In less than three weeks I’ll be moving to Switzerland to take part in a student exchange at the University of Lausanne. Besides baking, I am passionate about travel. After enrolling in university, I started looking into travel opportunities, and what better option than to move to Chocolateland? Now that most of the paperwork is out of the way, I’m pouring over travel guides and looking up possible weekend destinations (the fact that I’ll have homework keeps slipping my mind). This will be the second time I move abroad. Previously, I applied for a UK work visa and lived in England. Back then I couldn’t fathom spending all those months without baking, so I purchased some baking equipment and ingredients. This time, I’m not so sure baking fits into the budget. It’s still unclear if my student visa allows me to work on campus, so I’ll have to be resourceful. This is when the banana chocolate muffins recipe comes in handy. All I need to do is sneak a muffin pan into my suitcase and my baking dilemma is solved.
These banana chocolate muffins are my go-to recipe when I want an easy, reliable, and intensely chocolaty baked good. No need for fancy equipment, you can whip up this simple recipe in no time. These muffins consistently turn out great. They are so addictive, you might end up eating them for breakfast, as a snack, and as a dessert. Even I have to admit 300g of chocolate is a ridiculously large amount. You end up with chunks of chocolate and bits of banana muffin instead of the other way around. (I’m not complaining!) I recommend using 200g, or only 100g if you don’t care for that much chocolate. Since these muffins disappear so quickly, I doubled the recipe and placed both muffin tins in the oven at the same time. I baked the muffins for 25 minutes instead of the recommended time, until the tops browned.
Recipe adapted from Baker’s
Yields 12 portions
1/3 cup vegetable oil
1/2 cup granulated sugar
1 cup ripe bananas (about 3 bananas)
300g semi-sweet chocolate, chopped
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1) Preheat the oven to 350F and place 12 liners in a muffin pan.
2) Whisk the oil, sugar, and egg together in a large bowl.
3) Incorporate the bananas.
4) In a separate bowl, mix the flour, baking soda, salt, and cinnamon.
5) Add the flour mixture to the large bowl and mix until just combined.
6) Stir in the chocolate chunks.
7) Pour the batter into the prepared muffin pan.
8) Bake the muffins for 15 to 20 minutes.