These little babies are incredibly moist - nothing worse than a dry muffin! More chocolate than banana, I think you’d be hard-pressed to find someone who didn’t like them 🤷. They don’t contain any eggs, and we used vegan butter and soy milk, meaning they’re also dairy-free and vegan! They’re also naturally nut-free, so great for lunchboxes. A brilliant recipe to add to your rotation 💖
Ellen developed this recipe to celebrate the return of our famous naturally non-stick bar moulds 🎉 We first launched our bar moulds back in 2016, and since then they've consistently proven both their versatility and durability. In summer we use them to freeze layered ice creams, autumn we set our quince and plum paste, winter we get our bake on with muffins and mini loaves (like this recipe!) and spring we're making homemade muesli bars, panna cottas, jellies and so. much. more. Yep, that's right, these babies go from the oven, to the fridge, to the freezer no problem, and then you can simply pop them in the dishwasher to clean up. One product, SO MANY OPTIONS! Like I always say, I am here to make your life easier and more enjoyable, and this product totally does both 😍!
Our bar moulds are naturally non-stick and made from 100% food-grade silicone... NO plastics, BPAs or coatings that can scratch off. I really care about that stuff - for your health and for our environment.
Makes 12
+ vegetarian
+ vegan (option)
+ dairy free (option)
+ egg free
+ soy free (option)
+ nut free (option)
Ingredients
3 very ripe bananas, peeled and halved
120g butter of choice (we used vegan butter)
80g milk of choice (we used soy milk)
½ tsp apple cider vinegar
1 tsp vanilla extract
180g plain flour
3 tbsp cocoa powder
1 ½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
40g white sugar
120g brown sugar
90g chocolate chips (we used dark, dairy-free choc chips)
Method
- Preheat the oven to 180C.
- Place butter in TC bowl, melt for 5 minutes, 60C speed 2.
- Add bananas and milk, blend for 10 seconds, speed 8. Scrape down sides using a silicone spatula.
- Add vinegar, vanilla, flour, cocoa, baking powder, bicarbonate of soda, cinnamon, white sugar and brown sugar, mix for 10 seconds, speed 4. Scrape down sides, add half of the chocolate chips and combine using spatula, incorporating any loose flour.
- Pour mixture evenly into 12 silicone bar moulds, top with remaining chocolate chips (no need to oil or line with our non-stick bar moulds!).
- Bake for 20 -25 minutes or until a skewer inserted comes out clean. Leave to cool for minimum 20 minutes before removing from bar moulds.
Feel free to enjoy them warm, but actually, we think they’re best once they’ve completely cooled! Store in an airtight container in the fridge for up to a week. Enjoy! x
