One of the (several) cookbooks I received for my birthday/Christmas was something I never would have chosen for myself – Fruit by Hugh Fearnley-Whittingstall.
Despite my hesitations (not even sure why) we have made at least 3 recipes from the book already, with great results. Most are simple (we aren’t talking Ottolenghi here) but with out-of-the-ordinary flavour ideas.
We had more bananas turning very ripe in the fruit bowl, and we thought we’d try something new. As usual, I changed a few ingredients to suit what we had at home, and loved the results.
The original recipe (can’t find online, but similar to this one) makes a large loaf, but we wanted some smaller cakes that could be taken to work or shared with C – as you can see, he was delighted
Banana, cardamom & chocolate muffins
makes approximately 18 small cakes
100ml coconut oil, melted to liquid (or sunflower oil)
3/4 teaspoon ground cardamom
150g light brown sugar
2 medium eggs
3 medium bananas, mashed
75g plain yoghurt
200g wholemeal flour
1 tsp bicarbonate of soda
1 tsp baking powder
100g dark chocolate, chopped
Preheat oven to 180degC
In a large bowl or mixer, beat the coconut oil and sugar, then add the eggs.
In a separate bowl, combine the mashed bananas, yoghurt and cardamom. Add this to the coconut/sugar/egg bowl and thoroughly combine.
Sift the flour, baking powder and bicarbonate of soda into the bowl and gently stir to combine.
Stir through the chopped chocolate.
Fill muffin/cupcake cases 2/3 of the way and bake for approximately 20-25 minutes, until cakes are springy and an inserted skewer comes out clean.