The plan was to have pasta for dinner tonight. But, when I got home from work I saw three overripe, sad bananas and of course, I couldn't throw them away; and so I made chocolate banana muffins...You guessed it, from Nigella Kitchen.
Start by mashing the bananas in a bowl and then add some oil, eggs and light brown sugar. In a separate bowl, mix in the flour, cocoa powder and bicarb. Mix the dry mixture to the banana mixture, gently. I think muffin batter should be gently stirred until all the dry ingredients are moistened. The batter will be lumpy, yes; but lumpy batter makes better muffins. Spoon the batter into the cases and bake in preheated oven.
Chocolate banana muffins and red wine. Who says muffins are only for breakfast?!
The Park Pop Up Restaurant, Centennial Park
19 hours ago