Banana Chocolate Chip Bread baked in an oven toaster

My toddler year old son, also a picky eater who loves chocolate, prefers this one.

As my conventional oven is spoilt, I used an oven toaster instead, and baked these in muffin cups.

1/2 block of butter (or 1/2 cup of corn oil)

1 3/4 cups plain flour

1/2 cup oats

1/2 cup instant oats

1 cup raw sugar (or white sugar, but raw is better)

3 eggs

2 large ripe bananas

1/2 cup chocolate chips

1 teaspoon sodium bi carbonate

1/4 teaspoon salt

2 teaspoons vanilla essence

	Sieve the flour, salt and sodium bicarbonate (baking soda)
	Stir in the oats.

	Mix the corn oil and sugar in a mixer. (Or you could cream it by stirring vigorously with a wooden spoon)
	Add the vanilla essence while mixing
	Add the eggs one at a time, mixing until each egg is fully incorporated into the batter
	Mash the bananas and add them a tablespoon at a time to the mixture.

	Now add the flour mixture to the batter, 1 spoonful at a time. Mixing it in.
	Add in the chocolate chips

	Oil each muffin cup. (My toaster can take 6 muffin cups at a time)
	Line each muffin cup with a paper cup
	Spoon 1 tablespoon of the dough into each muffin cup.
	Put the cups on the tray for the toaster.
	Cover with aluminium foil shiny side down. (This would prevent the bread from burning.
	Let it cook in the toaster for 20 minutes. My timer has a maximum of 15 minutes, so I set it for 15 minutes first, then another 5 minutes more.
	Test if the muffin breads are cooked. Insert a toothpick into a muffin bread and if it comes out clean or with crumbs, it is cooked.
	Serve warm.

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