I admit, I have an unusual attraction to overripe bananas. As in, I horde discarded, bruised bananas at work that no one wants, fill up my purse every Friday with my ugly collection, and bring them home so I can bake with them. There is no shortage of “cooking bananas” available in my apartment, which means every time I’m craving a sweet treat or owe a friend a housewarming visit, I whip up a batch of some permutation of banana and chocolate deliciousness.
This particular Friday, I felt extra defeated from a long week at work and extra exhausted after a long run prepping for my upcoming NYC half marathon. I happily settled into my “hello, weekend” routine: onesie on, candles lit, Downton playing, and finally relaxed. In my haste to get out of any clothes appropriate for going out in public, I realized with dismay that I’d forgotten to pick up a gift to bring to my family in Long Island the following day.
The thought of facing the cold again was so daunting that I decided instead to make banana muffins, a recipe that’s been in my family for as long as I can remember. I have memories of stealing spoons of the raw batter as a sneaky tot, and still vividly remember the excitement coming down before school in the morning to a fresh batch from mom.
These muffins are simple and full of flavor, can be dressed up with whatever you want to mix in the batter (for me, it’s always chocolate chips!), and are perfect for both brunch and dessert.
– 1 1/2 C unbleached all purpose flour
– 1 1/2 tsp. baking soda
– 1/4 tsp. salt
– 1/8 tsp. ground nutmeg
– 1 1/4 C mashed ripe bananas (3 large)
– 1/2 C sugar
– 1/4 C firmly packed dark brown sugar
– 1/2 C (1 stick) unsalted butter, melted
– 1/4 C milk
– 1 large egg
– 1 C chocolate chips (Or nothing, whatever you prefer. Macadamia nuts would be another good option!)
1. Preheat oven to 350°.
2. Grease 12 muffin cups or line with muffin papers.
3. Sift first four ingredients into large bowl.
4. Combine bananas, both sugars, butter, milk, and egg in medium bowl.
5. Mix into dry ingredients. Fold in chocolate chips.
6. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining chips.
7. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 min. Transfer muffins to rack and cool.