1. Ingredients

Remember, you need 3 medium really ripe bananas for this recipe (see tip 3). If you don’t have brown sugar, you can substitute it for white sugar. The eggs need to be at room temperature, so place it in on the counter for a few hours before baking. You also use dark chocolate chips instead for a less sweet, more bitter flavour profile. 

2. Equipment

You need a muffin tin that is lined with muffin paper or sprayed with oil. You can also make your own muffin liners (see tip 5). Other than this, you need a large mixing bowl, a medium sized and large sized bowl, a sieve, a spatula and a cooling rack. 

3. Ripening bananas quickly

To recreate the same intense banana taste in the muffins, you need bananas that are very ripe. To help them ripen quickly, you can put them in a brown bag and store it in a warm place until they are ready to use. Alternatively, you can poke some holes into your banana, skin on, and then microwave them 30 seconds at a time until they get soft. Make sure you let them cool to room temperature before using them.

4. Making homemade liners

5. Check your baking soda

Once opened, baking soda has a shelf life of around a year. You can check its freshness by adding around 1/4 teaspoon to 2 teaspoons of vinegar. If it starts to fizzle, the baking soda is still good to use.