- 1/2 cup self raising flour
- 30g butter, melted
- 1/4 cup caster sugar
- 1 ripe banana, mashed
- 1/4 cup dark chocolate chips
Preheat oven to 180oC. Line 2 cups of a Texas muffin pan with squares of baking paper.
Sift flour into bowl. Add remaining ingredients and mix until just combined.
Pour the mixture into prepared muffin cups and half fill the empty muffin cups with water to prevent scorching. Bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
- Add 1 tablespoon chopped pecans with the flour
- Replace dark chocolate chips with white chocolate chips
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