A little indulgence is called for this week, I certainly like a cake with my coffee and two of my favourite ingredients are chocolate and bananas. The problem with bananas is they can soon begin to turn so this is a good way to use them up.
It’s always worth having a few recipes in your little book that are good for using up ingredients when you have bought too much of something. We tend to throw away a lot of food these days as most of us only shop once a week and end up buying things we don’t use. If you can manage to make the time its better to shop each day that way you tend to know what you fancy and therefore you enjoy it more and waste less. 
When making this recipe you are better buying the American style muffin trays and cases as you will end up with amore moist muffin tan if you use fair cake size trays and cases
 
Banana & Chocolate Chip Muffins

 
Makes 7-8 large muffins.

Ingredients

100g plain flour
40g cornmeal
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
90g unrefined (golden) Fair-trade sugar
40g melted butter
1 egg, beaten
2 ripe Fair-trade bananas, well mashed
80ml buttermilk
50g Fair-trade milk chocolate, chopped into small chunks

Method

Preheat oven to 200°C/400°F/gas mark 6. Sieve flour, cornmeal, baking powder and bicarbonate of soda together into a large bowl. Stir in sugar. In a separate bowl, mix together the butter, egg, bananas and buttermilk. Add wet ingredients to dry and mix gently (do not over-mix). Fold in the chocolate chips. Fill a muffin tin (ideally lined with muffin cases) to just under the rim. Bake for about 30 minutes until golden-brown and firm to the touch. Allow to cool in the tin.