I‘m gonna be honest; I didn’t do much cooking in April. This is probably not a shock given that I didn’t post any new recipes. My cold left my taste buds unable to differentiate between yummy or yucky, which is a bad place for a food blogger to find herself. But I’m back in the kitchen, baby and I have something yummy for you today!
I like bananas, but I am particular about how ripe they are and will only eat them when they are still fairly green. Once they get ripe, they lose all appeal to me. Thankfully, I can still put them to good use in either a smoothie or a strawberry banana bread. Those were all great options for my too ripe to eat bananas, but I was craving something a bit decadent after two weeks of chicken noodle soup.
Something with chocolate.
These muffins satisfied me immensely. Moist and tender with a lovely pop of rich chocolate in every bite. They made an excellent breakfast or dessert or snack during the day. They are obviously incredibly multi-purpose! LOL!
This is a great banana bread recipe to add to your collection. And I like to think those bananas counterbalance the chocolate chips. Plus, chocolate is good for you, right? Right? Right? Don’t tell me if it’s not. I’m happy living in my chocolate chip banana muffin world. 🙂