This cake is so good! We had it with breakfast and everyone loved it. I still have a few pieces in the fridge for snack later… mmmmm.
I did add a scoop of vanilla whey protein powder and 3 T. of blackstrap molasses to the batter but I think it would still be awesome without that. The kids have requested a batch with chocolate chips the next time I make it.
You can even make a single serving in a mug! How great is that?
Source: Banana Cream Cake Recipe
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Cover Image by PublicDomainPictures from Pixabay
So yesterday morning something was smelling really funky in my kitchen. I had a bowl of really ripe bananas that I thought may have been the reason for the smell. I decided to make some muffins with them but DS4 wanted chocolate chips in them too. He loves chocolate just about as much as I do so I thought it sounded like a pretty good idea.
If you want to find out what the funky smell was click here.
Chocolate Chip Banana Muffins
(makes about 24 muffins)
- 5-6 medium bananas, mashed
- 2 eggs
- 2/3 c. milk (I used buttermilk)
- 3/4 c. white sugar
- 3/4 c. brown sugar
- 3 c. all purpose flour
- 2 t. baking soda
- 2 t. salt
- 2 t. vanilla (optional)
- 1/4 – 1/2 c. chocolate chips
- 1/2 c. chopped nuts (optional)
Preheat oven to 350.
Line a muffin pan with cupcake liners and spray lightly with nonstick spray or just spray the pan well.
Whisk together the dry ingredients and gently add in the chips and nuts. Set aside.
Whisk together the eggs, milk, vanilla, and bananas. Mixture will be slightly lumpy.
Gently stir into the dry ingredients. Mix just until blended.
Spoon the batter into the muffin cups or use an ice cream scoop.
Bake for 15-20 minutes until the centers are slightly springy. (Or do the toothpick test.)
Cool slightly and enjoy.
We have muffins several times through the month. They are so easy to make and can be eaten for breakfast or snack throughout the day. This is a good way to use up those overripe bananas sitting in the fruit bowl too!
The kids really like this recipe and refer to it as them as Banana Cinnamon Muffins. I changed the original around a little as I was running low on supplies one day and surprisingly enough it worked out just fine. You could also add some chopped nuts to the batter if you like.
Banana Crumb Muffins
- 1 1/2 c self rising flour
- 3 bananas, mashed
- 3/4 cup sugar
- 1 egg, lightly beaten
- 1/3 cup oil
- 2 T all-purpose flour
- 1/2 t ground cinnamon
- 1 T butter or margarine
- 1/3 cup packed brown sugar
Preheat oven to 375
Place 15 muffin liners in Muffin Pan. Spray the bottoms, if desired.
In a large bowl, mix together bananas, sugar, egg, and oil.
Add in the flour. Stir the mixture just until moistened.
Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.