They sit on my countertop, untouched, since the day I brought them home. The lovely bunch hasn’t moved from that spot where I placed them, after I carefully pulled them out of the grocery bag. Slightly green, they were not yet ready to be consumed. Now, a week later, the bunch is looking a little rough around the edges. Mushy to touch, they are covered in dark spots and streaks, the marks of a losing battle against time. I could eat them as they are, topped with some peanut butter or almond butter for a healthy snack. But, this bunch, I think, will be far more useful as the centerpiece to a baked good. Mashed, embellished and baked, these bananas will taste better as chocolate banana chocolate chip muffins.
Chocolate Banana Chocolate Chip Muffins
- 1 cup flour
- 1/2 cup cocoa flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3-4 ripe bananas
- 1 egg
- 1 cup buttermilk
- 1 stick butter (1/2 cup butter)
- 4 tbsp tahini
- 1 cup chocolate chips
- 3 tbsp sesame seeds
Preheat the oven to 350 F. Butter muffin pans (I use a butter baking spray, because it is incredibly easy to use)
In a bowl, mix the flour, cocoa powder, salt, and baking soda. Set aside.
In another bowl, whisk the egg. Add butter, vanilla, buttermilk and tahini. Mix. Mash the bananas into the liquid mixture.
Add the flour mixture to the bowl of liquid and gently fold the ingredients together. Add chocolate chips.
Scoop the batter into the butter muffin pans. Sprinkle muffins with sesame seeds. Bake muffins for 12-15 minutes. Remove from the oven and cool on a baking rack.
I slightly undercooked the banana muffins; it gave them a fudgy moist interior. You can't really taste the tahini. In the future, I'll play around with adding more to really get the roasted sesame flavor.