• 2 ripe bananas
• 100g caster sugar
• 100g soft butter
• 2 eggs
• 1 tsp vanilla
• 175g self-raising flour
• 25g cocoa powder
• ½ tsp baking powder
• 100g chocolate chips

1. Preheat the oven to 180°C (fan) and line a 12-hole cupcake tin with paper cases.
2. Mash the bananas in a bowl. Whisk in the sugar, melted butter, eggs, and vanilla.
3. Add the flour, cocoa, and baking powder, and gently fold them in until combined.
4. Fold in most of the chocolate pieces. Divide the mixture between the cases and scatter the remaining chocolate over the top.
5. Bake for 20–25 minutes, until risen and springy to the touch.

Rysait Michelle Evans-Fecci

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