My discovered a new way to use up overly ripe bananas ... wait for it ... banana muffins with dark chocolate chunks and fresh raspberries! I was searching the internet when I stumbled across Recipeboy.com and his recipe for chocolate, raspberry, banana bread. Three of my favorite ingredients in one recipe - dreamy. I converted the bread recipe into muffin form because I had planned to pack them for a picnic.
As luck would have it, I had a Godiva Dark Chocolate bar in my pantry, (That should not surprise anyone.) some perfectly ripe bananas on my counter and a bag of frozen raspberries in my freezer. I could hardly wait to get started on this recipe.
Raspberry, Dark Chocolate, Banana Muffins
Yield: 12 regular muffins and 12 mini muffins
Prep Time: 15 min
Cook Time: 30 min
Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
1. Preheat oven to 350°F. Spray a muffin pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition.
Add the banana, yogurt, and vanilla; beat until blended.
Stir in the flour mixture; just until moist. Don't over-mix.
Stir in the chocolate chunks and then gently stir in the raspberries.
4. Spoon the batter into the prepared pan.
Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
I made some mini muffins,
and some regular sized muffins:
You've got to try these muffins to believe how good they are. They are incredible.
Dark chocolate, bananas and raspberries are an irresistible combination.
Most of these muffins never made it to the picnic because we ate so many of them warm out of the oven.
Don't take my word for it, make a batch of dark chocolate, raspberry, banana muffins for
It didn't take long before I made the recipe again, this time with no intention of sharing, I made a loaf of banana, raspberry and chocolate chip bread.
Not sure if I liked the muffins or the bread better. Bottom line - it really doesn't matter. Both are decadent and delicious.
Ciao!
Raspberry- Dark Chocolate Banana Bread
Yield: 12 regular muffins and 12 mini muffins
Prep Time: 15 min
Cook Time: 30 min
Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
Directions:
1. Preheat oven to 350°F. Spray a muffin pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
Source: RecipeBoy.com
No comments:
Post a Comment