This recipe is a great way to use sweet and overripe bananas.

Ingredients: (Makes 15)

• 55 g/2 oz unsalted butter
• 175 g/6 oz caster sugar
• 1 egg
• 2 bananas, mashed
• 280 g/10 oz self-raising flour
• 2 teaspoons baking powder
• 200 g/7 oz chopped walnuts
• 85 g/3 oz plain chocolate chips
• 120 ml/4 fl oz buttermilk

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Line a muffin tin with 15 paper baking cases.

Beat the butter and sugar in a medium bowl until smooth. Beat in the egg and banana.

In a separate bowl combine the flour, baking powder, walnuts and chocolate chips and stir well. Beat the nutty mixture into the creamed mixture and stir in the buttermilk. Divide the batter between the cases and bake for 20 minutes until risen and a skewer inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool.

Store in an airtight container for up to 4 days.