This is my go-to banana bread recipe. I love it because it uses a TON of bananas, which both helps to clear out my freezer stash, and gives it a great banana flavor. I've made it in every size imaginable - standard muffins, mini muffins, jumbo muffins, 9x5 loaf, mini loaves...I think you get the point. Sometimes I do it with just chocolate chips, and sometimes I do it with cinnamon and pecans. I got it from this great cookbook called "Muffins" (very appropriate). I've used the recipe so many times that I should know it by heart, but the book automatically flips open to it.
Oh, and the recipe claims that it makes 12 muffins, but I always fill the batter to the top, and I get at least 18 muffins every time. This time I got 20.
Recipe: Chocolate Chip Banana Muffins (from Muffins)
1/2 cup softened butter
1 cup firmly packed light brown sugar
2 eggs, lightly beaten
5-6 ripe bananas, mashed
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4 tsp baking soda
3/4 cup chopped nuts (optional)
3/4 cup mini chocolate chips (I didn't have minis, so I used 2/3 cup regular sized chips)
Preheat oven to 350 degrees. Spray muffin cups with nonstick cooking spray (or use liners).
In large bowl, cream together butter and brown sugar. Add eggs and bananas; mix well.
in separate bowl, combine flour with salt, baking powder and baking soda.
Stir in creamed mixture just until moistened. Fold in nuts and chocolate chips.
Fill muffin cups 2/3 full. Bake for 20-25 minutes or until golden brown.