Have you ever asked yourself, what's with Banana and Desserts? Bananas, act as a natural sweetener, also giving a very subtle flavour of the fruit and adding depth to your dish. Used by restauranteurs and bakers in with chocolate in forms like breads, crepes & patisserie, because it blends so well. with it. This recipe, one for beginner level bakers - will give you a consistent, simple and sweet output - these bite-sized Muffins! How many Muffins will it make? (Yield) This recipe will yield you batter, enough for 6 normal sized muffins, about 12 mini muffins or 4-5 mini Bundt cakes! You may not buy a new mould, if you have any of the above. However, if you're looking for a new Mini Muffin mould - click on the link below. https://www.amazon.in/Meyer-Bakemaster-Non-Stick-Bakeware-12-Cup/dp/B07HFXFQ81/ref=sr_1_2?dchild=1&keywords=meyer+mini+muffin&qid=1628830412&sr=8-2Few things to keep in mind while baking a Cake:1. Temperature: Use room temperature ingredients, especially the ones you keep in the fridge, like milk, eggs, butter. Room temperature will guarantee better results.2. Don't Over mix: Avoid using a whisk attachment, use a paddle or spatula again. Over mixing your batter can lead to a less fluffy cake. Mix it only till when it's required.3. Avoid Opening the Oven too much: Every time you open the oven to check on your cake, you change the temperature of the oven, which can lead to cracks on the cake.4. Sieve your Dry Ingredients: Try and sieve all your dry ingredients, from flour to coffee powder. It will lead to a cleaner batter and softer cake.Tips for Cupcakes & Muffins1. Use Good Liners: I can't stress on this enough but using good quality non stick liners will go a long way for your cupcakes or muffins, especially when storing them.2. ¾rd. Rule: Fill your liners to only 65-75% of it's capacity. Overfilling and underfilling will not give you the desired shape of your muffin.3. Cooling before Icing: Are you impatient? I am too, but you gotta do what you gotta do! Let your muffin cool down before icing them, or the icing will melt faster than you can eat all. I swear I am not challenging you. This recipe doesn't require icing - as I wanted to keep it overly simple and a fine side to coffee. But if you wish, you can top it up with some chocolate, peanut butter or espresso ganache. What kind of Bananas you need to Use?Try and use, super ripe Bananas. It's completely fine if the peel of the Banana is iodising and is black in colour. These bananas however, will be sweeter. They will also be softer, thus easier to properly mash to make the batter. What Chocolate Chips can I use?You may use any chocolate chips you have at home - be it white, milk or dark. For this one, I used twin chocolate chips, from urban platter. These ones are a blended mix of both white and dark chocolate, giving me flavours from both in my muffins. Attaching the link here. https://www.amazon.in/Urban-Platter-White-Choco-Chips/dp/B01506RKWE/ref=sr_1_5?crid=UXTL77OWO42Q&dchild=1&keywords=twin+chocolate+chips&qid=1628833268&sprefix=twin+chocola%2Caps%2C368&sr=8-5Moving onto the Recipe now
Equipment
- oven
- Spatula
- Cup Measurers
- Stand Mixer (Optional)
- Whisk
Ingredients
- ¾ cup Cake Flour or All Purpose Flour
- ¼ cup Caster Sugar
- 2 tbsp Brown Sugar
- ¼ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ cup Chocolate Chips more or less, is your call
- ¼ cup Vegetable Oil
- 1 large Egg room temperature
- 2 ripe Bananas mashed
- ¼ cup Milk room temperature
Instructions
- Begin by preheating the oven to 180°C and by lining a muffin or a mini muffin tray with liners. If you don't have liners at home, line by spraying or brushing some oil. Alternatively, you can use mini Bundt pans as well.
- Whisk together the dry ingredients (Flour, Baking Powder & Baking Soda) in one bowl and sieve properly.
- In another bowl, or in a stand mixture with a Paddle attachment, beat oil & sugar until pale. Next, add the egg and mix well.
- After which- mix in the mashed bananas. Once, done - begin alternating the milk and dry ingredients.
- Fold the dry ingredients in batches with the wet and the buttermilk in 3 batches, starting and ending with flour. The sequence would flow like this: flour-milk-flour-milk-flour. Mix till when everything is just combined and you don't see any dry flour. Check the sides of the bowl as well and don't over-mix.
- Finally, add in the chocolate chips and combine well. Transfer the batter into prepared cupcake or muffin trays, filling only till 75% or ¾ of the liner to ensure perfect rise and shape of cupcakes.
- Bake for 15-25 minutes! All ovens work differently, so to check insert a cake tester or a toothpick in the center of the cake. If it comes out clean, cupcakes are done.
Closing Note
Great recipe for the beginner level baker in you to get you started with the art of baking. If you're enjoying and craving more such desserts, click on the links below.
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