These are the cutest little banana's ever! A bite size treat that's super addicting and definitely a crowd pleaser. From looking at this photo you might not know that these are actually really easy to make as along as you have a simple muffin recipe and a nonstick banana mold. I cant see the molds being all that hard to find;however I got mine as a birthday gift. President Choice is the brand and I find a lot of their baking ware to be really unique, durable and affordable.I recommend their cooking and baking ware.
For this creation I used a Banana Pecan Muffin recipe and then altered it to be banana chocolate chip. However I can see any muffin recipe for these banana molds.The key to have these come out just right is the mixing method. You don't want to much mixing or to little,you just want the batter to be combined. The baking time is also an important factor for the recipe because you do not want these to over bake at all because they will lose their moisture and be to crispy. You want to see that perfect golden brown around the edges and then its time to pop them out of that pan.
With the perfect baking time you get the best texture and flavor. Incredibly moist, chewy and strong flavors of banana and chocolate. You want to see those muffin rise perfectly and just slip out of those molds so easily. Only thing I warn about is to never overflow the batter because that's when you have problems with sticking,if you avoid that your in the happy baking day and if it does happen carefully pry away the edges with your hand. No Knives!
I love to see some more ideas for these banana molds. Anyways its October and its time to get into the Halloween mode.So watch out for some spooky treats to come your way.
Mini Banana Chocolate Chip Muffins ( Adapted from MUFFINS, Banana Pecan Muffins)
Yields: About 12 or double recipe for 24+
1 cup all purpose flour
1 1/2 tsp baking powder
pinch of salt
1/3 cup granulated sugar
1/2 cup chocolate chips
2 large overripe bananas (frozen bananas,thawed out)
5 tbsp 2% milk
2 tbsp unsalted butter
1/2 vanilla extract
Tuned on oven to 375F. Greased and floured one banana mold pan.
I sifted flour,baking powder & salt together in a glass bowl. Then mixed in the sugar and chocolate chips till fully combined.
I thawed out 2 overripe frozen bananas.Once soft I mashed the bananas in another glass bowl with a fork.I added in the milk, beaten egg, melted butter & vanilla to the fruit and mixed together.
Made a well in the flour blend.Poured the wet mixture into the middle of the well. I gently folded the ingredients together with a large rubber spatula, till just combined. Also making cutting motion through the batter helps combine everything.
Then I spooned in the batter into the molds,not overflowing.Baked till puffed,edges are golden and when touched it springs back.You can also check for sure with a toothpick.Plus do not over bake.You want lightly golden and moist.
I cooled them for a few minutes and then proceeded with flipping over the pan on a clean surface.I let them fully cool on a cookie rack.
Note: If they don't all pop out by themselves, use your hands to remove them from the mold.Do not use knives because they will scratch the pan. To avoid this all together do not overflow molds and keep the batter in the molds.