Banana Tea Bread (Banana Nut Chocolate Chip muffins)

 


  • 1 3/4 all-purpose flour (219 grams)
  • 2 tsp baking powder 
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup soft butter or oil 
  • 1/2 cup peanut butter, optional
  • 2-3 ripe bananas, about 1 cup
  • 110 grams sourdough starter, optional 
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract, optional 
  • 1 tsp cinnamon, optional 
  • 1 1/2 cups medjool dates, chopped & liquid soaked then drained (1 c oj or water), optional 
  • 1 cup cranberries ir raisins, optional 
  • 1/2 cup walnuts, chopped, optional 
  • 1/2 cup chocolate chips, optional 
  • 3 tsp turbinado sugar, optional

  • For muffins:Preheat oven to 450 degrees Fahrenheit. Grease or line a muffin tin with 12 paper liners. 
  • In a large mixing bowl, use a hand mixer to cream together bananas, butter, peanut butter if using, and sugar, about two minutes.
  • Beat in eggs until combined. Add in the baking powder, soda, salt, and vanilla and mix briefly.
  • Add in half of flour, mix with hand mixer until just combined, then add in the remaining flour until just combined. Fold in optional mix-ins. 
  • Divide the batter equally among the 12 muffins, filling almost to the top of the muffin tin. Sprinkle with turbinado sugar, optional. 
  • Bake in the preheated oven for 5 minutes. Reduce the oven temperature to 350 degrees and continue baking another 14 to 16 minutes, until a toothpick inserted into the center comes out clean.
  • Once fully cooked, remove from oven.
  • Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
    Note: For bread, grease a loaf pan and bake for a total of 60-70 minutes. 

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