Ever since I arrived in NY a few days ago, a bunch of ripe bananas has been calling to me. I’d been intending to make muffins or cupcakes, largely so that I would have a vehicle for cream cheese frosting. Pumpkin muffins would have been holiday-appropriate and excellent paired with cream cheese frosting. But I have something else pumpkin-cream cheese planned for Thanksgiving, and I quite like banana.
Plain banana muffins did not seem nearly exciting enough for such a food-centric week. On top of that, we have an inordinate amount of chocolate on hand, both in bar form and chip. And on top of that, I came across this recipe.
It was my plan to top them with cream cheese frosting instead of the crumb topping. A generous addition of chocolate chips and 20 minutes in the oven later, I decided that cream cheese frosting would be too much for these muffins.
They were incredibly moist, nicely sweet, and were packed with chocolate chips. The banana and chocolate were already a fairly dense combination. Frosting would have been overkill. I was not averse to any topping, though. Some whipped cream in the refrigerator made its way on top of one of the muffins and was absolutely delightful. They are excellent on their own, but if you happen to have whipped cream on hand, it is definitely my topping of choice.
- 3 ripe bananas
- ⅓ cup butter, melted
- 1 cup light brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 tbsp milk
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. pumpkin pie spice
- 1 ½ cups all-purpose flour
- 1 cup chocolate chips
– Preheat oven to 350°. Mash bananas in a large bowl, then add butter and stir to combine. Chunks of banana are okay, preferable in my opinion.
– Mix in sugar, egg, vanilla, milk, and spices. Add baking soda, salt and flour, and mix just until combined. Stir in chocolate chunks.
– Spoon batter into muffin tin. Bake for 20–25 minutes, or until the tops begin to brown and a toothpick inserted in the center of a muffin comes out clean. Remove from tin and let cool.