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Preheat the oven to 200c regular bake. Grease a 12-hole muffin pan and dust with flour. Shake out excess.
Add the milk and lemon juice to a non-metallic bowl or mug and leave to sit for a few minutes until needed – it will go thick and curdle.
Place the butter and brown sugar in a small saucepan over a medium-low heat until only just melted (or, microwave in a glass or ceramic bowl for 90 seconds on high). Remove from the heat.
Sift the flour, baking powder, baking soda and salt into a mixing bowl and stir to combine.
Add the eggs to another mixing bowl and beat until smooth. Add the melted butter and sugar, sour milk mixture and vanilla, and whisk to combine evenly.
Make a well in the flour mixture and pour in the wet mixture. Stir gently with a whisk from the centre in a circular motion until it all comes together to form a batter – it won’t go completely smooth, so don’t over-mix it. Fold through the banana and chopped chocolate.
Fill the muffin tins to the top (you may need to cook the muffins in two batches).
Bake in the oven for 20-25 minutes until risen and golden. Cool for 15 minutes in the tin before trying to get them out.