If you suffer from the curse of the brown bananas sitting in your fridge, I have the perfect recipe to cure your troubles. Brown bananas were specifically invented for baking…did you know that? That may or may not be true, but there is no denying that their mushiness (mushyness?) is perfect for mashing into a batter. Mash away! Oh yah, this is a one bowl recipe, so don’t fret about cleaning your sifters, your mixers, or any of those other appliances that makes me hate baking.
Note: This recipe was adapted from http://www.forkknifeswoon.com/
3 medium ripe bananas
1 tsp pure vanilla extract
1 large egg
1/2 cup canola oil
1/3 cup milk (skim is fine, whole is better)
1/3 cup granulated sugar
1/3 cup (packed) light brown sugar
2 tbsp unsweetened cocoa powder
1/2 tsp sea salt
1-1/2 tsp baking soda
1-2/3 cups all-purpose flour
1/4 cup miniature chocolate chips
Preheat the oven to 375 degrees F, and line 12 muffins cups with paper liners. In a large mixing bowl, use a fork to mash up the mashed bananas, vanilla and egg until the mixture is completely combined. Add the oil and milk, and whisk to combine. Add the brown and granulated sugars, and continue whisking.
Then stir in the cocoa powder, and mix until the cocoa is completely incorporated. Add salt and baking soda, and then gently fold in the flour.
Divide the batter evenly among the 12 muffins cups. Sprinkle the tops with the chocolate chips…and if you are daring, sprinkle some sea salt on the top for a saltier bite.
Bake the muffins for 14 to 17 minutes, until the muffin tops look set and a toothpick inserted in the center comes out clean.
Eat these for breakfast, eat these for lunch, eat this for dessert…it doesn’t matter.