Here’s another over-ripened banana recipe. One thing about me, I don’t like making plain ol’ banana bread anymore. I had an awful experience where I burned one, and now I know doubling the temperature does NOT mean it will bake in half the time. I won’t make that mistake again, but still, banana bread reminds me of that traumatic moment. Plus, I love new recipes (and chocolate!), so I decided to use the recipe below.
Chocolate Banana Muffins
adapted from allrecipes
1 cup butter, softened
2 cups white sugar
6 bananas, mashed
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 cup unsweetened cocoa powder
1 cup sour cream
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Line three 12-cup muffin trays with muffin paper linings.
2. In a large bowl, cream together butter, sugar, and eggs. Stir in bananas and vanilla.
3. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared muffin trays.
4. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into center of a loaf comes out clean.