banana Archives - Marisa's Italian Kitchen

No matter what season we are in or what day of the week it is, these banana oatmeal chocolate chip muffins are always a welcome treat. I know, a mouthful right! I did not want to leave any of these yummy key ingredients out. In my opinion they all shine in this recipe, like a well played orchestra! Pairing them all together truly has them singing in harmony.

There is no baking challenge required here and you will find them quite easy to make. With just a few simple steps and with ingredients we usually have on hand, you’ll be well on your way to making these deliciously moist and cake-like muffins for your family.

Consequently, my family simply adores bananas! We literally go through about 2 dozen bananas a week. I kid you not!

Overly ripe bananas, with brown speckled skin, are simply the best for baking so be sure to use really ripe ones as they yield a more intense banana flavor. Whenever I have to many over ripe bananas, I like to freeze them, skin intact, in a resealable freezer bag ready for whenever the baking bug hits. Which is quite often in my case!

I used my mini processor to grind my rolled oats till fine. You can however use them whole for a chewier texture.

Initially, I wanted to use chocolate chunks, however after testing the recipe a few times I settled on mini chocolate chips for an even distribution of chocolate. The heavier chocolate chunks tended to settle mostly at the bottom of the muffin. I did however top the muffins with the bigger chocolate chunks, just before baking to give them a little extra love!

It bears mentioning that sour cream really does lend some extra moistness to these muffins, however, it is interchangeable with plain yogurt and also buttermilk for some extra tang!

Also noteworthy is this really wonderful streusal topping which I slightly tweaked from an older post of Raspberry Crumb Muffins. I added rolled oats for an extra crumbly texture and substituted golden brown sugar for the granulated sugar. It worked out beautifully. And, as an added bonus, this streusal topping can be made in advance and chilled till ready to use. Any leftover topping can be refrigerated for a couple of weeks.

Enjoy these banana oatmeal chocolate chip muffins for breakfast, brunch, potlucks or for just about anytime of the week! I am sure they will soon become a family favorite!

Banana Oatmeal Chocolate Chip Muffins

Deliciously moist banana oatmeal chocolate chip muffin with a crumbly streusel topping.

Course Muffin

Author Marisa

Ingredients

CRUMB TOPPING MIX
1/3 cup flaked rolled oats
1/2 cup all-purpose flour
1/2 cup golden brown sugar
4 tablespoons unsalted butter
MUFFINS
4 tablespoons unsalted butter softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup ground oat flakes
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup sour cream
3/4 cup semi-sweet mini chocolate chips
3 ripe bananas peeled and mashed

Instructions

Streusel Crumb Topping
Place all ingredients for the streusel topping in a small bowl. Use your hands to work the dry ingredients with the butter till they resemble crumb like morsels.
Chill till ready to use.
Muffins
Preheat the oven to 350 degrees F.
In a medium size bowl, whisk together the all purpose flour, ground oats, baking powder and the baking soda and set aside.
Grease a 12 cup muffin pan or line with paper muffin cups.
In a large bowl, cream together the butter, sugar and the vanilla.
Mix in the egg until combined.
Mix in 1/4 cup of sour cream and half the flour mixture.
Repeat with the remaining sour cream and then the remaining flour.
Fold in the mini chocolate chips and the mashed bananas.
Divide the batter equally among the 12 muffin cups. ( I used an ice cream scoop)
Top each muffin with a heaping tablespoon of the prepared crumb mixture.
Bake for 25 minutes to 30 minutes, or just until a toothpick inserted in the middle comes out clean.
If you are not using the paper liners be sure to let the muffins cool for about10 minutes before releasing them from the pan.

An easy to bake Tropical Chocolate Banana Pecan Bread and simply heavenly!

The very first time I brought this banana bread in at work, a co-worker took one bite rolled her eyes and uttered “orgasmic”! It’s most certainly that good.

This tropical chocolate banana pecan bread will be a huge hit at your next family gathering or potluck. It has always been my go to banana bread recipe whenever a craving hit and a no fail recipe. Even beginners will appreciate the simplicity of this sweet loaf as its not complicated to put together and yet so amazingly delicious you’ll want to bottle the tropical aromas.

While the mashed bananas render this sweet loaf moist, the pecan and coconut topping adds a lovely crunchy bite in contrast to the loaf itself.

When using bananas for baking, make sure they are ripe with brown freckles but not bruised. If you have an abundance of over ripe bananas you can freeze them, with the peel on, sealed in a ziplock bag. When you’re ready to use them, simply bring them out to thaw. Peel the bananas and add them to your favorite recipe.

Consequently, you will need approximately 3 medium sized ripe bananas to equal one cup of mashed bananas for this recipe. Although a potato masher comes in real handy when mashing the bananas, a fork will do just fine.

I omitted the raisins from the original recipe and added the chocolate chips and pecans simply to suit my personal tastes. I’m just not a fan of raisins in my desserts!

Alternately, walnuts can be substituted for the pecans if that is what you have on hand.

Bake this Tropical Chocolate Banana Pecan Bread today and enjoy with your favorite cup of tea, coffee or simply a cold glass of milk.

Ingredients:

1/2 cup butter, softened
1 cup packed brown sugar
3 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1 cup mashed bananas
1 cup mini semi-sweet chocolate chips
1 cup pecans, chopped

Topping:

1/2 cup shredded coconut
1/4 cup packed brown sugar
1 tbsp butter softened
1 1/2 tsp all-purpose flour
1/4 tsp cinnamon
1/4 cup pecans, chopped

For the topping: Combine all ingredients until nice and crumbly into a small bowl and set aside

Grease a 9 x 5 inch loaf pan and set aside. Preheat oven to 325*F (160*C).

In a large bowl beat together the butter and sugar on medium speed just until light and fluffy.

Next, beat in the eggs one at a time, beating well after each addition. If you are using a stand mixer make sure to scrape down the mixture a couple of times. Stir in the vanilla.

In a medium sized bowl combine the flour, baking powder, baking soda and cinnamon. Stir the flour mixture into the butter mixture alternately with the mashed bananas just until combined. Do not over-mix.

Fold in the chocolate chips and chopped pecans.

Pour the batter in the prepared loaf pan and sprinkle with the coconut topping.

Bake in preheated oven for about one hour. The loaf should be golden brown. I always check to see if it is done by inserting a toothpick in the center. If it comes out clean it is done. If it is wet, bake a little longer.