Banana Chocolate Chip Muffins

Submitted by Toby Jermain

"My wife has made these a half dozen times since finding the original recipe in a Penzey's spice catalog. I was originally rather dubious about combining bananas and chocolate chips, but these taste great."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 22 muffins

ingredients

• 1⁄2 cup butter, softened
• 1 1⁄4 cups sugar
• 2 eggs
• 1 tablespoon pure vanilla extract
• 1 1⁄2 cups flour (plus up to 1/2 cup additional if batter is real loose)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 3 very ripe bananas, mashed (about 1-1/2 cups)
• 1 cup miniature semisweet chocolate chips
• 2 cups chopped pecans

directions

1. Grease two 12 cup muffin pans and set aside.
2. Preheat the oven to 350 degrees F.
3. Cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla and mashed bananas.
6. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
7. Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended.
8. Spoon the batter into the muffin pans, filling 22-23 holes 3/4 full.
9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean.
10. Allow muffins to cool about 5 minutes, and carefully run a dinner knife around the outside of each muffin to loosen.
11. Allow muffins to cool completely before removing from pans or they will break up.
12. If the bottoms are still damp, set on a wire rack for a few hours before wrapping.
13. These freeze great.

Reviews

[chefboy]

I have been making the Penzeys recipe since it was published in their Spring 2003 catalog. The recipe as they published it calls for only 1 cup of banana (about 2), 1/2 cup chocolate chips and no pecans. Since this recipe calls for more banana I can see why you would need to add more flour. These are fantastic muffins. I have also poured the batter into a loaf pan with great success. One change that I have made to the original recipe is that I substitue half wheat flour.

 

[Rhonda J]

These are yummy and super moist! I made just as stated and did not have to add any extra flour. I liked the addition of a little cinnamon in this recipe as opposed to none in other banana chocolate chip muffins I've made, it was nice for a little change. I left out the pecans as I did not have any, plus my little ones are not quite yet partial to nuts in their baked goods. I only made 12 muffins with this batter and maybe could have stretched it out to get a few more but I don't think I would have gotten near 2 dozen. These do taste great Toby, and I will make again. I hope you like the picture, it was my first try!:)