SOFTEN - Leave the butter to soften at room temperature. PRE-HEAT THE OVEN TO 180ËC/160ËC FAN/GAS 4 SIEVE - Sieve the flour, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. MASH - Peel the bananas and mash them to a puree in a separate bowl. LINE - Line a muffin tray with 12 paper muffin cases. BEAT - In another bowl, cream the butter and sugar together until light and fluffy and pale in colour. Add the eggs, one at the time, continuing to beat the mixture. MIX - Add the mashed banana, vanilla extract and the milk. Mix thoroughly. FOLD - Using a metal spoon, fold the flour mix and the chocolate drops into the mixture. BAKE - Fill the paper cases with the muffin mixture. Bake for 25 to 30 minutes until well risen and golden.