Bananas, it seems, are green one day, and turning black the next. So itís nice to have a few really good recipes to use them up. Breads are a must at brunches, and itís a good idea to have several types to choose from. I like to include these scrumptious Chocolate Banana Muffins in my brunch bread basket, and there are rarely any leftovers. Chocolate for breakfast is nice, too.
Although these muffins arenít quite as sweet as chocolate cake, they are also delicious frosted with either chocolate or your favorite vanilla frosting. They are best served warm, however, dripping with real butter.
24 standard muffins or 12 large muffins
1/3 cup softened butter
2/3 cup sugar
1 teaspoon vanilla
3 very ripe medium bananas
1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chunks
- Preheat oven to 375į.
- Line 24 standard muffin cups (or 12 larger) with liners, or spray with non-stick spray.
- Cream the butter and sugar until fluffy; add the vanilla and beat it in. Add the bananas and eggs and beat well.
- Measure the remaining ingredients into a fine strainer set over the mixing bowl.
- Shake through, then mix just until moistened. Stir in the chocolate chunks.
- Scoop about 1/4 cup portions into the prepared muffin pans; the muffin cups will be about 2/3 full.
- Bake 15-20 minutes or until the centers are set.
- Remove from the oven let sit about 5 minutes, then tilt in the muffin pan so the bottoms donít get soggy. Serve warm with real butter.
Amount Per Serving
Calories 178 Calories from Fat 65
Percent Total Calories From: Fat 37% Protein 4% Carb. 59%
Nutrient Amount per Muffin
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 25 mg
Sodium 138 mg
Total Carbohydrate 26 g
Dietary Fiber 0 g
Sugars 6 g
Protein 2 g
Vitamin A 3% Vitamin C 2% Calcium 0% Iron 2%