I buy bananas. I buy them, and then I don't eat them fast enough. There is only so much banana bread one girl can eat though. I had 2 bananas sitting in my freezer for a month, and finally I got sick of opening the door and seeing their disgusting brown, mottled skins.
Banana bread is good, but banana bread with chocolate is even better. And, who can deny the fact that mini muffins are just darn good (and easily poppable into the mouth)?
This is a basic banana bread recipe (but my favorite) with a little tweaking because of the extra cocoa powder and muffin size.
Double Chocolate Banana Mini Muffins
Adapted from rachelray.com
Yield: About a pan and a half.
Ingredients:
1/4 cup vegetable oil
1 1/4 cup flour
1/4 cup unsweetened cocoa powder (like Hersheys, or the store brand)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
2-3 bananas, mashed
1 cup chocolate chips (I suspect that peanut butter chips would be tasty too!)
Directions:
Pre-heat oven to 350 deg. F.
Grease and flour your mini-muffin baking tin.
Whisk together flour, cocoa powder, sugar, baking soda and salt. In a separate bowl, mix together beaten eggs, bananas, and oil. Pour the wet mixture into the dry ingredients and stir it up! Stir in chocolate chips, but be careful not to overmix the batter (it should be fully wet, but stop immediately once you don't see dry bits anymore). Spoon batter into muffin tin about 2/3 of the way up the side.
Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for about 5 minutes, shake the pan a bit, and then carefully take muffins out and allow to finish cooling on a wire rack.
Serve warm with a generous dollop of peanut butter, or plain with some milky tea!
