~Recipe Credit: Zah’s take on the frugal sisters banana chocolate chip muffins~
- 1 1/2 cups plain flour (sifted)
- 1/3 cup / 80 g melted unsalted butter
- 1 tsp vanilla essence
- 1/4 tsp salt
- 1 tsp bicarbonate soda
- 5 medium bananas
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 1/4 cup Belgian / milk chocolate chips
- Recite Bismillah..
- Pre-heat oven to 170c
- Grease a medium loaf pan (roughly around 21cm x 11cm) or a bundt pan with a generous amount of butter, including the sides. Then sprinkle some self raising flour & shake & tilt the tin around so it is thinly coated with flour. Shake off any excess flour. Set aside.
- Mash 4 bananas, or put them in your stand mixer and let it do the work!
- Then, add your egg, vanilla, salt, bicarbonate soda, white and brown sugars and butter. Mix well.
- Fold in the sifted flour & chocolate chips.
- Pour into greased pan.
- Slice a banana in half & place on top as shown above.
- Bake on 170c for 45-50 mins. After 35 mins, cover the cake with foil so it does not go brown. Do this as quickly as possible so your cake does not sink, try not to remove the cake from the oven. You will know the cake is done when you press the centre & it springs back. Do not rely on a clean toothpick!
- Run a knife all around the sides of the pan, this will help release the cake from the pan.
- Remove the cake from pan by placing a tray on top of the cake. Flip the tin over so that the top of the cake with the tray is now facing down. Pat the back of the tin all around. The cake should release from the bottom. Lift the tin gently.
- Allow to cool, preferably on a cooling rack .