Jump to Recipe or Print Recipe I am back again with another ovenless baked treat that will go down a treat! (Pun intended 😎 ) and this time it’s eggless banana and chocolate chip muffins that I baked in a sufuria. This is still part of my ovenless baking that I hope will encourage those who do not have ovens but would love to enjoy baked goodies once in a while.
I love baked treats that have bananas because they have this unique aroma that is comparable to none. Just last week I was enjoying this eggless moist banana cake, and yes you guessed right – it was also baked in a sufuria. The results were just so amazing, you’d never imagine that it was not baked in a conventional oven.
One thing that I should point out is that I used silicone muffin tins that are able to stand alone, need no support. You could also use the metallic muffin tins as well. You could also go ahead and use a muffin tray if you have a big enough sufuria or pressure cooker to accommodate it. Mine is not and that is why I opt for the silicone muffin cups.
This time around I did something slightly different from what I would normally do. I used an oven thermometer. I had gotten emails and requests from guys asking for the exact temperature that the sufuria baked at. And, since I was curious and also wanted to answer them accurately I used one.
As you can see from the video below, the temperature was at at 200 C immediately after uncovering the sufuria but it rapidly fell to 190 C by the time I had finished placing the muffins in there. And after covering and reducing the flame to medium – low the temperature reduced and maintained at a constant 180 C. All this can be seen from the video below.
Another thing that I think is worth mentioning is the fact that I used a bar of regular milk chocolate. If you prefer, you could use semi sweet chocolate chips, but, since I didn’t have any at hand I went ahead and bought a regular milk chocolate bar. If you end up using semi sweet chocolate chips then I would advice you to increase the amount of sugar. The amount of sugar in my muffins was determined by the type of chocolate, because let’s face it, regular milk chocolates can be very sweet, sometimes cloyingly sweet.
I used my knife to break down the chocolate bar into small pieces and then folded them into the batter. Or, on days that I’m feeling lazy, I just break the chocolate bar along the predetermined break lines, spoon a table spoon of the batter on to the bottom of the muffin tins, place the chocolate pieces on top of the batter and then top everything off with the second table spoon of batter and then proceed to bake. Both methods will bake for the same amount of time, which is 40 minutes on medium – low flame.
There are various ways of spooning the banana muffins and chocolate chip batter into the muffin tins. My most favourite and simplest is an ice cream scoop. My ice cream scoop has a capacity of 1 Tbs, so two scoops normally end up filling the muffins cups up to 2/3 full. This is the ideal level that ensures that as the muffins bake and rise they do not end up spilling out of the tins. You could use a measuring jar with a pouring spout if the batter is loose enough to flow or you could just use a regular spoon (if that’s what you have) to spoon your mixture into the cups. After all, as long as the batter ends up in the muffin cups we are good, right?
Something else that is worth noting is that I used 1/4 cup of whole wheat flour and 3/4 cup of self raising flour. The whole wheat flour gives a very nice texture and softness to the muffins because of its low gluten level. You could also opt to use a full cup of whole wheat flour, or mix the flours in the ratio of 1/2 to 1/2 or just use a full cup of self raising flour. If you do not have self raising flour then you will add 1 teaspoon of baking powder to your flour. I added an extra 1/4 teaspoon of baking powder to the muffins so that I could give them that extra rise.
When it comes to mashing up of the bananas I tend to go with my mood. Sometimes I like them chunky while other times I blitz the whole mixture away in the blender. I normally add all the wet ingredients together and mix well until the sugar dissolves into the bananas. You could use white granulated sugar although brown sugar, apart from adding that wonderful dark colour, is better because it imparts moistness to the muffins.
These eggless banana chocolate chip muffins are moist, soft, fluffy and baked without an oven. They are baked in a sufuria / pressure cooker and have the perfect sweetness from bananas, sugar and the chocolate.
- 1.5 Cups Mashed ripe bananas - this weighs 300g
- 2 Tbs Fermented milk - you can use plain youghurt, fresh milk, water or any plant milk that you prefer (e.g. almond)
- 1/4 Cup Sunflower oil - any unflavoured oil will work very well here
- 1/2 Cup Brown sugar - you can use white granulated sugar
- 1 tsp Vanilla essence
- 3/4 Cup Self rising flour - if not available add 1 tsp baking powder to the all purpose flour
- 1/4 Cup Whole wheat flour
- 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 1/4 tsp each of dry ginger, cinnamon and all spice - you can add or omit as you prefer / have
- Pinch of freshly grated nutmeg - use store bought powder if you do not whole nutmeg spice
- 100 g Regular milk chocolate - you can use 3/4 cup of semi sweet chocolate chips
Add a cup of regular iodized salt to a sufuria or cooker and level it out so that it lays flat.
Place a wire rack or plate on top of the salt followed by a flat sufuria lid that is smooth.
Cover the sufuria with a tight fitting lid to create an oven like effect and place on high heat for 15 minutes.
Alternatively, set oven at 180 C and give it about 10 minutes to come up to temperature.
Add all the wet ingredients into the mixing bowl and whip until all the sugar dissolves into the bananas.
Mix all the dry ingredients and pass them through a sieve to ensure even distribution through out.
Fold the dry ingredients in to the wet ones until just combined.
If using regular milk chocolate use a knife to break it up in to small pieces then add to batter and fold in. If using chocolate chips then just pour in 3/4 cup to batter and fold in.
Divide the batter into ten muffin tins.
Bake them in the sufuria oven for 40 minutes or until a tooth pick inserted in the center comes out clean. If baking in the oven bake for about 30 minutes.
Let the muffins cool for 5 minutes before transferring them on to a wire rack.
You could serve these muffins with masala chai tea or any beverage of your choice. They are a very good breakfast option or packed and enjoyed as a snack.