As I browsed the produce section of the Commissary the other day, I was drawn to an item that I just could not pass up. The manager had placed the bananas that were deemed ”old” in groups of six pound bunches, and each grouping was priced at $1. I looked down into one of the bags and saw that the bananas were not even speckled yet. Of course I had to have them. Who could pass up such a great deal? Visions of healthy eating, fruit salads and whole wheat banana something-or-others danced around in my brain. I gleefully carried the bag in the house and bragged to my husband, Mark, about the wisdom of him marrying such a smart bargain shopper.
That was three days ago and the bananas are now ripe enough for me to use for baking. I noticed something though; six pounds of bananas is a lot of bananas. Gone are my lofty goals of trying out a new and “healthy” recipe, now I just really want to get these things out of my kitchen before they start drawing fruit flies. Immediately this recipe came to mind. I borrowed it from a Pampered Chef book years ago and changed a couple things. These are the best banana muffins you will ever sink your teeth into. They have been the favorite of countless classrooms and teachers, Mark’s co-workers and my co-workers as well. They are super moist and the mixture of peanut butter and chocolate is beyond yummy. Thank you Doris Christopher for such a great recipe. Enjoy!
Peanutty Chocolate Banana Muffins
adapted from More Stoneware Sensations by Doris Christopher
2 cups all-purpose flour
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas ( that’s about 2 medium bananas, I always use 3 bananas)
1/3 cup milk
1/3 cup peanut butter
3 Tablespoons vegetable oil
1 cup milk chocolate chips, divided( I use 3/4 cup milk chocolate chips and about 1/4 cup mini semi-sweet chips)
1/3 cup chopped peanuts
1. Preheat oven to 350 degrees.
2. In a large bowl, combine flour, sugar, baking powder and salt.
3. Add bananas, milk, peanut butter, oil, and egg. Stir just until the dry ingredients are moistened. Stir in the milk chocolate chips.
4. Spoon or scoop the batter into prepared muffin cups, filling them about 3/4 full.
5. Sprinkle the peanuts and the mini semi-sweet chocolate chips over the batter ( I prefer the mini chips because the taste of the two kinds of chocolate is nice, plus the mini chips just look cuter on top of the muffin).
6. Bake about 18-20 minutes. The muffins will be lightly toasted looking. Cool in the pan for a few minutes, then place on a rack to finish cooling. This makes about 16 muffins.