Banana Chocolate Chip Muffins
Some people have cravings.
“Oh cheesecake sounds sooooo good!” or “What I wouldn’t give for some BBQ ribs!”
Not me. No, sir! I have weeks-sometimes months-when I can’t get enough of a certain food. Quite some time ago it was banana bread. I wanted a straight forward recipe that didn’t have any kind of twist or interesting flavor combo that I had never tried before. Now don’t misunderstand! I like to have…you know…versions of the classics as well. I have a dark chocolate walnut banana bread that is out of this world. And another recipe that I make where the bananas are sauteed in brown sugar and rum before being mixed into the batter. Fantastic! But when you have a half dozen (at least!) recipes that are all just plain ‘ol banana bread, you start to wonder which one is the best one.
After making this version, I stopped looking. One day I may branch out and again experiment with some basic recipes, but for several years, this has been my trusty stand by. I almost always bake it as muffins or mini-muffins so that I can freeze them for snacking later. They are sweet and moist and perfect. And while I tend to be more critical of my cooking and baking than anyone else, I haven’t heard any complaints from the peanut gallery. They also are usually at the top of my list when I am making food to tuck into the freezer of family and friends with a new baby.
In a large bowl combine:
1/4 c canola oil
3 medium bananas, mashed
1 c sugar
1 tsp vanilla
1 1/2 c flour (I use 1 c all purpose and 1/2 c white whole wheat, but do whatever you like)
1 tsp baking soda
1/2 tsp salt
Mix just until combined, leaving a few lumps. Gently stir in 1/2 c mini chocolate chips. Spray the muffin cups or line with paper liners. Fill muffin tins 2/3 full and bake at 350 for 15-20 minutes or until golden brown and a toothpick in the center comes out with only a few moist crumbs attached. Baking times vary based on how ripe your bananas are.