Nana Bread, but instead of one big loaf, it's parsed out into individual servings known as muffins. ;) Adding chocolate chips to the banana bread, while it seems to be a current foodie trend, is something of a novelty in my house. My husband likes it, but still thinks it's a strange combination.
My first attempt at this modified recipe was using "stand-alone" paper muffin cups. What that's supposed to mean is that you shouldn't need any kind of muffin cup support. But as you can see in the image at left, I would beg to differ with the manufacturer. ;) I think eventually I'll have to buy muffin molds just to give the banana bread batter some structure before it has firmed up through the heat of the oven. Otherwise you get muffin-creep like I had with this batch. It was thisclose to Muffins Overboard. ;)
2 C Flour (unbleached, all-purpose)
1 C Sugar
1 tsp baking soda
1 tsp salt
6 oz (about ½ a regular 12-oz bag) semi-sweet chocolate chips
2 whole eggs, slightly beaten
½ C melted butter (1 stick) or canola oil
⅓ C milk (can be substituted with soy milk)
3-4 (up to 5, depending on size) very ripe bananas (spotty ones are best)
4 tsp vanilla extract
Preheat oven to 350°. Set up paper muffin cups, standalone (LOL) or place cups inside cupcake/muffin molds. 12, if using large paper cups, or 15-16 if using smaller ones.
Mix together sugar, flour, baking soda and salt. Set aside. Mash the bananas as well as possible, ensuring there are no large lumps left. Consistency should be relatively smooth.
To the dry mix, add the eggs, butter and milk. Stir until everything is moistened, then add the mashed bananas; combine well. Add the vanilla and mix well. Add chocolate chips and again, mix well. Use a ladle or other large spoon to take scoops of batter and pour into individual muffin cups. If using stand-alone muffin cups, place them on a flat cookie sheet.
Bake for 55-60 minutes or until inserted toothpicks come out clean.