Tip of the day: The key to banana bakes is to use really brown bananas, mashed up fine like…you know–no chunks. Like, the bananas that are no longer peel-able. Better yet, bananas that have been frozen and revived in a microwave. Because bananas can be used as a sort-of replacement for oil and even sugar in recipes, having a smooth puree is key. Until I figured out chunklessness, my banana bread suffered.
This banana bread recipe was passed along by my roommate, pictured below looking like a hot model. She makes it, like, every week, and it is so good that obv I had to try it for myself.
I have a gripe with the original recipe, as it doesn’t specify how to mix in the ingredients. I read it, and was like, “When do I add the butter?” Every muffin recipe with butter I know says to cream the butter and sugar, add the wet ingredients, then mix in the dry. But this one just said to mix the dry and chuck in the wet, so I tried throwing in the softened butter to the wet ingredients. It left chunks, so next time I’m going to try creaming the butter into the flour mixture first, then adding the wet ingredients. I should really just ask my roomie how she does it.
How do you do it?
Further thoughts, these regarding chocolate: My dream for these was that each would have a huge pocket of chocolate erupting from the middle. I saw this recipe for banana bread a while back that had a massive sunken fudge ripple down the center. It was so beautiful, and if I had a Pinterest account, I would have immediately pinned it. Because I don’t, I can’ find the recipe now, so I tried to recreate as best I could.
Unfortunately, I scorched the chocolate a little because I wasn’t watching carefully enough, so I think it turned out a little dry on the actual cupcake. So I turned to the best failsafe mechanism this world has to offer a baker–peanut butter. Because let’s be real: What situation isn’t remedied by a peanut butter glaze? I challenge you to think of one. I thought about it for approximately 10 seconds and couldn’t come up with anything.
Chunkless in Seattle,
Banana Muffins with Chocolate Center and Peanut Butter Glaze
Adapted from Chiquitamoms.com
3 small bananas, mashed
1 1/2 cups flour
2/3 cup sugar
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup (4 tablespoons) butter, very soft
1/4 cup milk
For the chocolate center:
heaping 1/2 cup semi-sweet or milk chocolate chips
1/2 tablespoon butter
For the peanut butter glaze:
2 tablespoons creamy peanut butter
1/4-1/2 cup powdered sugar
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Whisk together the dry ingredients in a large bowl. Beat in the butter, egg, milk and mashed banana until just combined. Divide batter between the muffin cups.
Melt the chocolate chips and butter in a glass bowl in the microwave, being careful not to scorch the chocolate. I recommend stirring every 15 seconds or so. Drop even dollops of the chocolate mixture onto the center of each muffin cup.
Bake for 20-25 minutes, or until a knife inserted in the center of a muffin comes out clean. Remove from tin and let cool. When cool (or almost cool), soften the peanut butter for a few seconds in the microwave, then mix in the powdered sugar and milk to make a glaze. Spoon onto the muffins.