This banana-choc muffin is lovely. It combines the sweetness of ripe mashed bananas with cocoa powder
Chocolate Banana Cake is a snap to put together. Fifteen minutes is about all you need. It is more like a quick bread in that you do not use a mixer, just two bowls. One for the dry ingredients and one for the wet ingredients. The two are then mixed together and you are done.
The fat is in liquid form, which gives the cake a wonderful moist texture and tender crumb that keeps the cake soft even when refrigerated. As far as the type of oil to use in this cake, I like to use canola, but safflower, vegetable, or corn oils are also good.
I used soya milk instead of the normal milk and instead of frosting the muffin I just dust the muffin top with cocoa powder, it great you can have a blend of sweetness in the muffin and bitterness of cocoa powder. Great muffin that chocolate lover would definitely love!!!!
Banana Chocolate Cupcakes:
1 cup (200 grams) granulated white sugar/ 1 cawan gula halus
1 cup (130 grams) all-purpose flour . 1 cawan tepung
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed). 1/3 cawan serbuk cocoa
3/4 teaspoons baking powder / 3/4 sdt baking powder
3/4 teaspoon baking soda / 3/4 sdt baking soda
1/4 teaspoon salt /1/4 sdt garam
1 large egg / 1biji telur besar
1/2 cup mashed ripe bananas (about 1 medium sized banana) / 1/2 cawan pisang lecek
1/2 cup (120 ml) warm water / 1/2 cawan air suam
1/4 cup (60 ml) soya milk / 1/4 cawan air soya tawar
1/4 cup (60 ml) canola, corn, or vegetable oil / 1/4 cawan minyak sayur
3/4 teaspoon pure vanilla extract / 3/4 sdt vanilla