1 pack of 1-2-3 Gluten Free Muffin/Quickbread Mix
½ cup (120g) unsalted butter/unsalted margarine, softened
4 very ripe bananas
2 large eggs, room temperature
¼ cup (27g) cocoa powder
4 oz. bittersweet chocolate, melted
1 tsp. pure vanilla extract
Preheat your oven to 350F / 180C (160C Fan)
Spray muffin tins or loaf pan with non-stick spray.
Put butter in bowl of mixer with paddle attachment. Beat well.
Add melted chocolate, eggs, bananas and vanilla. Beat well.
Add one package 1-2-3 Gluten Free Muffin Mix and the cocoa. Mix until fully incorporated.
Scoop batter into muffin tins or loaf pan and spread evenly. If using muffin tins, fill any empty parts of muffin tin with water to promote even baking.
Bake loaf for 50-60 minutes or muffins for 20 minutes, or until toothpick inserted in the centre comes out clean. Baking times may vary with different appliances.
Cool in pan for 5 minutes. Invert onto rack. Cool and serve.
Makes 1 loaf or 15 large muffins.