Preheat and prepare: Set your oven to 190°C (170°C fan) and line a 12-hole muffin tin with paper cases. The gentle heat will soon begin to fill your kitchen with warmth.

Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt until well blended. You’ll see the pale, powdery mixture become light and airy.

Mash the bananas: In a separate bowl, mash the bananas with a fork until they form a chunky, almost pudding-like consistency. You want a few small lumps remaining—they’ll melt into the batter and create pockets of moisture. The smell of ripe banana will be wonderfully sweet.

Mix wet ingredients: In a medium bowl, whisk the melted butter, sugar, egg, vanilla, and yogurt together until smooth and glossy. The mixture should look pale yellow and smell rich and buttery.

Combine wet and dry: Pour the wet mixture into the dry ingredients, then add the mashed bananas. Stir gently with a spatula until just combined—stop as soon as you no longer see streaks of flour. The batter will look thick, lumpy, and slightly shaggy; that’s exactly what you want. Overmixing will make the muffins tough.

Fold in the chocolate: Add the chocolate chips and fold them through with just a few swift strokes. You’ll hear a soft rustling sound as the chips are distributed evenly.

Fill the cases: Divide the batter evenly among the 12 paper cases, filling each about three-quarters full. The batter will feel thick and spoonable.

Bake: Place the tin on the middle rack and bake for 20–22 minutes. After 18 minutes, check for doneness: the tops should be domed, golden brown, and spring back when lightly pressed. A skewer inserted into the centre should come out clean or with just a few moist crumbs clinging to it. The smell of warm chocolate and banana will be intoxicating.

Cool properly: Let the muffins rest in the tin for 5 minutes—you’ll hear a faint crackling sound as they cool—then transfer them to a wire rack to cool completely. This step prevents soggy bottoms.