Fancy a little Geek Cake Club baking post to kick off 2018??? You do, good, me too!
If you watch my instastory at all across on insta you may have noticed that I’ve basically been sick since the start of December. I think over the course of the last 5 weeks I’ve had about 4 different bugs, culminating in a doozy of a chest infection last week.
You’re wondering what this has to do with baking, aren’t you? Well because I wasn’t great at all last week I didn’t really have an appetite, so my bananas which I bought went uneaten.
Now, an over ripe banana is a terrible thing to waste, especially when it makes the most delicious banana bread. So I decided on a spur of the moment earlier this week to make a simple bread with my nanas. But while I was standing looking at my ingredients in the kitchen this morphed into banana muffins…… which became banana bread muffins with a raspberry jam center……andddddd finally ended up as Banana Bread muffins which white chocolate chunks and a raspberry jam center.
I basically just grabbed stuff from my larder cupboard and chucked it all in – who says baking has to be a well planned out fine science?!?
The good news is it turned out really really well. The banana bread muffin was moist and dense while remaining light and crumbly. The sweet raspberry jam adds a touch of tart, and every time you discover a large chunk of white chocolate it’s like finding a little creamy nugget of deliciousness.
I don’t make cakey things very often but these are definitely going to become a well loved staple at geek HQ, so I wanted to share the recipe with you. They’re so easy to make and taste fantastic, especially if you eat one (or three) that are still warm from the oven. Give them a try I promise you won’t regret it 🙂
4 Medium Ripe Bananas, Mashed
160g Caster Sugar
1 Egg, beaten
80g Butter, Melted
220g Plain Flour
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
100g White Chocolate, Chopped into small chunks
Seedless Raspberry Jam
Step 1. Preheat oven to 190oC. Melt the butter in a pan over a low heat until just melted, and set aside to cool for a few minutes.
Step 2. Mash the Bananas in a large bowl with a fork. Add sugar and slightly beaten egg to the banana, and lightly mix together, before adding melted butter to the mixture and combine.
Step 3. Add the flour, baking soda, baking powder and salt to the banana mixture, and using a wooden spoon fold together until well combined. Add the chopped white chocolate and mix again until the chocolate is well distributed through the batter.
Step 4. Line a muffin tray with muffin cases, and fill the cases ⅓ full of cake batter. Then add a half teaspoon of raspberry jam into the middle before spooning some more cake batter on top until the muffin cases are ⅔ full.
Step 5. Bake for 20 – 22 minutes, or until the muffins are brown and a baking prong comes out clean. Allow to cool in the muffin tin before enjoying.