This is my go-to recipe for banana muffins or banana bread. For banana bread, split the batter between two 9x5 loaf pans and increase baking time to ~30-35 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
Course
Breakfast, Dessert, Snack
Keyword
banana, chocolate chip, muffins
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings18muffins
Ingredients
Dry
2 1/2cupsflour
1tspbaking soda
1tspsalt
1/2 - 1cupchocolate chips
Wet
1 1/4cupsugar
1/2cupbuttersoftened
2large eggs
1 1/2cupsmashed ripe bananas
1/2cupbuttermilk*
1tspvanilla
Instructions
Preheat oven to 350 degrees F. Grease bottoms of 18 muffin tins or line with baking cups.
In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together butter and sugar until blended. Add eggs and beat until incorporated. Add the bananas, buttermilk, and vanilla and mix.
Add the dry ingredients to the wet ingredients and mix until just blended. Fold in chocolate chips.
Fill muffin cups 3/4 full with batter. Bake 18-22 minutes, or until muffin tops are set/firm to the touch and a toothpick inserted in the middle comes out just clean.
Recipe Notes
* If you're like me and never want to buy buttermilk because 75% of it goes to waste, substitute 1/2 cup plain regular yogurt, or "make" buttermilk by mixing 1/2 cup of milk with 1/2 tbsp of white vinegar and let sit for 5 minutes.