I like to bake. Not only does baking yield delicious treats, but it also provides my body with fuller curves and more warmth during the winter months. (Glass-half-full thinking.) I dream of looking like all my fit friends so I share my baked goods to help them all have my beautiful, full figure. I kid, I kid. Mostly.
This chocolate chip banana bread recipe is a good recipe for a bake sale or for sharing with friends. As a side note, chocolate chip banana bread is also wonderful for eating alone, standing against your counter in the kitchen while everyone else in the house is miraculously preoccupied.
Most often, people put their banana bread in a loaf pan with the intention of serving slices and giving away full loaves. I choose to bake my chocolate chip banana bread in muffin tins or in (one of my favorite baking products) silicone baking cups. Using this method, I am able to divide the baked goods up much more conveniently, and I don’t have to dirty a knife each time I want a slice. That last point sounds so petty, but I really don’t like doing dishes.
Anyway, here is my quick, easy recipe for chocolate chip banana bread muffins:
1/2C Butter 1/4tsp Salt
1/2C Brown Sugar 1/2tsp Pumpkin spice
1/2C White Sugar 1C Mashed Bananas
2 Eggs 1T Water
1tsp Baking Soda
1. Cream Butter and Sugar
2. Add Eggs and beat well
3. Add Dry ingredients, Bananas and Water. Mix well
4. Bake 350 degrees
For Bread: in greased bread pan for 1hr
For Muffins: in greased tins for 20-25 minutes
Now, I planned to take the pictures and write this blog while at my in-law’s house. It turns out that when you’re in someone else’s space, things are a bit different than in your own kitchen! The recipe, process, and results are all sound. However, human error severely crept into this experience and I am willing to admit it because let’s be real, crap happens. Let me list the different ways I screwed up:
- I brought out nutmeg and used it in the pictures even though nutmeg is not used in this recipe.
- I meant to double the recipe, but I originally tripled the sugars and used only the two eggs which are required for one batch. (I chose to go back and add more butter and eggs to make a triple batch rather than start over.)
- I used a 1/2 tablespoon rather than 1/2 teaspoon for the cinnamon. I luckily realized this before mixing the ingredients so I scooped what I believed to be the extra cinnamon out from the bowl.
- I had to use less-ripe bananas because I only had enough over-ripe bananas for two batches.
- This one isn’t necessarily a screw up, but an inconsistency. I had to use muffin tins rather than the silicone liners because my liners were put into storage during our move.
Mmhmm, we all make mistakes! Even if we have done a recipe a hundred times.