A fantastic moist version of a banana muffin with NO egg, ideal for those with allergies. A perfect winter dessert served with cream, custard, fruit coulis or all of the above. Wicked!
Ingredients
60g butter
1/2 cup caster sugar
1 cup self-raising flour
1 tsp baking powder
1 cup milk
1 large ripe banana
120g choc bits (or drops)
Preparation
1. Preheat oven to 180C.
2. Cream soft butter and sugar together in a bowl with a wooden spoon until fluffy and lighter in colour.
3. Combine flour and baking powder with a sifter, and carefully fold into butter mixture in batches.
4. Add milk in 2 or 3 batches, very lightly folding in mixture in between.
5. Peel and mash banana completely, and fold into batter.
6. Spoon mixture into individual (buttered) ramekins or muffin pans.
7. Sprinkle choc bits on top of each ramekin.
8. Bake for 20 minutes, or until top is brown and slightly firm.
Tips
The key to making this pudding is by really creaming the butter and making it very fluffy. In the creaming process, you want to incorporate as much air into the mixture.
Only mix ingredients until combined. It is fine to leave some flour not fully incorporated. Over-mixing will cause the glutens in the flour to seize up giving the cake a rubbery texture.
Leave bananas to ripen in a bowl until completely black, then store in freezer for when required. Over ripe bananas have a runny texture when mashed which do not look appealing but is sensational in cakes, muffins and puddings. If you get caught out without a "black" banana, try to pick the blemished bananas that are overripe from your green grocer.
