Bananas have the tendency to give me a bit of anxiety. It's the one fruit I always have in my kitchen because they're included in my green smoothies, but it's also the one fruit that ripens really quickly. Can't.keep.up.
Usually when they get to the point of looking bruised and beyond ripe, I'll freeze the bananas to use for later. But this time I had a hankering for banana bread and decided to try a different take on it with this recipe today. It involves banana, chocolate chips, and coffee granules which in my world is a nom nom nom trifecta. Not only are these muffins moist, packed with natural banana flavor, and oozing with chocolatey goodness, but they make your house smell amazing. Fact.
Since I made 2 dozen of these little goodies, I gave half of these out to friends and they texted me the day after requesting I make these again <insert huge grin>. This recipe is definitely now on my baked goods recipe file and should also be added to yours. Just saying.
Have a great weekend. Xo.
Ingredients (Adapter from Taste of Home: Recipe Card Collection) Yields:2 dozen
5 tsp instant coffee granules
5 tsp hot water
3/4 cup butter, softened
1 1/4 cups sugar
1 egg
1 1/3 cups mashed ripe bananas
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups semisweet chocolate chips
Procedure
1. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in the bananas, vanilla and coffee mixture. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Usually when they get to the point of looking bruised and beyond ripe, I'll freeze the bananas to use for later. But this time I had a hankering for banana bread and decided to try a different take on it with this recipe today. It involves banana, chocolate chips, and coffee granules which in my world is a nom nom nom trifecta. Not only are these muffins moist, packed with natural banana flavor, and oozing with chocolatey goodness, but they make your house smell amazing. Fact.
Since I made 2 dozen of these little goodies, I gave half of these out to friends and they texted me the day after requesting I make these again <insert huge grin>. This recipe is definitely now on my baked goods recipe file and should also be added to yours. Just saying.
Have a great weekend. Xo.
Ingredients (Adapter from Taste of Home: Recipe Card Collection) Yields:2 dozen
5 tsp instant coffee granules
5 tsp hot water
3/4 cup butter, softened
1 1/4 cups sugar
1 egg
1 1/3 cups mashed ripe bananas
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups semisweet chocolate chips
Procedure
1. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in the bananas, vanilla and coffee mixture. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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