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Ingredients
  • 150 g (5 oz) self-raising wholemeal flour
  • 150 g (5 oz) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 125 g (4 oz) golden caster sugar
  • 3 large ripe bananas, mashed
  • 1 egg, beaten
  • 75 ml (3 fl oz) water
  • 75 ml (3 fl oz) vegetable oil
  • 75 g (3 oz) carob or plain dark chocolate, roughly chopped
Directions

Sift the flours, baking powder, bicarbonate of soda and salt into a large bowl, tipping in the wheatgerm left in the sieve. Stir in the sugar. Mix together the bananas, egg, measurement water and oil in a jug. Add to the dry ingredients and stir together using a large metal spoon until just combined. Fold in the carob or chocolate.

Divide the mixture evenly between ramekins or paper muffin cases arranged in a 12-hole muffin tray. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until they are well risen and spring back when pressed. Transfer to a wire rack to cool.

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