What’s in the Pantry: Bananas

     Have bananas, will bake. After some consideration, I decided to make a dent in the pile of ripening bananas in the kitchen with some chocolate banana muffins because breakfast is important, and who doesn’t love some banana bread?

     I only ended up using three bananas. Which in retrospect is a lot, but it did not seem like it at the time. Hooray for fancy banana smashing devices.

     Filling muffin tins is a task. I might have added some extra chocolate chips to the tops. Pretty food is good food.

     Moist and happy. Thank you Joy of Cooking Vol. 2 for the banana bread recipe for inspiration P:

Chocolate Banana Muffins
Edited From Joy of Cooking Vol. 2 banana bread recipe
Makes 17 muffins. Sorry about it.

Ingredients
1/3 cup butter
1/3 cup sugar
1/3 cup brown sugar
Zest of half a lemon
2 eggs
1 1/2 cup pulp of ripe bananas (2-3 large bananas)
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder (disregard the last thing I said about this stuff)
1/2 cup (or more) chocolate chips

Combine butter, sugar and lemon zest until creamy. Beat in eggs and banana pulp. Sift dry ingredients together and gradually add to batter. Add chocolate chips. Place batter in 1.5 greased muffin pans, and bake at 350 degrees for 20 minutes.

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