Gorgeous Chocolate Banana Muffins

I’ve been very quiet on my blog recently and it’s all because of a huge change I’m going through at this stage of my life.

After about half a year of researching, planning, organising, procrastinating to now everything finally happening… I’ve moved to Bristol!

This move has been to find more of what I’m looking for; a thriving city with easy access to the country and full of talented people who get up and make things happen. But most all, industries that take creativity seriously and with it being imbedded in everyday life. For the fact that this city offers all this and more… I already feel at home.

Of course for me and as it would be for most ‘foodies’, it’s all about the eating good food scene and I’ll be sure to try out some new places, cuisines and much to my pleasant surprise, the huge culture of supper-clubs. These supper-clubs involve people of all levels including home cooks to ex chefs, creating delicious menus and turning different environments into a vibrant one full of food and laughter. I hope to share more of this journey here on my blog but first, please allow me to share something I found very meaningful in my new kitchen today. The very first thing I’ve baked.

Having started work a little later today I had some time to potter about so, what better way to spend that time than to make the new flat smell all warming and sweet inside! So please find a recipe to…

Nigella Lawson’s chocolate and banana muffins: Makes 12

Chocolate and Banana Muffins

  •  3 very ripe or overripe bananas      
  • 125 ml vegetable oil
  • 2 large eggs
  • 100 grams soft light brown sugar
  • 225 grams plain flour
  • 3 tablespoons best-quality cocoa powder (sifted)
  • 1 teaspoon bicarbonate of soda
  1. Preheat the oven to 200°C/400°F/gas mark 6 and line a 12-bun muffin tin with papers. Don’t worry about getting special papers: regular muffin cases will do the job.
  2. Mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar.
  3. Mix the flour, cocoa powder and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.
  4. Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack.