I had a whole bunch of my Sierra Leonean friends over for a food filled weekend to say good bye to one of my best friends B, who is back in Sierra Leone now. She loves chocolate and she loves banana and so I made her some banana chocolate muffins. She thought that these were like chocolate cake and banana bread all wrapped up in one perfect breakfast bite. And they were still deliciously chocolaty moist a few days later thanks to the banana.
Other foodie delights that weekend included:
B’s first ever berry and cherry picking session – we are still eating the raspberry lemon yoghurt we made from this.
The home drinks tasting session run by the lovely crew from the English Spirit Distillery – some of their raspberry liqueur made it into the other chocolate chocolate chip muffins and chocolate chip cookies I baked that weekend.
One fun but failed BBQ attempt as the weather had other ideas – again the raspberry liqueur helped quench our disappointment as we took the party inside. You Tube provided all the 90’s hits that we needed.
A cooking lesson from B for her signature buttery chicken fried rice and her cassava leaves Sierra Leone style.
Ohhh and THAT freshly caught sea bass perfectly grilled with lemon and herbs.
Oh man, it was fun.
Now off to go eat that final banana chocolate muffin that I hid in the freezer………
This was shared at the weekend potluck recipe link up.
Banana Chocolate Muffins
- 3 very ripe bananas
- 2 tsp lemon juice
- 125 ml (1/2 cup) vegetable oil
- 2 large eggs
- 100 g (1/2 cup) soft brown sugar
- 225 g (1 1/2 cups) plain flour
- 4 tbsp dark unsweetened cocoa powder sifted
- 1 tsp ground cinnamon or more to taste
- 1/4 tsp nutmeg
- 1 tsp bicarbonate of soda baking soda
- Preheat the oven to fan assisted 180C / 200C / 400F/ Gas 6.
- Line a muffin tin with 12 muffin cases.
- Mash the banana together with the lemon juice.
- Add the oil to the banana and when combined, mix in the eggs and sugar.
- In another container mix together the flour, cocoa powder, cinnamon, nutmeg and bicarbonate of soda .
- Add the dry ingredients to the liquid mixture and mix until just combined. It is ok to have a lumpy batter.
- Divide the muffin batter into the muffin cases.
- Bake the muffins for between 15- 20 minutes or until the muffins are nicely dark and risen.
You can freeze your left over muffins and just reheat them when you want a quick breakfast or a snack. Feel free to play around with the spices you add in and these are also good with some nuts thrown in. Adapted From Nigella Lawson.