1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
5 large very ripe bananas
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
3/4 cup light brown sugar
1teaspoon vanilla extract
1 cup chocolate chips
1/2 cup walnuts (optional)
Preheat oven to 350°F. Line muffin tins with 15-18 paper liners, or grease muffin tins.
In a large bowl, whisk together flour, baking soda, and salt.
Place bananas in a microwave-safe bowl; cover with waxed paper. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Pour bananas into a strainer placed over a medium saucepan. Allow to drain, stirring occasionally, for 15 minutes. Set banana pulp aside.
Place the saucepan with the banana liquid over medium-high heat and cook until reduced to ¼ cup, about 5 minutes. Remove pan from heat and stir banana pulp into the reduced liquid. Mash with a potato masher or a fork until fairly smooth. Whisk in butter, eggs, brown sugar and vanilla.
Pour banana mixture into flour mixture and stir until just combined. Gently fold in chocolate chips and walnuts, if using.
Pour batter into the prepared muffin tins. Bake for 15 minutes, or until toothpick comes out clean.
Makes 15-18 muffins
FOR BANANA BREAD: Spray a medium loaf pan with nonstick cooking spray. Pour batter into pan. Bake at 350°F for 55 to 70 minutes, or until toothpick comes out clean. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on a wire rack.