3medium very ripe bananasmashed well (about 354 grams)
½cupchopped walnutsabout 70 grams
1/2cupchocolate chipsabout 90 grams
Instructions
Preheat oven to 350℉ degrees. Grease a muffin pan or prepare with muffin liners.
In a small bowl, add flour, baking soda and salt, whisk and set aside.
In a large bowl mix egg, sugar and oil and stir until well combined
Add the dry ingredients to the wet and stir. This mixture will be thick and dry but mix or fold until you have very few streaks of dry flour.
Add milk, vanilla and mashed bananas and mix until incorporated.
Fold in walnuts and chocolate.
Divide the batter evenly among the prepared muffin cups. Sprinkle chocolate chips or walnut chunks on top.
Bake 22-25 minutes (adding time if needed) until the tops of the muffin spring back to the touch. The muffins should be lightly browned.
Remove from the oven and let cool on a wire rack for 10 minutes. Carefully remove each muffin from the tray onto the cooling rack.
Video
Notes
This recipe can be baked in a loaf pan ( 8 1/2 x 4 1/2 x 2 1/2 inch pan ) for about 55-60 minutes or until a toothpick inserted in the middle comes out dry and clean. These muffins last for about 4 days if stored in an airtight container in a cool place. Ideally, banana bread is made with very ripe bananas. I've tried this recipe with only two large bananas and works just as well too!