As luck would have it (and much to my eldest son’s disgust because he had to go to school – ha ha) I got a much needed day off work today due to the bank holiday!
I’m now 17 weeks into my pregnancy and everything seems to be going ok. I could just do with a bit more energy! Unfortunately the job I do means I’m on my feet pretty much all day and I’m starting to find it pretty draining. Which means that when I get home from work every night I have my dinner, get my pj’s on and crawl into bed. I’ve been trying to start Stephen King’s book 11 22 63 for a while now but I can’t seem to keep my eyes open long enough to read! But despite my moans, I really am counting my blessings and crossing my fingers that everything has been going well so far. I’ve even started to feel the little one wriggle about which I love 🙂
Here’s a really great recipe for using up those black bananas. I don’t know about you but as soon as they start to turn black, I have to make something with them right away or just throw them out because the overwhelming smell makes me feel ill.
These don’t take much effort at all – and once you’ve tried them you’ll be glad you didn’t chuck those yuckky overripe bananas out!
Chocolate chip banana muffins
Adapted from Nigella Lawson’s chocolate banana muffins in “Kitchen”
225g self raising flour
25g cocoa powder
3 very ripe bananas, mashed
125ml coconut oil (or vegetable oil)
100g soft light brown sugar
1 tsp vanilla extract
75g chocolate chips of your choice
Preheat the oven to 200C. Line a 12 cup muffin tin lined with papers.
Weigh out the flour and cocoa powder. Stir together and set aside. Mash the bananas in a bowl and add the eggs, coconut oil, sugar and vanilla. Gently fold in the flour and cocoa powder, taking care not to overmix. Fold in the chocolate chips. Spoon the mixture into the cases. Bake for 25 minutes or until risen and springy.