My mom is actually famous for making banana chocolate chip muffins, but although they were delicious when they came out of the oven, I found that they were lacking and dry the next day--or even when frozen and reheated. So, with a large bunch of frozen black bananas, I set off to find a solution. After a few alterations, I have it. These babies are moist and delightful even the second (or third) day around--that's if you can keep them that long, since I and my friends have been nearly inhaling them in one or two sittings.
Here's what you need to know to make the magic happen:
1 3/4 cup flour
3/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (although I just take the salt shaker and do two quick shakes)
1 egg
1/4 cup vegetable oil
1/2 cup applesauce
1/4 cup milk (I used 2%)
1 tsp vanilla (I always put in a little more, though)
1 cup mashed ripe bananas (or more, just follow your heart--I used about three or four)
3/4 cup mini semisweet chocolate chips
Mix all the ingredients (don't bother with order, I never do. I mixed everything except the last two, added the bananas and blended, and then stirred in the chocolate chips.) Bake at 350 degrees for approximately 22-25 minutes (and again, eyeball it. I'm in a high elevation so I never bother with timers. I just do a toothpick test to see if it comes out clean.)
Voila! Get ready to taste amazing. P.S. I found that the mini chocolate chips were not only cheaper than the regular size, but also spread the chocolate much better than their larger counterpart. And if the world needs something else, it's more chocolate.
And let me know what you think if you try this recipe out!
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