steal your sister’s awesome recipe! Jords and I had intended to make a tasty-looking french toast recipe with caramelized bananas
sometime this week (it was on our meal plan and everything, shame on us
) but by today our bananas were lookin’ pretty ripe (aka “really nasty”
) so we used my sister’s amazing chocolate chip banana muffin recipe to make these lovelies:
They were definitely tasty, but not nearly as good as when she makes them (plus she’s entertaining, it’s hilariously cute to watch her bake). Also, we only had one of those mixed bags of chocolate-and-peanut-butter chips — kind of fun for a change.
Here’s the recipe, in case you have one of those rotten banana weeks, too:
Chocolate chip banana muffins (thanks, sis!)
1 ¾ cups all-purpose flour
¾ cups sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup vegetable oil
½ cup plain yogurt (sour cream substitutes, I didn’t have yogurt this time)
1 tsp vanilla extract
1 cup mashed ripe bananas (or as much as you have, depending on how squishy you want them to be)
¾ cup semisweet chocolate chips
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In another bowl, combine the egg, oil, yogurt and vanilla.
Stir into dry ingredients just until moistened.
Fold in bananas and chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean (or for exactly 11 minutes, if your oven is insanely hot like ours — totally the oven’s fault that I burn everything).
Cool for 5 minutes before removing from pans to wire racks.