Ripe for Baking-Banana Nut Chocolate Chip Muffins

It’s another cool winter day here.  Not as cold as it has been, but none the less it is still winter.  A lot of the snow has melted, but the sky is filling with clouds that are no doubt carrying the snow that is predicted to fall tomorrow.  I don’t know about you, but there is nothing like this kind of weather that has me craving carbohydrates, most especially contained in a package of something tasty and sweet!

The sun peaked through a break in the gathering clouds to shine down on some bananas I had ripening as if sending a message from heaven…must…make….chocolatey good banana muffins!  How could I not heed the heavenly call when so obviously the bananas were perfectly ripe for baking.

My mother in-law shudders whenever she is over and spots ripe bananas such as these on my kitchen counter.  She will only eat a banana if it is slightly green at the top and does not have a blemish of any kind on the skin.  Sadly my husband is a banana from her tree.  Once a banana skin shows signs of browning he will not eat it.  I can eat only so many bananas so needless to say I have come up with many creative ways to serve up the ripe fruit.

Ripe Bananas are not just used for Banana bread.  Four days ago I served Bananas Foster for dessert using three bananas from this bunch.  They weren’t as ripe as the ones pictured above.  The skins were brown but the fruit inside was still firm.  Some butter, sugar and a splash of good dark rum and mother in-law and hubby had no idea of how ripe a banana they were eating…and I might add they didn’t seem to care one whit as they shoveled back the treat served over ice cream.

But now almost a week later, the remaining three bananas are ready for today’s treat, Banana Nut Chocolate Chip Muffins!

This recipe produces a nice cake like muffin that is a snap to make up.  A blender, a bowl, spatula and muffin tin is all the equipment you really need!  If you don’t have a blender, a mixer will work just as well.

Banana Nut Chocolate Chip Muffins

Preheat oven to 400F

Grease the cups of a muffin tin.

In a medium size mixing bowl, stir together the following  ingredients:

1 3/4 cup flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped walnuts, or nut of your choice

1 cup mini or regular size chocolate chips

In a blender add the following ingredients and mix until well blended:

3 very ripe bananas (to make about 1 cup of mashed banana)

1/2 cup sugar

1 egg

1/4 cup milk

1/4 vegetable oil

Add the wet ingredients from the blender to the dry ingredients in the bowl.  Using a spatula stir just until the ingredients until mixed but do not over beat.  Divide the mixture between the 12 muffin cups and then bake in the 400F oven for 20-25 minutes.  Cool on wire rack.

The muffins are baked, and the house is filled with the warm aroma of bananas and chocolate.  The sun is behind the clouds for good now, but after having eaten two muffins I don’t care.  Sometimes you have to make your own sunshine and if it takes a really yummy muffin (or two or three)…so be it!

Good Day and Good Eats!


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Published in: on January 27, 2012 at 4:13 pm  Comments (6)  
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6 CommentsLeave a comment

  1. These look amazing…wish I had one right now! :)

  2. These sound so good, especially with a cup of coffee in the morning! And, the bananas foster you mentioned sounds wonderful too! We are huge banana-lovers in our house (half the time the really ripe ones go into the blender for a smoothie). Thanks for sharing!

  3. They do look amazing! I really don’t like bananas, but I wish I did when I see recipes like this. It is always nice to see a good use for old bananas!

  4. Hmm, must say I also enjoy my bananas “just-ripe” but agree with you about baking with bananas – the riper the better! Superb recipe Cindy. :-) Mandy

  5. These are just lovely muffins! They look so delicious I can’t wait to make them. Thanks!

  6. This looks sooo tempting!! Problem with the bananas here, when they are ripe, the taste somehow alters. Can’t wait to try this recipe!

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