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No eggs….take two

2008 September 22
by Reemski

So having made muffins with an entirely inappropriate recipe I thought I’d better try again. I checked out my copy of Mix and Bake, but nothing really caught my attention. So I headed over to Taste and looked up “banana, chocolate” and this is what I found:

Ingredients (serves 16)

  • 150g butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 ripe bananas, peeled, mashed
  • 1 x 200g pkt good-quality dark chocolate, coarsely chopped
  • 300g (2 cups) self-raising flour
  • 60ml (1/4 cup) milk
  • White chocolate curls, to decorate

Chocolate frosting

  • 1 x 200g pkt good-quality dark chocolate, coarsely chopped
  • 125ml (1/2 cup) thickened cream


  1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
  3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
  4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.


Australian Good Taste – April 2006 , Page 98
Recipe by Michelle Southan

Wow, what a difference! I used the No Egg, but the result of this was so much better than I expected. Apart from being fragrantly delightful with the combination of chocolate and banana, they are perfectly fluffy and light! I really don’t think these need any kind of frosting as they’re so rich and oh so tasty!

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3 Responses leave one →
  1. Da Boyfriend permalink
    September 22, 2008

    For me?!?!?!? 🙂

  2. September 22, 2008

    Yes! For you! 😛

  3. Jo + 0.65 permalink
    September 23, 2008

    Hey Reemski,
    My mouth always waters when I read your foodie-adventures around town!

    The Book Kitchen sounds like a definite ‘ space’ to enjoy a good meal and your cupcakes sound scrumptious as well!

    Its lovely to hear a straight up review without the agenda, ego or fear to tell it like it was for you…

    love food too,

    Jo + 0.65

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