Great for breakfast or teatime! The cakes can be made up to a day ahead. They freeze well cooked for up to 3 months.
1. Preheat oven to 180C / 160C fan / gas 4.
2. Line a 12 hole muffin tin with paper cases.
3. Put the butter, eggs, caster sugar, flour, baking powder, milk & bananas into a bowl & beat together until combined & smooth.
4. Mix in the chocolate chips.
5. Spoon into the paper cases and bake for about 25 minutes until well risen, golden brown and shrinking away from the cases.
6. Remove the cases from the tin & set aside to cool.
7. Drizzle over the melted chocolate in a zigzag pattern using a small piping bag or teaspoon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 258 | ||
Calories from Fat: 94 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 306.7mg | 11 % | |
Potassium 159.9mg | 4 % | |
Total Carbohydrate 38.8g | 11 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 37.2g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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