Chocolate Chip Banana Muffins or Bread

Chocolate chip banana muffins are my absolute favorite type of muffins to make, and this is basically the recipe that sparked my interest in baking. Therefore, it only seems fitting that I start my blog with this recipe.

History

My mother was the one that introduced me to this wonderful recipe. Any time we had left over bananas she would make chocolate chip banana muffins or bread. I first started making it myself in college, and since then the recipe I use has changed a lot mostly because I would keep losing the recipe and would have to find a new one. Eventually, I came up with my own variations that depend on my mood and what ingredients I have on hand at the time. I tend to make it in muffin form more often than bread form.

The reason behind my decision to bake these muffins this time was the discovery of these cute baking cups with bananas and monkeys on them from the makers of Reynolds wrap.


Bellow is my current favorite recipe:

Ingredients:

1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 cup sugar
1 cup mashed bananas
2 eggs or the egg white equivalent
¼ cup skim milk
1 tsp vanilla
1 tsp banana extract
1 tbs cinnamon
1 cup of chocolate chips (or more depending on your mood. I always use more J)
*sometimes I put peanut butter chips in it too
Directions:

Combine margarine, sugar, bananas, milk, eggs, vanilla and banana extract in a large bowl. Beat 1 min at medium speed. (don’t worry if it looks chunky, that’s normal) In a separate bowl combine all purpose flour, whole wheat flour, chocolate chips, baking soda, baking powder, and cinnamon. Combined the two bowls and stir just until dry ingredients are moistened. Pour batter into muffin pans with or without cute baking cups (if not using baking cups make sure to spray the pan with cooking spray) or a 9x5 greased loaf pan if you are in a bread mood. Bake at 350 degrees. 50-60 mins for bread. 15-20 for muffins.


Enjoy!