I'm not a huge fan of bananas. The odd starchy, powdery mouthfeel has always thrown me off a bit. However, I've started (somewhat reluctantly) buying bananas lately, ever since I fell for some especially pretty, smallish, just-barely-ripe ones at my local grocery store and brought them home, to my husband's great appreciation. G rarely eats breakfast, so if having bananas on hand makes him eat something in the morning, I'm all for keeping 'em in stock here at Chez B.
Well, last week, I was a little overzealous and bought a few too many bananas, which of course, became more and more yellow, then developed the odd spot here and there, and finally became... Disgustingly overripe. Now, I am my father's daughter, and I hate to see anything - especially food - go to waste, so I came up with the idea that I could mash them up, and use them to sweeten a quickbread of some sort. I'm not a big fan of bananas, but I am fond of chocolate, so - chocolate chip banana it was.
Yesterday, during a burst of housework productivity, I took those yucky, too-soft, too-sweet bananas and turned them into... Some truly yummy muffins. Here's the recipe:
Chocolate Chip Banana Muffins Recipe
- 1¾ C unsifted flour
- ¾ C granulated sugar
- ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 C semi-sweet chocolate chips (I like Ghirardelli’s 60% cacao bittersweet chocolate chips)
- 1 C mashed overripe bananas
- 2 large eggs
- 1/3 C buttermilk
- ½ C vegetable oil
- 1 tsp. pure vanilla extract
Preheat oven to 350. Prepare muffin pan with paper liners.
Sift together flour, sugar, baking powder, baking soda, and salt into large bowl. Stir in chocolate chips.
In a separate bowl, combine mashed bananas, eggs, buttermilk, oil and vanilla. Pour liquid ingredients into flour ingredients and stir until combined.
Divide batter among muffin cups and bake for 20-22 minutes or until deeply golden brown and toothpick inserted into center comes out clean.
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