What to do with them, I ponder. Banana Bread! But wait, I want to give some to my friends and family.. so what is the best way to divvy up the bread? Muffin form, I think. I decided to adjust my banana bread recipe into a banana and chocolate chip muffin recipe.
Result: Both regular sized and mini (I love these tiny bite size of goodness) muffins, recipe below.
Banana Chocolate Muffins:
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed over riped bananas
3/4 cup semi sweet chocolate chips
Preheat oven to 375 degrees. Lightly grease two mini muffin trays
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Fold banana mixture into flour mixture. Add chocolate chips and stir to moisten. Pour batter into muffin tray, filling each muffin mold about 1/2 full.
Bake in oven for 18-20 minutes or until muffin tops are golden and toothpick inserted into center of the muffin comes out clean. Transfer muffins to rack and cool, and ENJOY!