I love banana bread! It's (slightly) healthy and still super delicious when you add chocolate chips. This recipe is fantastic. I was able to freeze a few leftovers and munch on them later for a nice, indulgent snack.
I highly recommend freezing bananas! If you notice your bananas are looking super ripe and you don't know if you can bake them in time, peel them and freeze them! Then you don't have to mash them later.
½ cup butter, slightly melted
1 cup brown sugar, lightly packed
2 large eggs
2 teaspoon vanilla extract
3 ripe bananas, mashed
2¼ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mini semi-sweet chocolate chips, reserve a few for the tops (original recipe calls for 1 cup of chocolate chips, but the muffins taste SO much more moist and delicious with a little more chocolate chips)
1. Mix Batter
Preheat oven to 375. Mix the butter, eggs, brown sugar, and vanilla until smooth.
Add mashed (or thawed, in this case) bananas and mix until well blended.
In a separate bowl, mix together the flour, baking powder, baking soda and salt. Then mix the dry ingredients with the wet ingredients.
Stir in the chocolate chips, leaving a few leftover to put on the tops of the muffins.
2. Scoop onto muffin tray
Place cupcake liners in muffin tray. Use an ice cream scoop to scoop the batter into the liners.
Sprinkle remaining chocolate chips on the tops.
Bake for 25 minutes and let cool for 5 minutes.
*Note: the first time I made these, they dried out after a few days. The second time, I immediately placed all of the muffins in an enclosed container right after they had come out of the oven. Days later, they still tasted very moist and sweet! If you're worried about dry muffins, try to cover them as soon as you can to keep the moisture locked in.
Enjoy! :)
[Original recipe found here]
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