1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 overripe bananas
1/2 cup light brown sugar
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup chocolate chips (I used half milk chocolate and half semi-sweet)
Preheat oven to 375 degrees, and line a muffin tin with 12 liners.
Combine the flour, baking soda, and salt in a medium bowl and set aside. In a small bowl, roughly mash one of the bananas so that it's still slightly chunky and set aside.
In a large bowl, beat together the brown sugar and the other banana on medium speed for 3 minutes. Add the melted butter, egg, and vanilla, and mix well. Gradually add in the dry ingredients, mixing only until just combined. Fold in the mashed up banana and chocolate chips with a rubber spatula.
Divide the batter evenly among the muffin cups, and give the pan a good thwack on the counter to release any air bubbles. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean. Cool in muffin tin for 3 minutes, and then turn out on a wire rack to cool completely.
Printed from A Bitchin' Kitchen
Recipe adapted from Tyler Florence via Food Network
A BITCHIN' KITCHEN BY MAGGIE AND ANNIE GILL IS LICENSED UNDER A CREATIVE COMMONS ATTRIBUTION-NONCOMMERCIAL-NODERIVS 3.0 UNPORTED LICENSE.