Let me invite you into the craziness that is my brain on a Friday morning at 7:03. This particular Friday, we were going out of town for the weekend as soon as Gray got home from work, leaving Landon with my in-laws, and of course, my laundry basket was overflowing. Instead of sleeping (which I probably should have been doing, considering after baby #2 makes her appearance, I’m expecting to never sleep again) I started making a list of things to do in the “notes” on my phone. I don’t like to go out of town with the house out of order, and I can never sleep when I know I have a lot to do.
Do laundry, pack Landon a bag, pack mine and Grayson’s clothes, get food together to take with us, write Women’s Ministry email, take out trash, sweep, unload and reload dishwasher, clean out refrigerator, wrap baby shower gift, take a shower…
And yes, I have to put “take a shower” on my to do list, or it most definitely will not get done (#momlife).
So, I put on my favorite fuzzy robe and walked into the kitchen. I made myself some coffee and decided to sit down and enjoy it with an oatmeal bar while I typed up my Women’s Ministry email before Landon woke up.
And then, I saw some overly-ripe bananas on my kitchen counter. They would be completely rotten by Monday, Landon wouldn’t be here to eat them all weekend, and Gray and I wouldn’t eat them. I didn’t want to throw them away. Hmmm… wonder what I could make with three overly-ripe bananas?
I quickly searched Pinterest for “banana and chocolate chip muffins,” and lo and behold, I ended up with cold coffee and a whole bunch of homemade muffins. I personally am no fan of bananas, but my little bear loves them and he was delighted to wake up to warm “cake” as he calls it. I tried one and despite not liking bananas, I have to say they were delicious. They’re moist and buttery and have the perfect amount of sweetness, the tops are golden brown, and there’s just enough chocolate to compliment the banana. YUM!
If you are lucky enough to know my Mama, you’d agree with the statement that “I am my Mother’s child.” This is totally something she’d do. So naturally, I have to share this spur-of-the-moment recipe with ya’ll. Enjoy with an ice cold glass of milk or your favorite coffee!
- 3 large overly-ripe bananas
- 1/3 cup melted butter
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all purpose flour
- 1 cup chocolate chips
- First, preheat your oven to 350 degrees and coat muffin tin well with cooking spray.
- Then, in a large bowl, mash bananas with a fork and stir in melted butter.
- Using a hand mixer, blend in sugar, egg, and vanilla extract.
- Mix in salt, baking soda, and flour.
- Stir in chocolate chips until just combined (do not overmix).
- Divide into muffin tins and bake for 20 minutes.
*Recipe adapted from The Baking ChocolaTess