You see, over-ripe bananas with brownish skin are the best for making banana bread (which, by the way, is more of a cake).
During the holiday, Sis no.2 bought a banana chocolate chip muffin from Starbucks which was thoroughly delicious! And there I was with a bunch of bananas just nice for baking. What was I to do?
To cut the story short, here's the recipe:
Banana Chocolate Chip Muffins
1 3/4 cups (245 grams) all-purpose flour
1/2 cup (100 grams) granulated white sugar
1/4 cup (50 grams) light brown sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces (65 grams) semi-sweet chocolate chips (I used chocolate buttons because when it comes to chocolate, bigger is better!)
2 large eggs, lightly beaten
8 tablespoons (113 grams) unsalted butter, melted and cooled
3 very ripe large bananas (454 grams), mashed (about 1-1/2 cups)
1 teaspoon vanilla extract
Preheat oven to 180 degrees C. Grease a 12 - 1/2 cup muffin pan.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and chocolate. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
With a rubber spatula, lightly fold the wet ingredients into the dry ingredients until just combined and batter is thick and chunky. (Do not over mix the batter).
Spoon the batter into the prepared muffin tins.
Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool for five minutes and then remove muffins from pan.
Makes 12 regular sized muffins.