Peanut butter, chocolate and bananas are three of my favourite things and when you put them all together in any combination they're great. Apparently Elvis didn’t mind that mix either. This recipe is an attempt at a healthyish cupcake/muffin and depending on how indulgent you are at breakfast time it could be a delicious start to any day. The muffin recipe is based on Felicity Cloake's 'Perfect Banana Bread' initially but quickly deviates.
If you make 24 cupcakes I've worked out that they will have approximately 143 calories each and 7.1g fat.
350g ripe bananas (peeled weight)
160g self raising flour
20g cocoa powder
1/2 tsp salt
160g sugar (ideally light, soft brown, but I only had caster sugar this time)
2 eggs, beaten
4 tbsp vegetable oil
approx. 150g peanut butter
- Makes approx 24 cupcakes or 12 muffins.
- Preheat the oven to 170C and place muffin or cupcake liners in your tray.
- Put the peeled bananas into a bowl and mash until smooth.
- Put the sugar, eggs and oil in a large bowl and use an electric mixer to whisk them until pale and slightly increased in volume. Fold in the bananas and the dry ingredients until thoroughly mixed together.
- Spoon into your muffin/cupcake cases until 1/3 full then place 1tsp of peanut butter on top of the mix. Then you will need to add more of the banana cake mixture so that each case is 2/3 full.
- Bake for about 20 minutes until a skewer inserted into the middle comes out clean. Try and be patient and leave the cupcakes in the tray for a few minutes before turning out on to a rack to cool completely.