About five years ago, I had an awesome editor Lisa at my last job as a daily news reporter. She always brought delicious goodies to work, but this bread was always gone in the newsroom in a matter of minutes (there’s definitely something to be said about journalists and food). Well, one day she gave me the recipe, and I’d had some luck with it. But I could never get the loaves as evenly browned as hers. Mine would typically be really dark on the outside while underdone in the middle. I’d tested different temperatures, baking times and pans and finally settled on muffins. Same great taste, and done in a little less time! So a big shoutout to Lisa and her Banana Chocolate Chip bread. It’s created a lifetime banana and chocolate addiction!
These mini muffins are perfect for little ones and a great little after-school snack. I know they’re quite popular with Bryn and Hadley!
Note: If you’re not a big banana and chocolate person, you can make this a more traditional banana bread recipe and use walnuts instead of chocolate chips. For my family, we’ll stick with the chocolate.
Read on for the recipe.
- 1 cup sugar
- 2 eggs, slightly beaten
- 1/4 cup butter, melted
- 1 tsp. vanilla extract
- 3 bananas, mashed
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 cup mini chocolate chips
- Preheat oven to 350 degrees.
- Grease and flour mini muffin pan.
- Mix together the sugar, eggs, butter, vanilla and bananas. Whisk together the dry ingredients and incorporate it into the wet ingredients. Fold in the mini chocolate chips.
- Scoop batter into the mini muffin pan and bake for about 9 minutes or until a toothpick comes out clean.