Banana and chocolate – who doesn’t like this combination? I’ve loved bananas since I was a kid…banana milkshakes, banana ice cream, banana covered in melted chocolate with whipped cream… But first now, I’ve started discovering how good bananas taste in baked treats.
However, I can’t bake banana breads all the time, so this time I tried to make muffins and to make them that little bit more special (and appealing to my chocolate loving boyfriend), I added chocolate crumb on top.
These muffins are a great breakfast treat, sweet just enough and sooo moist, with a chocolaty crunch as a bonus.
RECIPE: Banana muffins with chocolate crumb
Makes 12 muffins.
- 2 ripe (or even overripe) bananas
- 100 ml vegetable oil
- 3 medium eggs
- 75g light brown sugar
- 2 tbsp creme fraiche (or soured cream)
- 225g plain flour
- 1 tsp baking powder
- 50g walnuts (crushed into chunky pieces)
- 100g caster sugar
- 100g plain flour
- 50g unsalted butter (preferably at room temperature)
- 2 tbsp dark cocoa powder (real cocoa, not an instant chocolate drink)
- Preheat the oven, 180°C and line a muffin tin with muffin cases.
- Mash bananas and mix all liquid ingredients together with bananas.
- Add flour and baking powder, mix until all combined. The dough should be smooth, with no bits of flour and slightly runny.
- At the end add chopped walnuts and stir them in.
- Put all ingredients for the crumb into a mixing bowl and using your hands, combine all ingredients until it starts forming crumbs and no butter pieces are left.
- Transfer the muffin dough into the muffin tin, cover each muffin top with the crumb and bake in the oven for 20-25 mins.
- Try with a skewer if muffins are cooked inside – place the skewer in the middle of one muffin, if it comes out clean, take them out of the oven. If not, bake until the skewer comes out without any dough stuck to it.
- Take out of the oven, leave rest for 5 mins, then transfer to a cooling rack and leave to cool down completely.