Monday, August 8, 2011

Coffee banana muffins with dark chocolate chunks

I made these coffee banana muffins with dark chocolate chunks a while ago,
but didn't have the time to write about them, yet.
If you happen to have over riped bananas at home that you don't feel like eating anymore,
don't throw them away!
You can make great banana bread with those.
I decided to turn the banana bread I usually make into muffins and brought them over to our friends Anna and Beau who were having some friends from Edmonton staying at their house.
Because our friend Anna is allergic to nuts and Wil isn't such a big fan of walnuts I replaced the walnuts with dark chocolate chunks. 
No matter if you decide to make the banana bread or muffins, the recipe stays the same. Only the baking time is different.

What you need:
3 ripe bananas
200g dark chocolate chunks or 100g chopped walnuts
3 Tbsp strong coffee (warm not hot!)
110 g margarine
190g brown sugar
1/2 package of vanilla sugar
2 large eggs
300g all purpose flour
2Tbsp baking powder
1 dash of salt

Preheat the oven to 170ÂșC.
Remove the skin, then mash the bananas with a fork until mushy.
In a large bowl mix margarine, eggs, coffee, sugar and vanilla sugar with the mashed bananas and with a handmixer whisk everything until smooth.
Mix flour, salt and baking powder.
Slowly add the flour mix to the other ingredients and whisk everything well for about 2 minutes.
Mix in the dark chocolate chunks/chopped walnut.

Pour the batter into either a greased muffin or cake tin. The batter will rise in the oven. Therefore each muffin form only needs to be filled half way.

Bake the muffins for approx. 20 minutes.
The banana bread will need approx. 50 minutes in the oven.

Let everything cool down for a bit, then serve!

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