BANANA AND CHOCOLATE CHIP BREAD MINI MUFFINS
I rustled these up one night when feeling the need to curb my baking itch and also save the bananas dying a slow death on my kitchen sideboard. I felt that my bananas had about one day left before turning a dark sloppy brown which frankly disgusted me, i don’t really know why. But then a couple of days ago I stumbled a video of Christina Tosi, executive pastry chef at Momofuku Milk bar and she insisted on only using these kind of bananas for her banana cream pie. In fact she freezes them for three days so they turn completely brown and the bananas sit in their own sweet juices. It is at this point when the bananas are at the sweetest and I so i learnt something new. So the morale of the story is, allow your bananas to go completely brown and then they are ready for this recipe.
This recipe i think is ideal for all levels of bakers and is kid friendly. I took these in the office, as they were devoured in the afternoon along side a good cup of tea. Ready in moments the key is not to overmix the mixture.
- 1 stick / 113g butter
- 3/4/ 150g cup light brown sugar
- 2 eggs, beaten
- 3 medium over ripe bananas, mashed
- 1 tbsp vanilla
- 1/2 cup/ 70g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup/ 85g ground almonds
- 1/2 cup of chocolate chips
- 1/3 cup / 35g desiccated coconut
- 1/3 cup / 75ml milk
- Preheat the oven to @175oc/ 350oF
- In a mixing bowl or stand mixer, cream together the butter and sugar.
- Add the eggs, bananas and vanilla and mix until combined.
- In a separate bowl combine the flour, baking powder, salt, cinnamon, ground almonds and desiccated coconut and combine.
- Add the dry mixture to the wet and mix well.
- Finally add the chocolate chips and milk and mix until combined, but be careful not to overmix.
- Place less than a tablespoon in a mini muffin cafe.
- Bake for 10 minutes until golden brown. Remove and allow to cool. Eat when room temperature or place in an airtight container for up to a week.