Another item I also love to have in the kitchen at all times is a bunch of bananas. They act as a wonderful complement to our yellow walls and perfect to have on hand for both eating and baking. When they're nice and yellow I love to cut them up and add them to my bowl of cereal. When they're turning brown and looking like they've seen better days, I either toss them in my refrigerator and save them for baking or mash them up and make a quick bread or muffins...as was the case on Sunday.
Sometimes, there is no better combination than bananas and chocolate so I decided run a little experiment and put this flavor combo to work in my classic banana bread recipe. I mashed up the bananas and folded the chocolate chips into the light and fluffy batter. I was a little nervous about the bake time since the bread recipe calls for one hour. I put the muffins in for 12 minutes and they didn't resemble muffins at all. I added six minutes to the timer and went back to check on them. They puffed up a little but still showed signs of struggling. I added another four minutes to the clock...and then another three minutes...and voila! After about 25 minutes of baking, I pulled these deliciously moist muffins out of the oven and enjoyed each and every bite.
Banana and Chocolate Chip Muffins
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cup all-purpose flour
- 1 cup milk chocolate chips
- Preheat over to 350 degrees and grease a muffin tin.
- With a wooden spoon, mix the butter into the smashed bananas in a large mixing bowl.
- Mix in the sugar, egg and vanilla.
- Sprinkle in the baking soda and salt over the mixture and mix in.
- Add the flour and mix until incorporated.
- Fold in the milk chocolate chips.
- Pour mixture into a greased muffin tin, filling cups 3/4 full.
- Bake for approximately 25 minutes.
- Cool in tin for a a few minutes and then remove from tin and cool completely on rack.