I always seem to have bananas in my kitchen that look like this:
Ugh. I don't know why I buy bananas! Except my son likes them (although not enough to eat an entire bunch before they go bad), and my husband is a runner so he eats them...sometimes. I'm not a huge banana fan, but they are cheap and convenient, so I buy them...and watch as they turn brown far too quickly. Overripe bananas, however, are good for one thing that I do like: banana bread!
Since I never seem to have enough variety in the breakfast foods department I decided to make this batch of bad bananas into banana bread muffins - oh, and I added some chocolate chips just because I like to start my day with a little chocolate. I used the banana bread recipe my sister has been using since she was about 10 years old (my sisters learned to bake early - I knew how to make toast), but modified it just a bit (replaced walnuts with chocolate chips - adjusted baking times as needed), and ended up with some really delicious Chocolate Chip Banana Bread Muffins!
2/3 cup sugar
1 tsp. lemon juice
3 oz. butter
1 1/4 cup peeled, mashed banana (2-3 bananas)
1 cup chocolate chips
1 1/3 cup flour
1/4 tsp. salt
1 tsp. baking soda
3/4 tsp. baking powder
Mix together the sugar, lemon juice, and melted butter. Add bananas and mix well. Beat in eggs. Stir in chocolate chips and other dry ingredients and mix very well.
Spray a muffin tin with cooking spray (or use paper muffin cups), and pour the bread mixture into the cups filling 2/3 full.
Bake at 350° on the middle rack of the oven for 28-30 minutes (20 minutes for mini muffins).
Let cool for ten minutes before removing from the muffin tin. Makes 12 muffins.
Yep, these disappear much faster than regular bananas...