This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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200g
self-raising flour
1 tsp
mixed spice
½ tsp
salt
2
ripe bananas, approx. 320g with skins on
200g
light brown sugar
100g
vegetable oil
2
large eggs, beaten
1 tsp
vanilla essence
50g
chocolate chips
100g
thick caramel or dulce de leche
12
dried banana chips to decorate
7oz
self-raising flour
1 tsp
mixed spice
½ tsp
salt
2
ripe bananas, approx. 320g with skins on
7oz
light brown sugar
3.5oz
vegetable oil
2
large eggs, beaten
1 tsp
vanilla essence
1.75oz
chocolate chips
3.5oz
thick caramel or dulce de leche
12
dried banana chips to decorate
Utensils
Step 1
Sift the flour, mixed spice and salt into bowl.
Step 2
In a large mixing bowl, peel and mash the bananas until smooth. Mix in sugar, oil, eggs, vanilla essence and whisk together until the oil is incorporated.
Step 3
Slowly add the dry ingredients to bananas and whisk continually to combine, stir in chocolate chips.
Step 4
Without a crisper plate inserted. Place 6 double thickness muffin cases in each drawer, spoon mixture between the muffin cases filling 3/4 full. Select zone 1, select BAKE, set temperature to 160°C, and set time to 15 minutes. Select MATCH. Press the START/STOP button to begin cooking.
Step 5
When zone 1 time reaches 5 minutes, check whether muffins are cooked through. Cooking is complete when a wooden skewer inserted in the centre comes out clean. Remove muffins from drawer and let cool on a wire rack for 5 minutes before serving. Top each muffin with a spoonful of caramel and a banana chip.
In a large mixing bowl, peel and mash the bananas until smooth. Mix in sugar, oil, eggs, vanilla essence and whisk together until the oil is incorporated.
200g
self-raising flour
1 tsp
mixed spice
½ tsp
salt
2
ripe bananas, approx. 320g with skins on
200g
light brown sugar
100g
vegetable oil
2
large eggs, beaten
1 tsp
vanilla essence
50g
chocolate chips
100g
thick caramel or dulce de leche
12
dried banana chips to decorate
7oz
self-raising flour
1 tsp
mixed spice
½ tsp
salt
2
ripe bananas, approx. 320g with skins on
7oz
light brown sugar
3.5oz
vegetable oil
2
large eggs, beaten
1 tsp
vanilla essence
1.75oz
chocolate chips
3.5oz
thick caramel or dulce de leche
12
dried banana chips to decorate
Step 3 of 5
Slowly add the dry ingredients to bananas and whisk continually to combine, stir in chocolate chips.
200g
self-raising flour
1 tsp
mixed spice
½ tsp
salt
2
ripe bananas, approx. 320g with skins on
200g
light brown sugar
100g
vegetable oil
2
large eggs, beaten
1 tsp
vanilla essence
50g
chocolate chips
100g
thick caramel or dulce de leche
12
dried banana chips to decorate
7oz
self-raising flour
1 tsp
mixed spice
½ tsp
salt
2
ripe bananas, approx. 320g with skins on
7oz
light brown sugar
3.5oz
vegetable oil
2
large eggs, beaten
1 tsp
vanilla essence
1.75oz
chocolate chips
3.5oz
thick caramel or dulce de leche
12
dried banana chips to decorate
Step 4 of 5
Without a crisper plate inserted. Place 6 double thickness muffin cases in each drawer, spoon mixture between the muffin cases filling 3/4 full. Select zone 1, select BAKE, set temperature to 160°C, and set time to 15 minutes. Select MATCH. Press the START/STOP button to begin cooking.
200g
self-raising flour
1 tsp
mixed spice
½ tsp
salt
2
ripe bananas, approx. 320g with skins on
200g
light brown sugar
100g
vegetable oil
2
large eggs, beaten
1 tsp
vanilla essence
50g
chocolate chips
100g
thick caramel or dulce de leche
12
dried banana chips to decorate
7oz
self-raising flour
1 tsp
mixed spice
½ tsp
salt
2
ripe bananas, approx. 320g with skins on
7oz
light brown sugar
3.5oz
vegetable oil
2
large eggs, beaten
1 tsp
vanilla essence
1.75oz
chocolate chips
3.5oz
thick caramel or dulce de leche
12
dried banana chips to decorate
Step 5 of 5
When zone 1 time reaches 5 minutes, check whether muffins are cooked through. Cooking is complete when a wooden skewer inserted in the centre comes out clean. Remove muffins from drawer and let cool on a wire rack for 5 minutes before serving. Top each muffin with a spoonful of caramel and a banana chip.
