Banana bread is all well and good. But sometimes, old recipes can be tweaked and transformed into something else entirely! This closely follows the banana bread recipe I also have on the site, but uses less sugar, which allows the banana and chocolate to naturally sweeten the deal. These were a HUGE hit at the last workplace party, and popular during this year’s Easter family get-together. To quote my coworker, “These are f#&$ing amazing!”
Bake time: ~25-35min, depending on oven
Bake temp: 325F
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened @ room temp
2 large eggs
3 ripe large bananas
1 tblsp milk
1 tsp cinnamon
1/2 tsp nutmeg
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1.) Preheat oven and line a muffin tin with paper cups.
2.) Cream sugar and butter together til light. Add eggs one at a time, mixing well after each addition. Scrape down sides if necessary.
3.) In a separate bowl, mash up your bananas with a fork. Mix in the milk and cinnamon.
4.) In yet another bowl, combine your dry ingredients– flour, salt, baking powder, and baking soda.
5.) Add the banana mixture to the butter mixture and mix well. Then add the flour mixture to the banana/butter mixture, stirring gently until all of the flour disappears and is incorporated with everything else. Do NOT overwork the batter.
6.) Add chocolate chips and stir thoroughly, careful again to not overwork batter.
7.) Fill the muffin cups about 1/2 or 3/4 full, then place in preheated oven.
8.) Muffins will have slightly golden brown tops and a toothpick inserted into the center should come out clean when done. Allow to cool in the pan for 1-2 min before removing them to a wire rack to complete cooling.
Mommy Jenkins!! 