Now that summer is winding down I’ve been opening up my windows more and the one unintended perk was that my bananas ripened super quick! I noticed that they were brown and ripe and knew I had to use them quick! So I browsed Pinterest and found this recipe from Chef in Training. I opted out of one step but these still came out sweet, delicious and of course chocolately! This is a great recipe to keep on hand if you need something different for your ripe bananas besides bread.
Ingredients:
2 ripe mashed bananas
1/3 cup canola oil
1 egg
1 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup mini chocolate chips
Instructions:
1) Preheat oven to 350 degrees.
2) Mix bananas, oil and the egg together in a bowl.
3) In another bowl, mix sugar, flour, cocoa, baking soda and the baking powder. Try to combine well. Add to wet mix and then stir in chocolate chips.
4) Fill lined muffin tins about 3/4 full.
5) Bake for 25 minutes.
Ingredients
- 2 ripe mashed bananas
- 1/3 cup canola oil
- 1 egg
- 1 cup sugar
- 1 1/2 cups flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup mini chocolate chips
Method
- Preheat oven to 350 degrees.
- Mix bananas, oil and the egg together in a bowl.
- In another bowl, mix sugar, flour, cocoa, baking soda and the baking powder. Try to combine well. Add to wet mix and then stir in chocolate chips.
- Fill lined muffin tins about 3/4 full.
- Bake for 25 minutes.
