What does everyone do when they have brown bananas on the counter? Make banana bread! Ok, maybe not everyone. I bet those suckers get tossed more times than we know. But what if you aren’t in the mood for banana bread? Or you just don’t have a few minutes to put it together? Do, what I did. Mash ‘em up and stick ‘em in the freezer.
About a month ago I had some bananas that were riiiiipe. They were so ripe I was afraid they were attracting things my kitchen didn’t need attracting. So I mashed them up, stuck them in a freezer bag, labeled them and froze them. Then, another round came along. This time, I mashed those up, combined them with the thawed ones and made some Banana-Coffee Chocolate Chip Muffins.
I was originally going to make some boring old banana bread, but then I ran across these bad boys as I was looking through my cookbooks again. I’m so glad I made them. They were definitely a nice change from the norm and hubby commented on how they almost tasted like chocolate chip cookies, but in muffin form. That means “mmmm, yummy!” I know this because he ate two of the night I made them, two of them for breakfast the next morning and another two for breakfast again.
The original recipe is actually Banana Espresso, but since I don’t keep instant espresso powder on hand – I use instant coffee granules – I wasn’t going to go out and buy them specifically for these muffins. I just subbed in my usual and it worked out great. I also used mini chocolate chips, because I like how they get distributed more throughout the muffin than regular sized chips.
If you have some bananas that you’re on the verge of saying goodbye to, don’t. Make these instead!
Banana-Coffee Chocolate Chip Muffins
Yield: 1 dozen regular size muffins & 6 mini-muffins
Adapted from Baked, New Frontiers in Baking
1 ½ cups mashed, very ripe bananas (about 4 medium bananas)
½ cup sugar
¼ cup brown sugar
½ cup butter, melted
¼ cup milk
1 ½ cups flour
1 teaspoon instant coffee granules
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup mini chocolate chips
Preheat the oven to 350F. Spray or line a regular size muffin pan. (Plus 6 cups from mini tin).
In a medium bowl, stir together the bananas, sugars, butter, milk and egg.
In another medium bowl, whisk together the flour, instant coffee granules, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
Fill each cup about ¾ full. Bake in the center of the oven fro 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
Cool on rack 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.