When I lived with three amazing roommates in college, one of my most vivid memories was all the baking we did (ok, they did and I ate). In particular, Annaliese’s banana bread muffins have remained a favorite of mine. Over the last few years I have perfected my own recipe of these bite sized (and tummy forgiving) snacks, that I want to share with you today. Enjoy!
Ingredients:
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1 cup (half a 12-oz bag) of chocolate chips
Preheat the oven to 350°F. Chop the bananas into inch thick slices, and mash them using a wooden spoon, potato masher or firm whisk. Mix in the butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Evenly distribute the baking soda and salt over the mixture and mix in. Slowly mix in the flour. Finally, mix in the chocolate chips. Lightly coat your muffin pan with butter or vegetable oil spray. Fill the cups completely with the mix, and bake for 20 minutes on the middle rack. If the muffins are golden brown, they are ready! If not, continue to check on them in 5 minute intervals. Once done let them sit for at least 5 minutes before eating.
Taken from sylvie77 photobucket.
* If using a 4×8 loaf pan, cook for 1 hour. I have also used a round cake pan which works well – cook for 25 minutes and continually check until golden brown and you can stick a toothpick in without any mixture sticking to it. *
~Maria
November 5th, 2009 → 10:00 am @ Maria
0