Chocolate and Rum Roast Banana Muffins

Testing Bakeware – Chocolate and Rum Roast Banana Muffins:

My excuse, which I’m sticking to, is that I was sent a new and rather smart muffin tin from George Wilkinson to review.  So of course I needed to make muffins.  And, since the point was to test whether or not the bakeware was genuinely non-stick, I needed to make ultra sticky muffins.  None of those healthy, virtuous muffins where you add in seeds and grains and think you can eat them for breakfast…these needed to be sugary and gooey to check whether the bakeware worked or not….

I’ve tried using that rubbery silicone bakeware and actually been a little disappointed, so I really did want to put my new tin through its paces!

chocolate banana rum muffin

I searched around for a recipe that sounded suitably lush and found one that almost met my requirement in Eric Lanlard’s Home Bake.  But, it didn’t include chocolate.

My version of his Roasted Banana Muffins included some divine Rococo cocoa powder and a few chocolate chips.  And of course the ‘optional’ dark rum!

They were so good…and as you can see came out of the pan absolutely perfectly.  I was impressed!

Chocolate Banana Rum Muffins

Serves 12
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Milk
Meal type Dessert, Snack
Misc Pre-preparable, Serve Cold, Serve Hot
From book Based on a recipe from Home Bake by Eric Lanlard


  • 2 Medium Eggs
  • 125ml Milk
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Vanilla essence
  • 2 teaspoons Baking powder
  • 2 Large Bananas (slightly over ripe if possible)
  • 2 tablespoons Dark Rum
  • 50g Soft Brown sugar
  • 160g Self Raising Flour
  • 30g Unsweetened cocoa powder
  • 90g Castor Sugar
  • 110g Butter


  • handful Chocolate chips


Step 1 Peel the bananas and place on a large sheet of foil, sprinkle with the brown sugar, rum, cinnamon and vanilla essence
Step 2 Draw up the foil to make a package and bake in an oven at 160c for 15 minutes
Step 3 Remove from the oven and allow to cool
Step 4 Mix together all the remaining dry ingredients in a large bowl.
Step 5 Melt the butter (I do this in the microwave on short bursts of 20 seconds) and allow to cool. Preheat the oven to 180c
Step 6 Mix together the egg, milk and butter and whisk well
Step 7 Mash up the banana and liquid and then stir into the egg mixture
Step 8 Make a well in the centre of the dry ingredients and gradually add in the liquids
Step 9 Mix gently with a fork so you have a kind of gooey paste. I found that it was important to pull in the mixture from the bottom of the bowl carefully, but you also need to be gentle and not overmix. A lumpy paste is what you want! Stir through the chocolate chips if you are using them
Step 10 Spoon into pre greased or lined muffin tins and bake for 20 minutes at 180c
Step 11 Allow the muffins to cool for 5 minutes before you turn them out

I don’t bake a great deal, but things like muffins work well for a single person household because you can pop them in the freezer.  And, if you really want a little bit of self indulgence, just take one out and defrost in the microwave then warm through for a few seconds and serve with a dollop of greek yoghurt.  These have around 200 calories per muffin, but as a quick dessert, that’s really not too appalling, although obviously NOT something to do for a 5-2 diet fasting day!

george wilkinson muffin tin


I am actually quite suprised that I didn’t even have one casualty.  I slopped mixture around a bit (not intentionally) and fully expected to loose a few muffins in the making.  But, here they are, all perfectly risen and all out of the pan despite no muffin cases!

chocolate banana rum muffins

Quite by chance, February’s one ingredient challenge turns out to be bananas, so I am sending this to  Nazima at Franglais Kitchen and Laura at  How to Cook Good Food as my entry for this month’s challenge.  If you have a great banana recipe, do pop over and link up too


banana one ingredient

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  1. Pamela Morse says

    I am knocking these off soon. Bananas foster is one of my favorites, so this will make me very happy. I may make it vegan..cut the eggs and use coconut oil to continue the tropical flavor theme. Great one, Fiona..thanks.

  2. Jenny Rogers says

    These sound great – I am definitely going to try as I haven’t had much success with muffins in the past.

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