I made Banana Bread and Chocolate Banana Muffins
2 cups all-purpose flour
1 teasp baking powder
½ teasp baking soda
½ teasp salt
½ teasp ground cinnamon
½ cup margarine, softened
¾ cup packed brown sugar
2 medium, ripe DOLE® Bananas, mashed (about 1 cup)
¼ cup sour cream
1 teasp vanilla extract
1 cup chopped almonds or walnuts, toasted
Combine flour, baking powder, baking soda, salt and cinnamon in medium bowl; set aside.
Beat margarine and sugar in large bowl until light and fluffy. Beat in eggs. Beat in bananas, sour cream and vanilla until blended. Add in flour mixture; beat until just blended. Stir in nuts.
Pour into 9 x 5-inch baking pan sprayed with vegetable cooking spray.
Bake at 350 degrees, 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes
Chocolate Banana Muffins
These were good but a little heavy for me
2 cups all purpose flour
¾ cup sugar
¾ teasp baking soda
½ teasp salt
3 lrg very ripe bananas, mashed well (1 1/2 cups)
6 tbsp unsalted butter, melted and cooled (3/4 stick)
2 lrg eggs
¼ cup whole or low-fat plain yogurt (I used sour cream)
½ cup cocoa
1 teasp vanilla extract (you can add rum,orange or any other flavoring you want)
*tip if you really like them chocolaty, try folding in about a cup of chocolate chips into the batter.
Adjust an oven rack to lower -middle position and heat the oven to 350 degrees.
Grease a muffin pan or place muffin liners in pan. Set aside.
Whisk the flour,cocoa, sugar, baking soda and salt together in a large bowl.
In a medium bowl, whisk the mashed bananas, melted butter, eggs, yoghurt and vanilla together.
Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined(do not over mix).
Fold in the chocolate chips(if using)... the batter will look thick and chunky.
Fill muffin tin 3/4 of the way with the batter and smooth the top.
Bake until a toothpick inserted into the center comes out with just a few crumbs attached, about 18-20 minutes.