It seems that my sister’s stomach flu has found its way to me. I feel just a bit sickly, no where near as sick as she was, but unwell. But let’s not talk about my health, let’s talk about banana bread.
Most of you have probably made banana bread some time in your baking career, maybe multiple times. Maybe you’re obsessed with it. Just like me. There’s always a better loaf out there. I just haven’t found it yet. That’s when I’m not making them. After I’ve made a load, however, I always claim that THIS is the best, and then I continue my search for another, better one. What kind of banana bread do you like? Dense or fluffy? Nuts or no nuts?
Let’s just say I take on banana bread in all shapes and forms.
These ones are a bit different. They have a bit of chocolate flavour in them, not enough to overpower that banana flavour, but enough to…I don’t know, perk them up a bit? These contain sour cream, which puts them in the light and fluffy category. You could also just as easily bake this in a loaf pan, just adjust the time accordingly.
And these don’t contain much fat, all the more reason to try yet another banana bread recipe. 🙂 Perfect for breakfast.
Banana Chocolate Muffins
(makes 12 large muffins)
2 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup oil
1/2 cup chocolate chips, or 3 oz. semisweet chocolate, chopped
3/4 cup brown sugar
2 large eggs
1 cup mashed bananas, about two
2/3 cup sour cream
2 Tbsp. milk
Chocolate chips to sprinkle on top
1 tsp. vanilla
Preheat oven to 400 degrees, the secret to high dome muffins is to fill the pan full and bake on high heat for the first ten minutes or so. Combine the first four ingredients together and stir well.
In a separate bowl over simmering water, melt the chocolate with oil, and let cool slightly. Add sugar, sour cream, milk, eggs, bananas, and vanilla. Stir until well combined.
Add the dry ingredients to the wet, stir until combined. Take care not to over stir. Spoon into muffins pans lined with paper liners and sprinkle chocolate chips on top.
Bake for 10 minutes. Reduce temperature to 350 degrees and bake for another 10 minutes, or until a toothpick inserted into the centre of the muffin comes out clean.
Have with some milk, or coffee. Enjoy! 😀
Carolyn ❤
Buttery Bakery 