Banana-Chocolate Marbled Muffins

October 20, 2009 at 2:41 am Leave a comment

I know I’ve already done the banana-chocolate muffin thing, but even though my last recipe tasted good it wasn’t muffin-y enough for me, so I’ve done some research on the internet about the properties and uses of baking soda and have made a new, deliciously moist recipe.  And I decided to marble it because that always looks impressive (I think.)

To being honest (and because you’ll find this out anyway when you check out the pics below) I was a bit lazy when making these (plus I had a three year old ‘helping’ so I couldn’t get too complicated) so I did not make many normal-sized muffin.  I made one massive cake-muffin.  Still delicious, we’re eating it by the slice, but you may have to adjust the cook time.  Maybe, I don’t know.  It’s done when it looks done and passes the toothpick/knife test.

Banana-Chocolate Marbled Muffins


  • Batter:
  • 125g/1 stick: butter
  • 200g / about one and a quarter 6oz tubs: banana yogurt
  • 2 eggs
  • 150g/ a little over half a cup: white sugar
  • 100g/a little under half a cup: brown sugar
  • tsp vanilla
  • tsp baking powder
  • less than half a tsp baking soda
  • 250g/2 cups: flour
  • Marbling:
  • 2 bananas
  • 2 tsp cocoa powder
  • 2 tsp sugar
  • 2 tsp banana yogurt


  1. Pre-heat oven 170’C/350’F ish and grease or paper muffin pans
  2. In a large bowl, mix the batter in the order listed
  3. In a smaller bowl, mash the bananas and stir in other ingredients
  4. Layer batter with marbling mixture in pans.  Run a knife through it for marbling effect  (Heres a video on how to. Skip to the 4:30 minute mark for the part on marbling.)
  5. I baked my massive muffin-cake for 40 minutes and let it cool in the pan for 10 minutes.  Your mileage may vary.  I’d start with 30 minutes and poke the muffins every 5 minutes after to see how they are (thats what I did.)



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Cook & Hook

A fun, feminist blog for the Suzy Homemaker in some of us.


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