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Prep 10 mins
Cook 25 mins
I found this recipe on vegcooking.com and modified it. They are so moist and delish! I add 1 cup of raisins, can also use nuts or chocolate chips.
- Mix melted margarine, sugar and bananas together.
- Sift flour, baking soda and salt (if using) together.
- Add to banana mixture.
- Mix until well blended.
- Add cocoa, continue to mix.
- If mixture seems dry (due to whole wheat flour), add some of the water.
- Mix in additives. My favorite is raisins!
- Bake at 350°F for 25 minutes or until toothpick comes out clean.
- OAMC: let cool and freeze.
Simple & Quick. Rose very nicely for eggless quickbread & was moist & lightly sweet. Didn't taste chocolate-y despite tripling the cocoa, but had delicious banana taste, which is what I was going for anyway ;) My husband said they weren't muffins, they tasted like a bread, but my boys *loved* them- we had a bunch of ripe bananas and made these two mornings in a row. I'll be trying this again soon with mini chocolate chips instead of cocoa powder- just waiting for the bananas to ripen :) Thanks for sharing!
We don't have any special diet needs in our house, we just didn't have any eggs or milk left and I wanted some muffins. These were really good and yummy. I would make again. Easy too.
I made a Gluten free version. My subs were as follows: 1/3 oil instead of margarine 2 c of Bob's Red Mill Flour instead of regular 4 bananas instead of 3 (mine were small) 3TBSP cocoa I added: 3tsp of Guar gum (for gluten free flour) Dark Chocolate chips I modified: I used mini muffin tins rather than traditional; baking time was reduced to 15 mins. My oven isn't very accurate, so I suspect my temp was 335-345. These were cake-like and surprisingly delicious (GF sometimes not so tasty). Thanks for the springboard!