When I was growing up in Taita, my mum used to make the most delicious banana bread. There was something about living in the hills, playing around in the soil then a hint of the freshly baked bread notifying you it is time for tea. The joys of living on the countryside, if only I could go back. Anyway, when I feel the need for something sweet and tasty, something that will block away the constant buzz of living near the city, this is my go to recipe.
This muffins are perfect with a cup of milk or taken for breakfast or an afternoon snack with a cup of tea or coffee. They are moist, filling and very delicious. I love the hint of cinnamon, the taste of bananas and the crunchiness of the chocolate chips. Here is the recipe. Try it out and let me know what you think.
Chocolate Chip Banana MuffinsPrint This
TOOLS & INGREDIENTS
- 2 1/2 cups of All Purpose / Pastry flour
- 1/2 a cup of unsalted butter, softened
- 1 cup of brown sugar
- 2 teaspoons of vanilla extract
- 2/3 cup (100g) of dark chocolate chips
- 2 large eggs
- 1 teaspoon of baking soda
- 1/2 a teaspoon of baking powder
- 1/2 a teaspoon of salt
- 1/2 a teaspoon of cinnamon
- 11/3 cup of mashed ripe bananas -> around 3 – 4 bananas
-> Use bananas with brown spots not the very mushy ones which are very watery and might make your muffin a touch soggy
- Preheat the oven. Conventional (without fan) – 375ºF / 190ºC | Convection (with fan) – 350ºF / 175ºC.
- Grease or line your muffin tin.
- Sift the flour, salt, cinnamon, baking powder and baking soda in a bowl, stir together and set aside.
- Put the butter and the brown sugar in a bowl and beat until the butter is light and fluffy. (You can use a hand mixer, stand mixer or a whisk.)
- Add the eggs one at a time. Add the first egg, mixing till everything is combined then add the last egg and the vanilla. Mix well.
- Fold in the chocolate chips and the mashed bananas with a spatula or wooden spoon. Once well mixed, Fold in the dry ingredients till there are no visible streaks of dry flour, a few lumps are okay.
- Fill the muffin tin to around 3/4 with the batter then bake in the centre of the preheated oven for 15-22 mins until a toothpick comes out dry when inserted in one of the muffins, preferably the largest.
NB: If you are using an convection / fan forced oven, I found around 15 – 17 mins to be adequate, 20 – 22 mins for the normal conventional oven.
- Measure your mashed banana to ensure you have the correct volume.
- Do not overwork the batter, mix the dry and wet ingredients separate then combine them just enough - until there no streaks of flour.
- To get high peaked domes on the muffins, preheat the oven to Conventional (without fan) - 425ºF / 220ºC | Convection (with fan) - 400ºF / 200ºC, then once you put the muffins in, immediately reduce the heat to what is stated in the recipe.
- You can swap the regular muffin tins for jumbo muffin tins to make 6 jumbo muffins or a loaf pan to make banana bread.
- Do not let the muffins cool in the tin for more than 5 mins (unless soggy muffin bottoms are your thing). Once they are cool to handle, remove from the pan and cool on a rack.