INGREDIENTS
- 3 large, very ripe bananas or 4 small bananas (lightly mashed)
- 3/4 cup light brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/2 cup sour cream (or plain yogurt)
- 2 large eggs, beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- crushed nuts, optional
HOW TO MAKE IT
- Preheat oven to 350˚F/180˚C. Grease a popover tin or line with baking paper cups and set aside.
- In a large bowl combine mashed bananas, sugar, vegetable oil, sour cream, and eggs. Mix by hand just until ingredients are combined (don’t overmix).
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt. Mix well. Add to the banana mixture, and mix until just combined (don’t overmix, it’s okay if you see a few lumps).
- Spoon the batter ¾ full into the muffin cups.
- Bake for 25 minutes or until the tops are brown and the middle is set- when a toothpick is inserted in the middle and comes out clean.
- Using a paring knife, cut a cylinder shape out of the middle of each muffin. Add a scoop of ice cream into the centre of the hole (so it melts into the middle of the muffin). Top with melted chocolate and enjoy right away. If using crushed nuts add the nuts when the chocolate hasn’t set.