I think I just found the perfect banana bread recipe. I’ve baked banana bread many times before, but I’ve never been satisfied with them. This is my criteria for the perfect banana bread:
3) Able to see the oh-so elusive brown flecks of banana
4) Not too dense
This recipe pretty much satisfies all of my must-haves. I had 2 right away. I don’t think I need dinner anymore!
I initially planned to bake banana blueberry muffins but I realised that I only had a measly handful of blueberries left after breakfast. So I threw in some chocolate chips that I had in the fridge at the very last minute. Without further ado, here’s the recipe for my chocolate chip banana muffins.
1 2/3 all purpose flour
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 cup white sugar
1/2 cup vegetable oil (or any neutral oil)
3 ripe bananas
2 tbsp Greek yogurt
1 tsp vanilla extract
3/4 cup chocolate chips
Preheat oven to 180 degrees Celsius.
Start by sifting flour, baking soda and cinnamon into a large mixing bowl. Add salt.
Stir wet mixture until combined. Fold in wet mixture with the dry ingredients.
Finally, fold in chocolate chips.
Fill cupcake liner to 3/4 full. I usually fill a little more if baking muffins because I like my muffins big and beautiful 😀
Now here’s the problem, I didn’t time how long it took to bake them. Keep an eye on them. I’d say about 15 minutes or so would be about right. They should be golden brown. You smell them first, so once you do, be ready in a few minutes to get them out.I hope you love these muffins as much as I do. Feel free to bake a loaf instead of muffins. I’m planning to give them out, so it’s much easier to do with muffins, and a whole lot less messy too.
Till next time! Ciao.