Every once in a while there is an overload of bananas in my kitchen :-). So far, banana nut bread has been my primary go-to recipe to use up ripe bananas. There are a few other things I like to make as well, including shira (Indian semolina pudding), banana pancakes, bread pudding, and good old shikran (a simple Maharashtrian dessert – sliced/mashed banana, milk, sugar, cardamom powder). But these typically don’t call for as much banana as the banana bread. So whenever I had more than one old banana to get through, I would always turn to the banana bread…. until last weekend. I realized that I was a little bored of the banana bread and wanted to try something slightly different, so I decided to add chocolate to it. But I didn’t quite know what else to change in the recipe to adjust for this addition, so I kind of just played with the ingredients till the batter tasted good and seemed to have good consistency… and it actually turned out pretty nice! This can be baked as a loaf, but I think it is better as muffins because of the light and moist texture.
Ingredients: (Makes approximately 18 regular sized muffins.)
1 cup sugar
2/3 cup butter
2 cups flour (all purpose/wheat)
3 tsp baking powder
1/2 tsp baking soda
a pinch of salt
2/3 cup buttermilk (See note below)
2 medium-sized ripe bananas (mashed well)
3/4 cup melted dark chocolate
chocolate chips (optional)
chopped walnuts (optional)
Heat oven to 340 F. Line muffin pan with liners or grease the pan. Mix flour, baking powder, baking soda and salt in a small bowl (sift if necessary).
Beat the butter and sugar until light and fluffy. Add eggs and beat until combined. (Do not beat after this step. Use a spatula to mix ingredients).
Add the flour mixture and buttermilk. Mix well with a spatula. Add the melted chocolate and bananas, and mix until combined. Add chocolate chips and walnuts and mix well.
Fill the muffin cups ¾ full and bake for ~22 min or until toothpick inserted in the center comes out clean. If you wish to sprinkle chocolate chips on top, sprinkle them about 15 min after putting the pan into the oven.
Note: If you don’t have buttermilk, use 1 Tbsp. lemon juice/vinegar for every cup of milk. Mix them well and let stand for about 5 min.