I've been staring at the four brown bananas on my counter for the last couple of days, not having enough energy to do anything productive with them until today. This recipe, based off Kathleen Tate's, is fabulous. Moist, dense and tasty, you've got to use Ghiradelli semi sweet chocolate chips to get the full effect. A four star recipe in our house, they freeze beautifully and you can heat them up in the oven for a few minutes to fool your friends into thinking they're freshly baked. No one will be the wiser.
Banana Chocolate Chip Muffins
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. table salt
1/2 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 tps. vanilla
2 large eggs
1 & 1/2 cups smashed bananas (about 4 medium, you can squish them up right inside the peel and then squeeze them out into the mixing bowl...no need to dirty another dish!)
1/2 cup sour cream
1 & 1/2 cups Ghiradelli semi-sweet chocolate chips
About 2 TB. raw sugar for topping the muffins
Preheat the oven to 400 degrees. Prepare about 18 muffin cups, or use the fun medium sized white baking cups from Schweppe's, you don't even need a muffin pan then.
Mix the flour, baking powder, baking soda and salt in a small bowl. Cream the butter and sugars in a mixer until light and fluffy. Add the vanilla and eggs and mix well. Squeeze in the bananas and mix in the sour cream. Fold in the flour mixture, then the chocolate chips.
Spoon the mixture into the muffin cups. Sprinkle them with raw sugar if desired, it gives them a little crunch on top which can be nice. Bake for 15-20 minutes, or until a toothpick comes out clean.
3 comments:
These look wonderful. I too had brown bananas, but I threw mine out and took a few pictures of birds instead. I should probably switch hobbies.
Anita
You are hilarious. Don't switch hobbies, let's trade. I'll make you muffins if I can have some pictures of snow flakes.
Whitney and I made these this morning--they are delicious! We could barely wait 10 minutes after they came out of the oven to dig in. :-) I have always used the standard buttermilk in my banana bread, and I love the interesting flavor of the sour cream instead! I liked the combination of brown and white sugar too.
Whitney especially loved smashing the bananas and putting the "sugar sprinkles" on top. :-)
Post a Comment