Hey gang. How is everyone? I can imagine very well from what I'm seeing on Twitter and Facebook about this lovely weather. In excitement for up coming job I feel I just might not be able to bake just as much or at least photograph them in the best of daylight.
Also seeing as I am going away for three days I thought I would bake something for husband to have while I am away. Aren't I just a good wife?;)
I'm going to call these Chocolate Chip Banana Crumbles.
David loves my banana muffins/breads but he also really loves when I make peach cobbler.
His favourite part of the cobbler is the crumble top that I make on top of it.
So today I thought why not put the two together and to top it off add some chocolate in their to make it extra special.
Prehead oven 200C
1 cup Spelt Flour
1 cup Buckwheat flour
1/4 Light Brown Muscavado Sugar
1/2 cup Greek Vanilla Yogurt
1/3 cup rape seed oil
1/2 tbsp pure vanilla extract
2 tbsp milk
2 Eggs beaten
1 tbsp baking powder
1 tbsp cinnamon
1 cup dark chocolate chips
Small drizzle of honey
For the crumble
75g cold butter
1 cup flour (any kind will do I used Spelt)
1/4 brown sugar
1/3 cup oats
Mixed the dry ingredients together. In seperate bowl beat the eggs together then add the additional wet ingredients. (Do not add the bananas) Mix together until it gets thick. Add the mixture to the dry ingredients and fold into one another. For the bananas I literally just grab it and mash it in my hands but not to mushy. Then add into the mixed batter. Therefore its not a complete solid but still has bits for that moist textured bits. Lastly add in the chocolate chips.
Place 2/3 full in muffin tray. Place in oven
Crumble: Mix cubes of the cold butter in a bowl with flour and oats to make tiny breadcrumbs. Add in the sugar. I also put about a tablespoon of milk in it. Take out the muffin tray from oven (shouldn't keep in longer than five minutes if you want them to look proper crumbley) Places breadcrumb type mixture on top of each muffin. Place back in oven and bake for 15 minutes. Enjoy :)