Thursday, February 3, 2011
There are few things on this earth that can reduce the manly men in my life to pure jello boys. It's not blood, guts, or anything even similar (although I do have one who could faint at the sight on a shot needle and another that could faint in the dentist's office).
The REAL culprit in our house is the over ripe banana! It's true. While my men can watch the grossest of movie scenes and not even bat an eye, squishy bananas can take them down!
The other day I found a recipe for the ultimate banana chocolate chip muffin. I had a moral dilema on my hands: if my manly men knew anything about the contents of these muffins (squishy, overripe bananas) they wouldn't even give them a try. In fact, they'd barf up lunch at the mere thought of the contents (sorry about that visual).
I decided I would take a chance - I made the muffins and immediately hid any evidence of the squishy bananas. I was sweating bullets as I watched the first one being devoured, but after the first came a second and - gasp - even a third! By the following morning, the entire pan was gone!! They were a HUGE hit and I was even questioned about when I'd make them again.
I have a feeling they'll be a family favorite....at least as long as the "secret ingredient" is NEVER revealed. :)
Here's the recipe just in case you feel like testing the ultimate banana chocolate chip muffin:
2 c. flour
1 c. brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup virgin olive oil (I imagine any oil would work, but I used olive oil)
4 large, very, very ripe bananas
1/2 c. chocolate chips
preheat over to 350. Line muffin tin with muffin papers.
whisk flour, sugar, baking soda, baking powder, and salt. stir in the oil...the batter will be very dry. mash the bananas in a bowl (I used my kitchen aide mixer for that) along with any accumulated juices...yes, you heard me right...accumulated overripe banana juices. Add to the flour mixture and add chocolate chips. Stir to combine.
Fill muffin papers almost to the top and sprinkle with sanding sugar. Bake for 20 minutes and then let cool for 5-10 minutes.
p.s. I don't really love brown bananas...except in this recipe. :)