When I had some leftover bananas to clear, I was comtemplating which recipe to use; Pichet Ong's "The Sweet Spot", or SSB.
In the end, I went with my gut... SSB's recipe is always trusty and produces predictable results!
And Boy, I was right!
This muffin uses the rather unusual Rub-in method. This is my first time making a Rub-in muffin! It may look a little messy but the end product is worth getting my fingers dirty! Literally.
The bread (or muffin, as it is more commonly known in Singapore) is soooooo soft and fluffy. It has a nice citrus presence that cut the sweetness of banana. I packed them in a box, and totally forgotten about it until the 5th day... it was still nice and soft :-)
Banana Chocolate Bread
250g self-raising flour
Pinch of salt
1 tsp baking powder
100g fine sugar (original 150g)
100g butter, softened
1 tsp vanilla extract
Finely grated zest of 1 orange
475g whole bananas (about 4 small ones), peeled
75g dark chocolate chips
1. Preheat the oven to 170oC. Lightly butter and line the loaf tin with parchment paper.
2. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
3. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips.
4. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin.
5. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.
· I halved the recipe and got 8 cupcakes.
· I baked in muffin pan, took 20min in oven only.