I’ll bet you all get tired of hearing about how frequently I find over-ripe blackened bananas in my kitchen, but unfortunately it’s a common occurrence. Surely I can’t be the only person who experiences this on a fortnightly basis, so what do you all do with your over-ripe bananas?
One of the best ways I find inspiration for my blog is by looking at what ingredients need used up in my kitchen and developing a recipe around them, so when I was given a pack of leftover marzipan by my mother-in-law recently I figured it might be nice to use up in some baking. In the bookshop that I work in we sell a book called The Flavour Thesaurus, a fantastic book which tells you what flavours work well with others. Sadly I don’t own a copy of this book, but I’m quite good at imagining what flavours marry well, so when I thought of banana and marzipan together, in my mind the natural ingredient to add to the mix to complete the triad was chocolate. Thankfully, as these muffins demonstrated, I can trust my instincts!
This recipe for chocolate banana marzipan muffins is a winner in my book because as the marzipan cooks it melts through the chocolate banana muffins to create little pockets of sweetness that infuse the surrounding cake with the delicate flavour of almond. As a result, you’ve got a deliciously moist muffin that’s the perfect blend of cocoa and banana flavoured cake base with the added surprise of almond marzipan chunks throughout it. That’s pretty damn tasty in my book.
50g ground almonds
175g gluten-free flour (I use Dove’s Farm G/F Plain Flour)
100g dark brown sugar
1 tsp xanthan gum
1 tsp ground cinnamon
3 tbsp cocoa
1/2 tsp salt
1 tsp baking powder
120g marzipan (rolled into small balls)
3 over-ripe bananas (mine weighed 330g in total)
125ml sunflower oil
2 large eggs
1 tsp vanilla extract
Preheat your oven to 200C/180C Fan/400F/Gas mark 6.
Measure your bananas, oil, eggs and vanilla extract into a mixing bowl.
In a separate bowl measure all of your dry ingredients.
Break the marzipan up into small pieces and add them to the dry ingredients, mixing them through so they become coated.
Add the wet mixture into the dry and mix thoroughly.
Divide the mixture between the muffin cases and bake for 25 to 30 mins or until a skewer poked into the middle comes out clean.
Leave to cool.