Step 1

Preheat the oven to 180ºC (160ºC Fan). Line a 12-hole muffin tray with paper liners.

Step 2

In a bowl add the flour, baking powder and salt and whisk together to combine.

Step 3

In a separate bowl add the bananas and use a fork to mash. Pour in the sourdough discard and vanilla and stir until evenly mixed.

Step 4

Place the butter and sugar into a large bowl and using an electric mixer, cream together until light and fluffy, about 5 minutes. Add the eggs one at a time, beating until combined before adding the second.

Step 5

Add the flour mixture and gently fold to combine. Add the banana mixture and mix just until you have an evenly mixed batter. Finally add in about 2/3 of the chocolate and mix briefly to evenly distribute.

Step 6

Divide the mixture evenly between the muffin paper, filling each one almost to the top. Scatter over the remaining chocolate and throw on a few cacoa nibs too if you like, dried banana chips could be nice too.

Step 7

Bake in the preheated oven for about 20-22 minutes or until the muffins spring back to the touch. Remove from the oven and allow to cool in the pan for 10 minutes before carefully transferring the muffins to a wire rack to cool completely.

Step 8

Kept in a sealed container these will keep for a couple days, they also freeze brilliantly