That lonely banana sitting in the kitchen? It finally found love—in the form of chocolate Kisses. After days of solitude, watching apples pair off and oranges roll in groups, the banana’s patience paid off. A quick chop, a gentle melt, and suddenly it was wrapped in sweet, melted chocolate. The pairing was brief, messy, and oh-so-sweet, leaving only a faint memory of chocolate smudges and banana scent behind.
My Very First Banana Cake
Back in the day, when baking soda looked like aspirin, and the handheld mixer seemed to have been borrowed from a coal-fired engine, I had my first real encounter with baking. I was nine, and my older brother—let’s call him “Big Monkey”—was twelve, fresh from a mandatory home economics class in Taiwan. The magic of banana cake had gripped his soul, and he was dead-set on showing off his “skills.” Our mom was out playing mahjong, so it was just the two of us in the kitchen, where danger lurked in every mismeasured teaspoon.
Big Monkey, self-appointed head chef, set me up as his sous-chef with very specific tasks: “Crush the baking soda pills into powder. Carefully.” Then came the eggs: “Crack one, but don’t even think about getting yolk in the whites. You want to see the fluffy clouds? We are making clouds.”
Then, as he plugged in the ancient mixer and turned to me with deadly seriousness, he said, “You must move the mixer in one direction. Always. The same direction. Never go the opposite way. It’s… unsafe.”
I sat there, wide-eyed, fully convinced that reversing the mixer’s direction would blow the place sky-high. When the cake finally emerged from the oven, I remember it tasted… alright. But honestly? That wasn’t the point. To this day, anytime I make a banana cake, I can still hear his voice in my head: “The same direction…” Like a dark culinary omen, Monkey’s warning lives on.
What You Will Need
- 1 ripe banana (about 100g)
- 1 large egg
- 1/4 cup all-purpose flour (30g)
- 2 tbsp brown sugar (25g)
- 2 tbsp melted butter (28g)
- 4 Kisses chocolates
- Whipped cream
The recipe was simple enough—just a few basic ingredients, nothing flashy. But in this kitchen, even the basics were a battleground. I found myself in a standoff with Stevie, claws out, inching closer across the table with laser focus. Meanwhile, The Chunker had already zoned in on the egg, his eyes round and unblinking, as if it held the secret to the universe. I could almost feel his resolve, a low rumbling meow signaling his hunger-driven strategy. My hands hovered protectively over the egg, my mind calculating the risks of an open-counter scramble. Stevie, with one daring paw extended, pushed just a bit closer, and I steeled myself, bracing for the onslaught. In this culinary standoff, I was outnumbered, outmaneuvered, and running out of time. The egg’s fate hung in the balance.
For The Melting Chocolate Center
Need an easy way to prep for winter hibernation? Melt a few Hershey’s Kisses with a splash of heavy cream in the microwave. Just pop them in a microwave-safe bowl, heat in short intervals, stirring between each one, until the chocolate is glossy and perfectly smooth. You’ll have yourself a luscious, rich ganache in under a minute—ideal for drizzling over desserts, dunking fruit, or maybe just eating by the spoonful. Each velvety bite brings you closer to those extra winter pounds, so go ahead, embrace the season with this quick and sinfully satisfying treat.
For That Cake Body
Start by mixing all the wet ingredients in a large bowl until the batter turns creamy and light in color. This smooth, airy consistency is key—it sets the stage for muffins that are tender, not tough. Now, here’s where the magic happens: gently fold in the dry ingredients. The key word here is gently; overmixing leads to a dense, chewy muffin base. Instead, use a soft hand and fold carefully, almost as if you’re coaxing the ingredients together. This way, you avoid developing too much gluten, which is the true culprit behind a hard, bready muffin texture.
Remember, we’re aiming for muffins with a soft, tender crumb and a perfectly domed top. A gentle folding technique keeps the batter delicate and light, resulting in a muffin top that’s soft and slightly fluffy, not tough or rubbery. The payoff? A muffin with the ideal balance of lightness and structure, perfect for biting into warm from the oven.
Banana Chocolate Muffins
Ingredients
For the Muffin
- 1 ripe banana
- 1 large egg
- 1/4 cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp melted butter
For the Chocolate Center
- 4 Kisses Chocolates
- 3 tbsp whipped cream
Instructions
Prep the Muffin Batter:
- Preheat your oven to 350°F (175°C).
- In a bowl, mash the banana until smooth.
- Add the egg, brown sugar, and melted butter to the banana. Whisk together until well combined.
- Fold in the flour until just mixed; don’t overmix, or the muffins may be dense.
- Grease a muffin tin or line with paper liners. Fill each cup halfway with batter.
Assemble the Lava Muffins:
- Place chocolate Kisses in a microwavable bowl with whipped cream.
- Heat it up at 30 second interval, until all the chocolate has melted.
- In the center of each muffin cup. Drop a dollop of melted chocolate. Cover it with the remaining batter.
Bake:
- Bake for 12–15 minutes, or until the muffins are set and a toothpick inserted near the edge comes out clean (avoid the center since the chocolate will stay melty).
- Let muffins cool slightly, then top with a swirl of whipped cream. Serve warm to enjoy that molten chocolate center!
