Almond Orange Cake with Poached Pears
A moist almond and orange cake topped with tender poached pears and flaked almonds—perfect for sharing over tea.
Banana Chocolate Chip Muffins
These banana chocolate chip muffins are quick to make and a brilliant use for ripe bananas.
They bake up soft and fluffy with melty chocolate in every bite, perfect for breakfast or an afternoon snack.
Method
15m22m37m
- Heat the oven to 190°C (170°C fan) and line a 12-hole muffin tin with paper cases.
- Whisk flour, baking powder, bicarbonate of soda and sea salt in a bowl.
- In a second bowl whisk melted butter and brown sugar, then beat in the eggs.
- Mix in mashed banana, milk and vanilla extract.
- Fold the dry ingredients into the wet mixture until just combined.
- Fold in most of the chocolate chips, reserving a little for topping.
- Divide the batter between the muffin cases and scatter over the remaining chocolate chips.
- Bake for 20–24 minutes until risen and a skewer comes out clean from the centre.
- Cool in the tin for 5 minutes, then transfer to a rack to cool fully.
Ingredients
- 3 Ripe Bananas medium, mashed
- 0.5 tsp Bicarbonate Of Soda
- 140g Dark Chocolate Chips
- 100g Unsalted butter melted
- 0.25 tsp Sea Salt
- 100ml Milk
- 275g Plain Flour
- 2 tsp Baking powder
- 2 Eggs large
- 120g Light brown sugar
- 1 tsp Vanilla extract
Notes
Use very ripe bananas for the best sweetness and texture.
Do not overmix the batter or the muffins can turn dense.
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