Tag Archives: banana bread

Banana Chocolate Chip Muffins

112511 012-1

Looking for a banana muffin that is moist and full of banana flavor? This recipe (slightly adapted from Cook’s Illustrated) is your answer. It packs FIVE bananas into a single loaf of bread (or batch of 15-18 muffins).

I like bananas, but only if they are on the slightly green side. Once they are completely yellow or start to brown, I won’t touch them. I can push them on the kids for a little longer, but none of us are squishy banana fans. So I regularly have one or two bananas from a bunch that go “bad” before we eat them. So I peel and throw these overripe bananas into my freezer in Ziploc bags. Eventually those bags get to the bursting point, and I know I need to do some banana baking.

This recipe is one of our favorites. The bananas are cooked (in the microwave) until they are liquidy, and then the liquid is reduced to concentrate the banana flavor. You can add chocolate chips and/or chopped nuts to your liking.

112511 022-1

The muffins also freeze nicely if you happen to have A LOT of bananas to use up and want to make multiple batches!


Banana Chocolate Chip Muffins (or Bread)

112511 012-1

1 ¾ cups flour
1 tsp baking soda
½ tsp salt
5 large very ripe bananas
½ cup (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
¾ cup light brown sugar
1 tsp vanilla extract
1 cup chocolate chips
½ 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.

adapted from Cook’s Illustrated


Leave a comment

Filed under Breads, Breakfast/Brunch

Waffle Week: Banana Nut Bread Waffles

banana nut waffles-1

These waffles taste just like banana bread, laced with cinnamon and finely chopped nuts. And some great deep pockets just begging for Vanilla Buttermilk Syrup (recipe HERE). These waffles are one of our family’s favorites! Your kitchen will smell divine for the rest of the day.

For Waffle Tips & Strategies, click HERE.


Banana Nut Bread Waffles

banana nut waffles-1

2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon cinnamon
1 ½ cups buttermilk or sour milk**
2 Tbs brown sugar
1 teaspoon vanilla extract
2 eggs, separated
1 ½ cups mashed bananas (about 3 ripe bananas)
4 Tbs butter, melted
¾ cup walnuts, chopped

In a large bowl, combine flour, salt, baking soda, and cinnamon. In a separate bowl, combine buttermilk, brown sugar, vanilla, and egg yolks. Mix well. Stir in bananas and melted butter.

Using an electric mixer, beat egg whites until they form soft peaks. Stir buttermilk mixture into dry ingredients. Gently fold beaten egg whites into batter. Fold in chopped nuts.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes 3-4 large Belgian waffles (12-16 small squares)

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 1 ½ cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

Recipe adapted from Willow Bird Baking


Vanilla Buttermilk Syrup

  • Servings: Makes about 2 cups
  • Print


1 ½ cups white or brown sugar (I use half white, half brown)
1 cup buttermilk
½ cup (1 stick) butter
2 Tbs dark corn syrup
1 tsp baking soda
pinch of salt
1 vanilla bean, split and scraped**

Combine sugar, buttermilk, butter, corn syrup, baking soda, salt, and vanilla bean (both seeds and split pod) in a large pot (mixture will increase drastically in volume while cooking from the reaction between buttermilk and baking soda. Use a LARGE pot: soup pot size). Bring to a boil over medium heat. Reduce heat to maintain a low simmer and cook, stirring, for about 10 minutes, or until syrup is a light golden brown. Remove from heat. Remove and discard vanilla bean pod. Serve warm.

Store in refrigerator. Syrup will thicken to a soft caramel consistency in the refrigerator. Reheat before serving.

Serve over Waffles, Pancakes, Ice Cream, or anywhere you would use a caramel sauce.

** You can substitute 1 tsp vanilla extract for the vanilla bean, if desired. Stir vanilla extract into syrup AFTER cooking and removing from heat.


Leave a comment

Filed under Breads, Breakfast/Brunch, Desserts