Chocolate Chip Banana Muffins…*
…a Sunday Morning favorite

When life gives you ripened bananas, what shall you do? Make banana bread muffins, of course! Plus, who doesn’t love banana bread? There's something about it that reminds me of the comfort of home. Maybe it’s the way it tastes when it’s warm out of the oven and smeared with butter, or the way it makes my apartment smell for days. Either way, it’s my go to Sunday morning breakfast, and one of my favorite comfort foods.
Last time I made this versatile bread, I added copious amounts of chocolate and loaded it with creamy peanut butter. This time, however, I limited myself to one cup of chocolate chips, and even portioned out the batter into muffin tins for fear that I might just eat the whole loaf…again. ;) The result was beyond satisfying. Moist, sweetened banana bread with pockets of milk chocolate melted throughout. Serve them warm with a cup of coffee or better yet, hot cocoa, and you have yourself a healthier breakfast treat! Enjoy!
The Ingredients…*
(Recipe by Chez Us)
½ cups butter, softened
3 ounces, weight cream cheese
1 cup brown sugar
2 pieces ripe bananas
1 whole egg
¼ cups sour cream
1-½ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoons salt
1 cup chocolate chips  
The Instructions…*
(1) Preheat oven to 350° F; fill 2 muffin pans with paper liners
(2) Cream butter, cream cheese and sugar until light and fluffy
(3) Add the bananas, egg and sour cream and mix until smooth
(4) Add dry ingredients; then stir in chocolate chips
(5) Divide batter evenly among muffin tins and bake for 20-24 minutes, or until the tops are golden brown and the centers are not doughy in the middle
Why yes, I would be smearing creamy peanut butter on my slice of banana bread. Before you judge, give it a try—I promise you’ll never turn back :)


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