Tag Archives: chocolate chips

Banana Bread Muffins

According to the interwebs, banana bread was one of the top icons of the recent quarantine. Everyone and their grandmother has been baking like their lives depend on it and banana bread was at the top of the list. This is not your grandmother’s quarantine banana bread. These are fluffy, moist and quite chocolaty. A perfect mobile breakfast for the meal planning guru’s arsenal, easily adjusted to be gluten free using a 1:1 baking flour, and really the only way I’ll enjoy banana anything… muffins!

Chocolate chip or double chocolate with deep rich red dutch cocoa, better than grandma’s. If my grandmother heard me say this… she might agree! This recipe is hers, with a twist.

As it relates to a meal planner’s arsenal, these muffins store well in the fridge or freezer and easily warm up in the oven or microwave oven for a good meal “on the go”. During what I refer to as meal prepping Sundays, I make at least a dozen and this will satisfy breakfast for my little boys for the entire week.

So don’t let those bananas go to waste on your counter top. If anything *pro-tip*, peel, cut in half, freeze on a cookie sheet, and then transfer to a freezer sealed bag to use for future smoothie material. OK, I’ll enjoy banana two ways… but for now… muffins!!

Banana Bread Muffins
350 (f) degrees / 25 – 30 minutes baking time / 10-15 minute prep time
Yield One Dozen (12) Muffins

3 Medium Ripe Bananas
2 Large Eggs
1 Teaspoon Vanilla
1/2 Cup Granulated Sugar
1/3 Cup Brown Sugar, Packed
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder

1 Teaspoon Spice (combination of cinnamon, ginger, & nutmeg)
1/2 Cup Butter, Melted
2 1/4 Cup All-Purpose Flour
1/3 Cup Chocolate Chips (or as many as you like!)

For Double Chocolate Chip Make the Following Ingredient Adjustments
Add 1/4 Cup Red Dutch Cocoa Powder
Reduce All-Purpose Flour to 2 Cups only

For Gluten Free Make the Following Ingredient Adjustments
Replace All-Purpose Flour with 2 1/4 Cups of 1:1 Bob’s Red Mill Gluten Free Baking Flour

Pre-heat oven to 350 (f) degrees. Prepare a muffin tin with liners. Set aside.

In a stand mixer with a whisk attachment mix bananas, vanilla, sugars, spice, baking soda and baking powder. Once fully blended and fluffy, whisk in melted butter. Once incorporated, change the whisk attachment to the mixing attachment to fold in the flour (& cocoa powder if making the double chocolate variation) and chocolate chips.

If no stand mixer is available, start by mashing the bananas and sugar together with a fork or potato masher, then with a hand whisk or handheld mixer whisk in vanilla, spice, baking soda and baking powder. Once fully blended and fluffy, whisk in melted butter. Once incorporated, use a spatula and fold in flour (& cocoa powder if making the double chocolate variation) and chocolate chips.

Your batter should be thick and not able to easily fall from the spoon.

Why add the soda & powder to the wet ingredients & not the dry like every recipe on the interwebs??? I’ve found that by whisking the soda & powder with the wet ingredients, it helps to create a fluffier texture. This is why I recommend folding (do not over mix) your flours into the wet to avoid breaking down the fluff you’ve just created. I’m no scientist but baking is a science and to test & experiment is to find new improved ways to do things!

Fill each cupcake liner to the brim. Don’t overflow but fill them to the top. Place the filled muffin tin in a preheated 350 (f) degree oven for 25-30 minutes. Test with a toothpick to ensure a clean removal & your muffins are done and ready to consume.

Stores well in a sealed container in the fridge for up to a week or in a freezer bag for a few months. Heat up on the go in the oven or the microwave for a few minutes. Perfect with your morning beverage to go!


Homemade Chocolate Chip Banana Bread

Homemade Chocolate Chip Banana Bread

“On a traffic light green means go and yellow means yield, but on a banana it’s just the opposite. Green means hold on, yellow means go ahead, and red means where the hell did you get that banana at?” ~ Mitch Hedberg

As I sit here and write this post my kitchen is filling with the sweet aroma of bananas and cinnamon. I have nostalgic memories of my grandmother whipping up banana bread whenever the days were rough. Have a hard day, no problem; grandma’s going to make some banana bread. It was something she could make that was quick, easy, good for you (what we thought at the time was good for us), and most of all comforting. At times she’d throw in an extra treat, adding chocolate chips and chopped up walnuts. It was the perfect snack, home from a long day at school, I’d warm up a piece of grandma’s banana bread and lather it with some butter and all would be good again.

I’ve brought back grandma’s banana bread but with a twist. I’ve slightly modified her recipe by nixing the vegetable oil, bleached flour, and added in a couple treats of my own with local raw honey, cinnamon, and organic flaxseed meal. It a common snack in my household and my 3 year old kiddo helps often to whip up a loaf. As soon as we see the bananas turning brown everyone is itching for me to make banana bread. This is a recipe that can be modified to your liking. Add nuts, fruits of different kinds, and control the sugar. This recipe once took 1 cup of white sugar. Today I’ve reduced it to a small amount of organic brown sugar & local raw honey. I’m sure you could omit the sugar all together given ripe bananas have a sweetness on their own. You can omit the chocolate or add extra… it’s all in how you like it. I’d like to attempt making a gluten free version.

Around here we like homemade chocolate chip banana bread. Enjoy!
homemade chocolate chip banana bread

* = organic
^ = local

Homemade Chocolate Chip Banana Bread
325 (f) degrees 55-60 minutes greased & floured 8×11 pan

– 4-5 ripe bananas *
– 3 eggs *^
– 1/3 cup butter, melted *
– 1 teaspoon vanilla
– 1/4 cup raw honey ^
– 1/2 cup brown sugar *
– 3 cups all purpose flour *
– 1 tablespoon flaxseed meal * (optional)
– 1 1/2 teaspoons aluminum free baking soda
– 1/2 teaspoon cinnamon
– 1/4 teaspoon kosher salt
– 1/2 cup semisweet chocolate chips *

Step 1: In a stand mixer (or by hand if you’re feeling strong) mash 4 to 5 ripe bananas till broken down and creamy.
homemade chocolate chip banana bread

Step 2: Next crack 3 eggs into a separate bowl to ensure there are no egg shells. On medium speed, add one egg at a time to the mashed banana in the mixer. Mix each egg until fully incorporated to the mashed banana.
homemade chocolate chip banana bread

Step 3: Next add in brown sugar, honey, and melted butter till fully incorporated with the banana mixture. Stop the mixer, and with a rubber or silicon spatula, scrape the sides of the bowl to ensure all ingredients are combined.
homemade chocolate chip banana bread

Step 4: In a separate bowl combine flour, flaxseed meal, baking soda, cinnamon, and kosher salt. Set aside. On low speed add in the vanilla. Next slowly add in the dry ingredients a quarter at a time to ensure they are fully incorporated to the banana mixture. Again, stopping the mixture and using your spatula to scrape down the sides and bottom of the mixture to ensure all ingredients are incorporated.
homemade chocolate chip banana bread

Step 5: Next give a rough chop to the chocolate chips allowing for smaller bits to incorporate throughout the bread. On slow speed add the chocolate chips and mix till fully incorporated – do not over mix.
homemade chocolate chip banana bread

Step 6: Grease and flour an 8 x 11 baking dish.
homemade chocolate chip banana bread

Step 7: Pour the banana bread mixture into the greased & floured pan. Lightly tap the pan on a surface to ensure the mixture is level. Into a preheated 325 (f) degree oven for 55 to 60 minutes.
homemade chocolate chip banana bread

Step 8: Remove from the oven and let cool for 5 minutes in the pan before removing and allowing to completely cool in a rack.
homemade chocolate chip banana bread

Slather with butter… and… ENJOY!
homemade chocolate chip banana bread