“This is a fan-favorite in our house! This can be made with or without the chocolate chips and is so easy to make. We made these as muffins instead of a loaf as they are easier for little hands while traveling.” – Kellie Padgett
Yield: 24 muffins
Ingredients:
3-4 medium, overripe Bananas
¾ cup Sugar
1 Egg
1 tsp. Vanilla
¼ cup Vegetable Oil
1 ½ cup All Purpose Flour
1 ¼ tsp. Baking Powder
½ tsp. Baking Soda
Dash of Cinnamon
1/8 tsp. Salt
1 cup Chocolate Chips + additional for topping
Directions:
Preheat oven to 350 degrees. Prepare cupcake pan by placing cupcake liners in a 24-cupcake pan and spraying lightly with nonstick spray.
Mash the bananas with a fork or whisk. Whisk in the sugar, egg, vanilla, and vegetable oil.
Mix the flour, baking powder, baking soda, cinnamon, and salt. Batter will be lumpy – don’t worry.
Fold in the chocolate chips.
Pour the batter into the prepared cupcake pan (top with more chocolate chips if you want). Bake for 22 to 25 minutes, checking for doneness with a toothpick. Let cool.
Recipe adapted from Something Swanky Chocolate Chip Banana Bread.