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Banana Chocolate Swirl Muffins

Banana Chocolate Swirl Muffins

I came up with the idea of these muffins when I wanted to bake something as a little “Thank you” gift for a friend of ours who is helping us with choosing and buying a car. Of course the idea of banana chocolate swirls is not new, but I didn’t really follow any recipe except for using my Chocolate Marmalade Candy Muffin recipe as a reference for making chocolate batter. I generously complemented the banana batter with vanilla in order to enhance the contrast between the moist, sweet banana swirls and the dark, rich and dense chocolate swirls. The batter was very quick and easy to make, although of course adding mashed banana and melting the margarine involves some extra bowls. I haven’t actually tried to just cream margarine instead of melting it - I suppose the batter would be  plastic enough with creamed margarine, so if you don’t want to wash an extra saucepan, try using creamed margarine at room temperature.

I was very content with the result and was happy to give these muffins away as a gift. I also gave a couple of them to my parents and left two for me and Stano to sample. I am trying to follow a healthier diet these days - five months of breastfeeding are making themselves felt and my skin and hair are starting to suffer (although I’m still getting off lightly I believe!).  One of my latest hits is an easy salad made with arugula, baby spinach, canned cannellini beans, walnuts, and blue cheese (yes, blue cheese again!). I’ve also bought a pack of organic wheat, so soon I’ll be able to jazz up my salads with wheat sprouts.

Banana Chocolate Swirl Muffin

 

Ingredients
1 3/4 cups all-purpose flour
2/3 cup sugar
70g margarine, melted
2 eggs
1 banana, mashed
3 tbsp unsweetened cocoa powder
1/2 cup milk
1/2 tsp baking soda
1 tsp baking powder
2 tsp vanilla sugar
1/4 tsp salt
Pinch of ground nutmeg
1/3 tsp ground cinnamon

 

Preheat oven to 180C/350F.

Mix flour, sugar, baking soda, baking powder, and salt. Divide the mix in two and pour into separate bowls.

Add cocoa powder, nutmeg, and cinnamon to one bowl and vanilla sugar to another.

Add approximately 40g margarine (roughly more than a half) to the first bowl and 30g to the other bowl.

Mix and lightly beat  milk and eggs with a fork and divide equally between two bowls.

Add mashed banana to the second bowl.

Stir batter in both bowls with a fork until dry ingredients are moistened. You now should have a bowl of chocolate batter with spices and a bowl of banana batter with vanilla.

Spoon two kinds of batter into muffin liners, alternating spoonfuls of chocolate and banana batter. Make swirls on top of each muffin.

Bake for 25 minutes or until a toothpick inserted into centre comes out clean.

Banana Chocolate Swirl Muffins ready for baking

banana Chocolate Muffin Batter

Banana Chocolate Muffins

Banana Chocolate Swirl Muffins

White Tulips

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Category: Beyond Eastern Europe, Pastry

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8 Responses

  1. Yum! I love your idea of putting vanilla in to enhance the contrast of the flavors. I’ve never thought about it before. Usually, when I make any type of baked good(or even ice cream!), I’ll put in vanilla extract anyway. (After all, what doesn’t taste good with vanilla added in?)

    And for the margarine, you could always microwave it to eliminate the saucepan! I found out a interesting way to melt small amounts of butter today. I will be posting it on my blog in the near future!

    • Alina says:

      Ooh Amanda so nice to meet you :)) Yes I love to add vanilla almost to anything sweet too. I’ve even tried adding it to a lemon sorbet, which totally spoiled it. I’ve been trying to be more cautious about vanilla ever since :D
      You see, I don’t have a microwave oven because… well we’ve lived in an apartment with a microwave oven and we only used it for making popcorn. I’ve read your post about melting butter on a toaster oven! Great tip! We have an electric stovetop so I often use it for melting butter or heating baby food after I’ve switched off the heat!

    • Sabin says:

      Hi Ladies!!Can’t wait to try this repice at the B&B! The Banana repice I usually use is really good too. Give er a try:1/2 cup Butter1 cup White Sugar2 Eggs1 tsp. Vanilla1 1/2 cups Flour1 tsp. Baking Soda1/2 tsp. Salt1/2 cup Sour Cream2 med. BananasTop with 1/2 cup Chopped WalnutsBake at 375 for 20-25 minutes.Bon Appe9tit!

  2. [...] es an: SuR- Stapel ungekochter Rezepte Habe noch eine Banane hier rumgammeln, daher werden nach diese Muffins ausprobiert Zitieren + [...]

  3. [...] rausgekommen, weil ich das eine Bein nicht anheben konnte Wenn du Bananen verwerten willst: Diese Muffins hier sind sehr, sehr fein Auf seine eigene Art zu denken ist nicht selbsts

  4. Linda says:

    This calls for 70g on margarine …I used butter and double the batch but something wasn’t right.. What is 70 g I think 5tbsp is that right ….Can you double the batch.
    Thank you

  5. Trena Wedd says:

    The microwave oven with a lot of trials from the beginning came up with one that outstands beyond expectations. The creation of the microwave propped up without intent. Incidental in its start, it had soared its way to global popularity because of a series of iterative regressions, discarding previous trials in production stages; bridging towards the latest usage-input, durability, and design.’..-.

    See ya soon <http://www.caramoan.ph/index.php/

    • Hope you’re doing Ok, Rosa! ER sounds scary!!I am in love with pkpiumn everything, just might have to give these a try. They look delish!! And so beautifully photographed

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