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

Method

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.