Leftover bananas can sneak up on you. It seems like one day they are firm, yellow and delightful and the next day they are dark brown and overripe. Thankfully bananas are very versatile. They are fantastic for baking, making smoothies and drinks and even in savory dishes. I enjoy making banana bread with my overripe bananas and have posted my favorite version here. This time I wanted to make some muffins that were healthy AND delicious with some chocolate thrown in to make it special. I used mini chocolate chips because 1/2 cup goes a long way and feels like there is a lot more than there is! They turned out moist, flavorful and delicious. This recipe makes one batch of 12 muffins. If you get up early, you can throw the ingredients together stick it in the oven and go for a 22 minute run and come back to incredible warm muffins for breakfast. It’ll improve your performance (guaranteed) when you know such deliciousness is waiting for you!
Mix bananas with melted butter, yogurt, egg and milk until well blended
Add dry mixture to liquid mixture and blend until just mixed (do not over mix)
Scoop into muffin pans and bake at 350 for 30 minutes
Let cool and enjoy!
Moist, flavorful and delicious!
Spiced Banana Chocolate Chip Muffins
1 cup all-purpose flour
1/2 cup whole wheat flour (I used Atta, or Indian WW flour)
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
2 large bananas, mashed
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 cup (half a stick) unsalted butter, melted
1 large egg
1/4 cup 1% milk
1/4 cup non fat greek yogurt
1/2 cup mini chocolate chips
Pre-heat oven to 350° F. In a large bowl mix the flours, sugars, baking powder, cinnamon, ginger and salt. In a separate mixing bowl, combine the mashed bananas, baking soda, egg, melted butter, milk and yogurt until well incorporated. Stir the banana mixture into the dry ingredients until just blended (don’t over mix). Stir in the mini chocolate chips. Line a muffin pan with paper liners and using an ice cream scooper fill the muffin cups 3/4 full. Bake the muffins for 30 minutes until golden brown. Transfer the muffins to rack to cool for 15 minutes.
Okay, I’ll admit it. I’m a bit of a snob when it comes to Banana Bread. I hate the “wet”, “goobery” Banana breads, or those that are too dry or have no NUTS. Seriously, why would you even eat Banana Bread without any nuts? Well unless you’re allergic to nuts like my husband Grantley. I usually make one loaf with nuts and one without. It makes me sad to look at the Banana bread without nuts but its better than having my husband gasping for breath while I look for the Epi Pen to inject him with! So, I came up with my own version. The texture is just right, the topping just crunchy enough to make you want to keep eating it. It’s truly delicious if I say so myself. The key is to get the acid from the overripe Bananas balanced with the baking soda and then also adding baking powder for additional leavening.
Ingredients at a glance!
Mix the Bananas with baking soda, this will balance out the pH and make a much better bread, trust me!
Add all the ingredients except for flour and baking powder. Slowly add in flour and baking powder mixture until well incorporated.
Hand stir in the pecans.
Divide batter into two loaf pans or you can use one pan, it will just take a bit longer to cook all the way through. I prefer two pans since I can choose to add the nuts to one pan and leave it off the other one (provided I remembered not to add Pecans to the entire batter earlier!). Sprinkle some brown sugar and pecans over the top of the batter before popping it into the oven.
Take out and cool in pan for about 5 minutes before taking out of the loaf pans and setting the bread on a cooling rack. Freezes really well.
Here’s the recipe:
Banana Nut Bread
3 overripe Bananas
1 tsp baking Soda
1 Cup granulated sugar
1/2 cup buttermilk
1/2 cup (1 stick) butter at room temperature
2 cups flour
1 tsp baking powder
1/2 cup nuts (I prefer Pecans)
Some brown sugar and additional Pecans for sprinkling on the top
Preheat oven to 350 degrees. Add baking powder to flour, mix together and set aside.
In a large mixing bowl mix the Bananas with the baking soda. Add all other ingredients except nuts and flour/baking powder mixture. Mix with an electric mixer at medium speed until well blended. Slowly add in flour until mixed. Hand stir in pecans and pour into one loaf pan sprayed with cooking spray or divide batter into two loaf pans evenly. Sprinkle top with brown sugar and pecans. If using one pan, bake for 60 minutes. If using 2 pans, bake for 45-50 minutes depending on oven or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes before taking out and cooling on a cooling rack.