Monday, April 1, 2013

Soft and Moist Chocolate Chip Banana Muffins


This is a favorite in our house and is very easy to make, either as loaves or muffins. This recipe makes two loaves.

CLICK HERE for a gluten-free, dairy-free version. 

1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
2 tsp vanilla extract
6 very ripe bananas - mashed
3 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda
1 cup semi-sweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

2.In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
Stir in the bananas, mayonnaise, and vanilla
Stir together the flour, salt, baking powder and baking soda.
Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Do not over-mix.

3. Fold in chocolate chips.

4.Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

For muffins:

Grease muffin tin or use baking cups.
Fill muffin tin or cup 3/4 full.
Bake at 350 for 20-23 minutes or until a toothpick inserted in the middle comes out clean.

** This was originally posted at my other blog:

*** We are a nut-free household, but I’m sure walnuts would be great in these.

Welcome Home Wednesdays

No comments:

Post a Comment

Thank you for stopping by and taking the time to comment.