May 18, 2008

banana chocolate muffins with banana fudge glaze - definitely not for the faint-hearted!

I make no apologies for yet another post about chocolate (I feel there may be a theme developing here!) after all, chocolate is possibly one of my favourite things (what, you hadn't guessed!) and always seems to work wonderfully well in any context; this recipe being no exception......and these muffins have got banana in them, so that makes them healthy, right?
Adding the banana to these chocolate muffins was the result of needing to use up some sad looking bananas that were sat in the corner of my kitchen slowly turning a deeper and deeper shade of black! When they were cooked they looked a little bare, so I made up a fudge sauce and threw in some more chopped bananas (well there were quite a few to use up!) and voila, there you have it.....soft, chewy chocolate/banana muffin, drizzled with buttery banana fudge mmmmmm!....

Banana Chocolate Muffins with Banana Fudge Glaze
(Recipe) Cabbage Roses & Cupcakes
225mls single cream
50g cornflour
100g dark soft brown sugar
3 tbsp cocoa

75g butter
125g dark chocolate
75mls sunflower oil
2 tsp vanilla extract
2 eggs
125g golden caster sugar
125g plain flour
2 and a half tsps baking powder
1 large banana chopped

Fudge Glaze
50mls double cream
175g soft brown sugar
50g butter
1 chopped banana

Put the cream, cocoa, brown sugar, and cornflour into a saucepan and whisk together over a medium heat until boiled and very thick and smooth. Take off the heat and beat in the butter and broken up chocolate until melted and combined into a thick, glossy batter. Next, add the oil, vanilla, one of the eggs and mix this in. Finally add the caster sugar and the remaining egg and beat again until smooth.

Then, sift the flour and baking powder into the chocolate mixture, add the banana and beat through until combined.

Pour the batter into muffin cases or tins and bake for 25-30 mins at 180C/ 350F / Gas 4.

To make the glaze, melt the butter and sugar together in a small pan until the sugar has melted. Add in the cream and boil for 2-3 minutes stirring all the time. Take off the heat and add in the chopped banana. Stir and leave to cool until it has thickened enough to drizzle over the muffins and cover them.

These are best eaten on the day that they're made, but they also make a delicious, and very tempting dessert eaten warm with ice-cream and extra banana fudge sauce!


Grace said...

thank heavens i'm not faint-hearted, because i want some these and i want 'em now! :)

LyB said...

Chocolate and bananas is just such a great combo and that glaze, oh wow, I want one too!

nicisme said...

Don't apologise for another chocolate post, especially when it's these scrummy muffins you've made! That fudge sauce is a winner.

Antonia said...

I'm far from faint-hearted and would happily wolf these down. What a delicious-sounding combination. That fudgy, banana-ey icing literally has me drooling!

Eva the Greek said...

Hi there from Greece! I just stumbled upon your blog, fell in love with it and immediately made these muffins. My, they're absolutely the best banana/choc muffins I ever made... Of course, as always the case with aspiring wanna-be-chefs like me, I cut down the sugar by 1/3, used bitter Valhrona and .. oh my God (there goes my diet, ha) Thanks!!! Eva