If your family is anything like mine, bananas are either gobbled up in the first few days or they sit and wait patiently (and slowly browning) all week. We like to take advantage when they don't get eaten quickly and bake with them. (Tip: if you aren't ready to bake, you can peel the bananas, wrap in plastic wrap or stick in a zipper bag and put in freezer until you are.) We love making these as mini muffins which are perfect to pop into lunch boxes, enjoy for snack time, or freeze to enjoy later.
At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!
What you need:
- 1 stick (1/2 cup) melted butter
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking soda
- 2 very ripe bananas (about 3/4 cup)
- 1/2 cup mini chocolate chips
- 1/2 cup peanut butter chips
- Optional: 1/4 cup coconut flakes, 1/4 cup chopped nuts
What you do:
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with non-stick cooking spray or line with liners. (You can use regular muffin pan, but watch timing on baking.)
- In a large bowl, melt the butter and allow to cool a little. Mix in the sugar. Then add the eggs and vanilla.
- Stir in the flour and baking soda. Fold in the mash bananas, until just combined. Gently stir in the chocolate chips (and any other optional ingredients, if using).
- Fill your muffin tin with each space almost to the top and bake for 12-15 minutes or until golden brown. An inserted toothpick should come out clean.
- Allow muffins to cool in the pan for a few minutes before removing to cool completely.
- Enjoy!
