Put those rotten bananas to use!

After my sister in law had made some banana muffins for a monkey-themed brunch for a baby shower awhile back, I haven't gone back to my loafed banana bread!  These little chocolate chip banana bread muffins are the perfect after school snack or "sweeter" breakfast fix on the go, no slicing the loaf of bread which eliminates some of the mess~ just quick and easy and the kids LOVE them.  The 24 muffins that one batch makes don't last too long around our home.  You can use any banana bread recipe (we love to add chocolate chips for a twist,  the mini ones actually work the best but we had none on hand this afternoon when we made them) just use a medium size melon scooper to fill your sprayed muffin tins and cook them up for a tastey and semi-healthy treat.

In case you don't have a family recipe of your own, here's ours or rather my mom's:

BANANA BREAD (or muffins in our case)

1/2 cup butter (one cube)

1 cup sugar (rounded)

2 eggs

1 tsp. vanilla

3-4 ripe bananas (you can pre-mash if you desire to make easier to mix)

1 tsp. baking powder

1/2 tsp. baking soda

2 1/2 cups flour

1 cup chocolate chips

Mix sugar with softened butter, add eggs, vanilla and bananas.  Mix well.  Add dry ingredients.  Grease/flour pans (I use the baking spray).  Makes 2 medium loaves or 24 muffins.  Bake at 350, I cooked my muffins for 15-16 minutes the sides will be brown with a lighter top until a toothpick inserts clean (besides melted choc chips.) If you are making loaves bake for 30-45 minutes depending on size of loaf pans.  They taste great fresh and warm out of the oven with a glass of milk or even better cover with plastic wrap or fill a ziplock bag and let the moisture do the work, the second day they are fantastic as well!