I should call them Banana Chocolate Chip Muffins of Love. I will definitely be making these again.
It started as most attempts at banana bread or waffles or cake, with some very ripe bananas sitting on the counter. I had been craving muffins for a few days and I knew there was no way the boys would eat banana nut, but throw in some chocolate chips and I suspected they wouldn’t last long. Which is good because it still miserably hot and humid here in California and baked goods will turn very fast in this weather.
The recipe is just my Basic Muffin recipe with about a half cup of banana and chocolate chips added. I had a little more than a 1/2 cup of banana so I decided to adapt a trick I learned from America’s Test Kitchen. When making their Banana Bread they discovered if you microwave (or freeze and thaw) the bananas, drain off a 1/2 cup of liquid and cook that down to 1/4 cup it amps up the banana flavor without making the bread too mushy.
I heated the banana in a two cup measuring cup – note to self use the 4 cup next time and cover with vented plastic wrap! Heated bananas expand like milk does in the microwave, I had to stir it down a few times to keep it from boiling over. My basic goal was just to steam off some of the excess water from the bananas. I didn’t do a taste test so I don’t know if it made a difference, but it only took a few minutes in the microwave to do it.
These would be equally delicious with nuts instead of the chocolate chips or in addition to the chips.
Until next time, happy eating!