Ingredients
3 medium bananas, very ripe
1 egg
13 cup skim milk
1 cup brown sugar
1 12 cups wholemeal rye flour
1 teaspoon baking soda
12 teaspoon salt
14 cup chocolate chips
2 tablespoons walnuts, chopped
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Preheat oven to 180C. Lightly coat 12 muffin tin with cooking spray. In large bowl, mash bananas with fork. Whisk in egg, milk, brown sugar & chocolate chips, & walnuts. In separate bowl, combine flour, baking soda, and salt. Add flour mixture to banana mixture and combine well. Fold in chocolate chips and walnuts. Spoon equal amounts of batter into 12 muffin cups. Bake (not fan-bake) for 25 minutes or until cooked. Allow to cool slightly in pan, then remove to wire rack.