Banana muffins with chocolate spread filling

Ingredients – serves 12

For the chocolate spread:

  • 100 g dark chocolate
  • 90 g butter
  • 200 g sweetened condensed milk

For the banana muffins:

  • 2 ripe bananas
  • 200 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 1 egg
  • 150g sugar
  • 75 g butter
  • chocolate spread


Make the chocolate spread:

  • Break the chocolate in small pieces and put them in a small pan with the butter.
  • Melt the chocolate and butter over a very gentle heat, stir for 5 minutes until glossy.
  • Remove from the heat and whisk in the sweetened condensed milk until the mixture thickens.
  • Pour the chocolate spread in a glass jar and set aside to firm up.

Make the banana muffins:

  • Heat the oven to 180C/160C fan/gas 4.
  • Put paper cases into a 12-hole muffin tin.
  • Put the flour, baking powder, bicarbonate of soda and salt in a bowl and mix to combine.
  • Melt the butter in a pan over a low heat and pour into a second bowl.
  • Mash the bananas and stir with the sugar and egg into the melted butter.
  • Tip into the dry ingredients and mix to combine until smooth.
  • Divide ⅔ of the mixture between the paper cases in the muffin tin.
  • Put a heaped teaspoon of the chocolate spread in each muffin hole, then cover with the remaining batter.
  • Bake for 25 minutes, remove from the oven and leave to cool.

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