Dr Oetker have kindly sent me a selection of their baking range. I will be testing most of the products in a few weeks with my Little Helpers, but I couldn’t resist baking with the fudge chunks and we all know that fudge goes well with banana. Cooking with banana in cakes also helps to impart a lovely moistness to the cake. My Chocolate Banana Bread is one of Hub’s favourite cakes so I decided to alter this recipe. If you don’t have any super ripe banana, peel and chop the banana then blast in the microwave for 10-20 seconds. This helps to soften and sweeten the banana. As for converting recipes a very rough rule of thumb is that a 2lb loaf recipe will make around 24 fairy cake sized cakes and these smaller cakes will take half the time of the 2lb loaf to cook.
The packaging does say that these fudge pieces maintain their form when baked. While that may work with baking like cookies I didn’t find this happened with these muffins. It did however mean there was delicious chewy parts in the muffin and I certainly won’t complain about that!
Chocolate, Banana & Fudge Muffins
based on Chocolate Banana Bread
60g unsalted butter, melted
50g caster sugar
2 (150g) ripe bananas, mashed
50g fudge chunks
1 tsp vanilla extract
75g plain flour
14g cocoa powder
1 tsp baking powder
¼ tsp bicarbonate of soda
pinch of salt
1) Preheat oven to 170°c then fill a bun tin with fairy cake liners.
2) Mix the melted butter and sugar together until well combined then beat in the egg followed by the mashed bananas. Stir in the fudge pieces and vanilla.
3) Stir in the remaining ingredients then put 1 tablespoon of mixture in each cake liner. Bake for 25 minutes, until cooked.