Banana-rama! {FAVORITE!}

Mmmmmm….one of my FAVORITE treats to bake!  I give you…Banana Espresso Chocolate Chip Muffins :)  This recipe comes from one of my best cookbooks called BAKED: New Frontiers in Baking, by Matt Lewis and Renato Poliafito.  These 2 guys had advertising careers which they ditched to open up their dream bakery, Baked, in Brooklyn, NY.

Recipe Ingredients:

  • 1  1/2 cups mashed, very ripe bananas (about 4 medium bananas)
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar (I like to add a bit more)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup whole milk
  • 1 large egg
  • 1  1/2 cups all-purpose flour (I use 1  1/4 cups to make them more moist)
  • 1 teaspoon instant espresso powder (NOT ground espresso)
  • 1  1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (6 oz) semisweet chocolate chips (Don’t overdo the chips.  They will weigh down the muffin,  gather at the bottom and overpower the banana/espresso flavors)

Recipe Instructions:

  • Preheat the oven to 350 degrees F.  Spray a 12-cup muffin pan with nonstick cooking spray.
  • In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
  • In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt.  Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.  Stir until just combined.  Fold in the chocolate chips.
  • Fill each cup about 3/4 full.  Bake in center of the oven for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. (If you don’t fill up each cup as instructed and you spread the mix out over more than 12 cups, check on them before 20 minutes!  Muffins with less of the mix in them will overcook).
  • Move the muffin pan to a cooling rack, and let cool for 15 minutes.  After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
  • Muffins can be stored in an airtight container for up to 2 days.


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photo via the cookbook, BAKED

  I’d like to give a shout-out to my co-worker, Miss Rosy, for bringing me a bag full of very ripe “platanos”…without them, this treat wouldn’t be possible ;)

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