A Semi-Sweet Treat

My kitchen weakness is in the baking department and since I try not to keep sweets around the apartment I figured I'd send some treats to my dear sisters on the east coast. Unfortunately you can never get all four girls to agree so I compromised by including a less sweet treat - banana bread with only a cup of Ghirardelli chocolate chips is healthy right?

I figured this recipe would be especially difficult since you can't cover up a poor base with extremely delicious frosting. Banana bread can sometimes taste dry and I really don't like when it has nuts in it - would I be able to end up with a moist, fluffy finished product? Luckily i was able to ease some of my nerves by using a muffin tin (just had to look up what that was called) since I don't own a loaf pan. I feel like its easier to get things right in smaller sizes and have in fact discovered that banana bread tastes better as a cupcake than in slice form.

This was the most afraid I've been of a "baking flop" in little while. Usually my finished product comes out a mess, but the batter tastes delicious throughout the baking process.  However, this time when I added the banana/liquid mix to the dry ingredients I was SCARED. It was chunky and a weird yellow color instead of being light and fluffy like cupcake batter. A little blind taste test convinced me to go for it - the cupcake tin was in the oven before I could change my mind!

As a less sweet option to cupcakes the chocolate chip banana muffins turned out perfect! In terms of the best banana bread I've ever had, these are light and fluffy, but not "banana-ey" enough. Maybe an extra banana will cure that next time? Luckily they passed the Mr. D test and will make his stomach very happy when he's hungry before dinner later this week. The real question is will my east coast critics appreciate the "healthier" sweet treat mail surprise?

Banana Bread Muffins with Chocolate Chips

• 1 3/4c flour
• 1 1/2c granulated sugar
• 1/2 tsp baking powder
• 1tsp baking soda
• 3/4 tsp salt
• 1c chocolate chips (Ghirardelli of course!)
• 2 very ripe bananas
• 1/3c buttermilk
• 1/2c vegetable oil
• 1tsp vanilla extract

*Makes about 18 muffins

Preheat the oven to 350 degrees

Mash up the bananas with a fork in a medium bowl. Combine the buttermilk, oil, and vanilla extract with the bananas.

In a separate larger bowl, combine the flour, sugar, baking powder, baking soda, salt and chocolate chips. After mixing everything together with a kitchen spoon, add the banana mixture and stir vigorously. You could probably use a mixer, but a spoon worked just fine since I was feeling lazy about getting the mixer out.

Divide the batter throughout the muffin tin and bake for 20-25 minutes or until a toothpick (or fork) slides out clean when inserted into the centers.