Delicious, visually appealing, and with a pleasant mouth feel these little guys were a great way to use my bananas and satisfy my chocolate desires. So let those bananas sit, brown up, and bake away...maybe even rough 'em up in your knapsack if you're really eager. And you should be!
Adapted from King Arthur Flour Company Website
Oven Temp: 350 F
3/4 TSP baking soda (1 tsp if not high-altitude)
1/4 TSP salt
2 TBSP cocoa powder*
1 TSP espresso powder (optional, but enhances chocolate flavors)
1/2 C (8 Tbsp) unsalted butter, melted
A shy 1/2 C sugar (for high-alltitude; level at normal)
2 medium bananas
1 large egg
1/2 C plain greek yogurt
1/2 TSP hazelnut extract (optional)
1 TSP vanilla extract
1 C semisweet chocolate chips
*If you have Dutch Processed cocoa powder on hand, that is great and you can use it. I happened to not. Instead, I had one Natural (meaning it was a bitter, non-alkalized cocoa powder) and one Black Onyx (the most alkalized, very, very dark chocolatey cocoa powder). I used 1 tbsp of each to balance it out. You can
find these products at the Savory Spice Shops
1. Sift or whisk together all dry ingredients in a medium mixing bowl, making sure to get rid of any clumps.2. Melt butter in separate, large mixing bowl.
3. Thoroughly mix in sugar
4. Add bananas and mash with wooden spoon or fork. Work with it until it is visible incorporated.
5: Add egg, and mix until incorporated.
6. Add yogurt and mix in...it is a pretty process :)
7. Fold in 1/2 the dry ingredients, then add the second half and continue to fold until there are no more dry spots.8. Fold in Chocolate Chips
9. Divide into Muffin Tins
10. Bake for 20-25 minutes, until an inserted toothpick comes out clean. Make sure when your poking, you don't go through banana or chocolate chips, which can deceive you into thinking they are not done.
ENJOY WARM OR WAIT UNTIL COOL AND SPEAD WITH CREAM CHEESE :)