
The recipe comes via Nigella Lawson’s Nigella Express cookbook – a manual I turn to often on weeknights, when I want something tasty and I’m in a rush.
Adapted from Nigella Lawson's Nigella Express recipe for Banana Butterscotch muffins, I added cocoa powder to the recipe, and it turned out great. If you wish to omit the cocoa powder, increase the flour to 1 2/3 cups.
Feel free to use any kind of baking chip in this recipe. This was a winner with the whole family.
- 3 very ripe bananas
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 3 tbsp cocoa powder
- 1/2 cup superfine sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup butterscotch morsels (or chocolate)
- Preheat the oven to 400°F and line a 12-bun muffin tin with muffin papers.
- Mash the bananas and set aside for a moment.
- Pour the oil into a jug and beat in the eggs.
- Sift the flour, cocoa powder, sugar, baking soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
- Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula - and bake in the oven for 20 minutes. Check them after 18 minutes if you have a hot oven.