I don’t know about you but I always have over ripe bananas. To be honest, my kids love them, but bananas aren’t my favorite, except of course in banana bread, which I usually turn into muffins because I love anything “grab and go” these days.

 

We love Pottery Barn Kids Pink Ruffle Gingham Apron for an extra special touch.

Now I’m not an amazing baker, but it’s something I enjoy, especially with my daughter on a rainy day. I’m usually short ingredients and sending my husband to the grocery store mid wisk, but that’s pretty much the story of my life! I don’t know about your kids, but Georgia loves to play dress up all day, so naturally we have a personalized apron to go with all of our baking activities. This one from Pottery Barn Kids is perfect for the “girly girl” and I just love anything monogramed, it just adds that extra special touch don’t you think?

 

 

 

 

 

 

 

Our daughter, Georgia, who is 2 ½ isn’t a bad eater, but she’s not very adventurous so I’ve found that having her help in the kitchen gets her to try more things. Most recipes I follow are fairly basic and i just love this super easy Chocolate Chip Banana Bread recipe from Princess Pinky Girl. I, of course, turn it into muffins so I can just eat them as we race out the door! 

 The first time I made this recipe we were going on a family road trip (my first ever road trip actually) to Kiawah Island, South Carolina. These were a perfect car snack as I was 7 months pregnant with our son and knew I needed something that didn’t come from a rest stop for both me and our daughter. They ended up being a huge hit and as I do with everything, I over baked. and we ended up eating them for most of the vacation too. Our car, however, was a disaster by the end, as chocolate chips and a 16 month old aren’t a great combo! Lesson learned. Kind of.

 

 

 

 

 

 

 

 

 

I’ve adapted the cooking time for muffins since that’s what I make, but if you visit Princess Pinky Girl’s Website, you’ll find the directions for the bread if you prefer that.

 

 

Prep Time: 10 minutes
Cook Time: 10-12 mins (for muffins)
Makes: about 4 dozen mini muffins (depending on how full you fill each one – tiny humans tend to go big or go home when filling the pan)
Author: Jennifer Fishkind

 

 

Ingredients

  • 3/4 cup unsalted butter at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/3 tablespoons milk
  • 3 ripened bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 bag chocolate chips (I like to use the milk chocolate chips by Nestle – they also double as a little brother distractor since baking isn’t his best activity these days)

 

 

 

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, combine the sugar and the butter. Use a mixer on low until combined.
  3. Add eggs and blend.
  4. Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy – that’s ok!
  5. Add the flour and the baking soda and mix until blended. Fold in the chocolate chips.
  6. Spray the muffin pan with non-cook spray and then add to each container, filling apx ¾ of the way up. I prefer not to use liners and just to spray the tray like crazy.
  7. Bake for about 10-12 minutes. You should be able to have a toothpick inserted into the middle of a muffin come out clean.
  8. Remove from the oven and let cool on a wire rack for about 30 minutes. Remove from pan and serve.
  9. I’ve never done this but you can also wrap in plastic wrap and then with tin foil and freeze – we eat them too fast to do this though.

 

 

 

Try these great add in’s for Banana Muffins too:
  • Walnuts
  • 1/4 teaspoon of cinnamon or nutmeg
  • Coconut flakes
  • Sprinkles (make it festive!)
  • Sprinkle some powdered sugar on top

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