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Prep 15 mins
Cook 15 mins
This is my husband's favorite way for me to use over-ripe bananas! It comes from my Great American Recipes cookbook. My complaint is that they forgot to put salt in the recipe! It took me a few tries before I figured out the right amount needed.
- 2 cups flour
- 1⁄3 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 3⁄4 teaspoon salt
- 2⁄3 cup semi-sweet chocolate chips
- 2⁄3 cup chopped walnuts
- 1⁄4 cup firmly packed light brown sugar
- 2 very ripe bananas
- 1⁄4 cup unsalted butter
- 1 cup plain yogurt (sour cream or cottage cheese works too, use a little less than 1 cup if using sour cream and add a l)
- 1⁄2 cup milk
- 1 egg
- Preheat oven to 400 degrees F. Place liners in 12 large or 24 regular muffin cups, or spray with cooking spray.
- Sift the flour, cocoa, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the chocolate chips, walnuts and brown sugar. (If you don't have a sifter, a large wire whisk works well.).
- Using a fork, mash the bananas. Melt the butter in a small saucepan over low heat. In a large bowl combine the yogurt, milk, egg and butter. Stir in the mashed banana and beat until combined.
- Add the banana mixture to the flour mixture and stir until just blended. Divide the mixture among the muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes for large muffins, 15 minutes for regular size. Remove the muffins from the pan and transfer to a wire rack to cool. Serve warm.