Bananas and nuts, is there really any better combination? There is when you add chocolate to it!
I really love banana anything and don’t know many people who don’t. Bananas are naturally sweet and have a wonderful texture.
But I will say they make a huge difference when it comes to baking with them. Bananas get sweeter as they ripen, and even, overripen. Those are the bananas you want to use in your breads or muffins. Otherwise you will be adding sugars and sweeteners to it and it’s really not necessary. Let your bananas almost get black on the outside before you bake with them and you will notice a remarkable difference in the end result.
Another great thing about this particular recipe is these muffins don’t require a Kitchen Aid or even a hand mixer, just big bowls and wooden spoons.Print
- 2 Cups Flour (I use King Arthur unbleached)
- ¾ Cup Sugar
- ¼ Cup Brown Sugar
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 tsp vanilla
- 3 Tablespoons Sour Cream
- 2 Eggs, room temperature
- 1 Stick Butter, room temperature
- 3 Overripe Bananas, peeled and mashed
- ¾ Cup Chocolate Chips
- 3 Tablespoons Chopped Walnuts (optional)
- Preheat an oven to 350°F and line a muffin tin with 12 liners.
- Sift together the dry ingredients (flour, sugar, salt, baking soda).
- Mash the bananas with a fork or potato masher. Add the eggs, vanilla, butter and sour cream.
- Combine the wet and dry ingredients together, add chocolate chips and walnuts.
- Fill cups ¾ full and bake for 20-23 minutes or until a knife comes out clean.