Saturday, June 9, 2012

Chocolate Chip Muffins with Banana Topping

For the millionth time this year, I found myself in possession of black bananas.  I should really just plan ahead and buy less bananas, but where's the fun in that?  Being in a "brinner" kind of mood, I settled on making muffins with banana topping :) and being a chocolate addict, they obviously had to be chocolate chip muffins.

 Yay, bananas.  Also, a very very big thank you to Sylvia for

letting me use her muffin tins, sugar, and milk! These muffins definitely wouldn't have happened without them.

Bananas+brown sugar = my new favorite food combination.  almost as good as tomato and mozzarella, but I'll have to save my love of that combo for another post.

The banana topping definitely tastes best when its warm.  If you're planning on storing the muffins for awhile, I'd recommend making the topping just before you serve the.   Also, I'm dying to try this topping with pancakes.

on another food-related note, this week I had the incredible opportunity to attend the Jimmy Fund Scooper Bowl! The Jimmy Fund helps support kids and adults battling cancer, and every year, they set up a fundraiser event called the Scooper Bowl.  Basically, for $10 to the Jimmy Fund, you can eat as much ice cream as you want! Several prominent ice cream vendors from the New England area were giving out different flavors of ice cream, and they were all delicious.  I managed to eat five mini scoops of ice cream:)

Chocolate Chip Muffins with Banana Topping:

Muffins (12-15):
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup mini semi-sweet chocolate chips

4 ripe bananas, cut into small slices
4 tablespoons butter
2 teaspoons cinnamon
1/2 cup brown sugar

Preheat the oven to 400 degrees F.  To make the muffins, combine the flour, sugar, baking powder, and salt in a small bowl. In another bowl, mix together the egg, vegetable oil, vanilla, and milk.  Fold the dry ingredients into the egg mixture until combined, and add in the chocolate chips.  Spoon the batter into a muffin tin, making sure that each cup is about 2/3 full with batter.  Bake for 15 to 20 minutes, or until muffins are golden brown.  To make the topping, melt the butter in a large pan.  Turn down the stove to low-medium heat.  Add in the brown sugar and cinnamon, and mix with a wooden spoon until combined.  Lastly, add in the bananas and cook for 3 to 5 minutes, mixing frequently.   Spoon the topping onto individual muffins when serving.

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