Chocolate Chip Banana Muffins

For 2 servings

• ripe bananas, mashed2
• brown sugar80 g
• large egg1
• butter, melted60 g
• plain flour150 g
• baking powder1 tsp
• bicarbonate of soda1/2 tsp
• pinch of salt
• chocolate chips60 g

1. 1

   Use bananas that are properly ripe, well speckled with brown spots or even mostly brown, under-ripe bananas won't mash smoothly and lack the natural sweetness this recipe relies on.

2. 2

   In a large bowl, mash the bananas with a fork until mostly smooth with just a few small lumps remaining, then mix in the brown sugar until well combined.

3. 3

   Beat in the egg, then the melted butter, make sure the butter isn't too hot when you add it or it can start to cook the egg, letting it cool for a couple of minutes after melting is enough.

4. 4

   In a separate bowl, mix the flour, baking powder, bicarbonate of soda and salt, breaking up any lumps.

5. 5

   Fold the dry ingredients into the wet mixture using a spatula, folding gently and stopping the moment no dry flour is visible, this is the single most important step for good muffins, overmixing develops the gluten and results in dense, tough muffins rather than light, tender ones, a few small lumps in the batter are completely fine and expected.

6. 6

   Fold in the chocolate chips with just a couple of gentle turns.

7. 7

   Divide the batter evenly between the muffin cases using a spoon, filling each about three quarters full, this leaves room for them to rise without overflowing.

8. 8

   Bake for 18 to 20 minutes, checking at 18 minutes by inserting a skewer into the centre of the largest muffin, it should come out clean or with just a few moist crumbs clinging to it, not wet batter, if it needs longer, check again every couple of minutes.

9. 9

   Leave to cool in the tin for 5 minutes, this lets them firm up slightly and makes them much less likely to break apart, before transferring to a wire rack to finish cooling.