Friday, July 3, 2015

Banana Chocolate Chip Muffins and Loaf

If you browse my blog you will see a few versions of my banana baking adventures! This recipe yields twenty four one ounce mini muffins, 3 regular muffins and one loaf cake. It's a lot but the good thing is you can freeze some if there are still any left overs. Just wrap them in a cling wrap or in a ziplock and cover with aluminum foil and into a container to avoid freezer burns. 


4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup canola oil
1 cup white sugar
1 cup brown sugar
4 eggs, lightly beaten
1 tsp vanilla
6 Tb milk
8 ripe bananas, mashed


In a big bowl, sift together the dry ingredients and use whisk to mix. In another bowl or in a kitchen aide bowl beat together the oil, sugars, lightly beaten eggs, vanilla and milk and lastly the mashed bananas. Pour into prepared greased pans and bake at 350 deg F for 1 hour and 15 minutes for the loaf and 15 minutes for the mini pans and 25 minutes for the regular pan. Check doneness by inserting a toothpick. 

Cool in a pan for a few minutes and then transfer to a wire rack. Enjoy!

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