Reason # 128 to bake: being snowed in.
Just kidding. Not about the being snowed in part though. New Jersey did indeed get more than 20 inches of snow this past weekend. And public works employees, aka snow plowers, decided that they wouldn't clear the roads...apparently they were protesting budget cuts?
But anyways, ME need a reason to bake? Yeah right.
...okay fine, MAYBE my mom kept pushing me to find a recipe that uses bananas since the ones in the pantry were getting very ripe...but I was totally going to bake something regardless!
We literally had two bananas left and all of my recipes using bananas called for three bananas...which obviously didn't work because even if I halved the recipe, I would be left with half a ripe banana. What am I gonna do with half of a ripe banana?
So, I got on the computer and started looking through Tasty Kitchen for banana recipes that called for four bananas, that way I could half the recipe and use both bananas. Within a few minutes, I stumbled upon chunky monkey banana muffins. I think a big part of me just wanted to make these muffins because of their name. Chunky monkey. *hehe*
I don't really understand why they're called chunky monkey. I mean, I know monkeys love bananas. But chunky? I guess because there's a CHUNK of ingredients? Or maybe a chunkful of a certain ingredient...like um, the whole tablespoon of cinnamon? Yeah, definitely not putting that much next time. And yes, there will be a next time because my brother and dad loved the muffins and are demanding that I make them again. In fact, my dad bought a new bunch of bananas and is counting the seconds until they get ripe. As for me, I think I'm going to stick to banana cupcakes. Who knows though, maybe if I decrease the cinnamon, I'll end up loving the muffins as much as they did. After all, cooking is all about trial and error...and improvement.
Chunky Monkey Banana MuffinsYield: 24 muffins
Ingredients:1 cup granulated sugar
2 whole eggs
1 tablespoon vanilla
4 whole bananas, mashed
¾ cups buttermilk
1 cup margarine, melted (I used olive oil)
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cinnamon
1 cup coconut sweetened, shredded
1 cup chocolate chips
Directions:Preheat oven to 350 degrees F.
Cream together sugar and wet ingredients (eggs through margarine on the above list). Mix in dry ingredients.
Fold in coconut and chocolate chips. Place 2 scoops/spoons of batter into lined muffin tins.
Bake for 20 minutes.
Adapted from Tasty Kitchen