Wednesday, October 1, 2014
Chocolate Chip Banana Bread/ Texas Muffins with Greek Yogurt
I have so many recipes for banana bread and I bet many of you do also. This recipe is definitely a keeper and on the top of the list to make again!
Saw the recipe on Shopgirl and like that it has greek yogurt in it.
Maria adapted the recipe from Martha Stewart. She made one loaf. I baked 6 Texas size muffins.
1 1/2 cups all purpose flour
1 tsp baking soda
3/4 cup granulated sugar
1/2 tsp salt
1/2 cup vegetable oil ( used canola oil)
1/2 cup plain Greek yogurt
1 tsp pure vanilla extract ( Watkins caramel extract)
1 cup mashed ripe bananas (2 large bananas)
1/2 cup semi-sweet chocolate chips
Raw sugar - sprinkle on top of the muffins
Preheat oven to 350 degrees
Prepare the loaf pan or the muffin pan with non stick baking spray.
In a large size bowl combine the eggs ( which I always take out of the fridge and let come to room temp)oil, sugar and the vanilla( I used the caramel extract). Combine well with an electric mixer until smooth.
In a small bowl, add the flour,baking soda and salt which was sifted.
Take the dry ingredients and add them to the large bowl which contains the sugar,oil,eggs and vanilla ( or caramel) and mix well until well combined. Add the mashed bananas and greek yogurt and mix well.
When I add chocolate chip to a recipe I always place the chocolate chip in a small plastic bag and give them a light dusting with flour. This will prevent the chips from sinking to the bottom of the bread.
Once the chocolate chip are dusted fold them into the batter.
Pour the batter into the prepared loaf pan or muffin pan. If using the Texas size muffin pan fill the case 3/4 full. Otherwise you will get overflow and a mess to clean up.
Sprinkle the muffins with raw sugar.
The loaf bakes for and hour and the Texas size muffins usual take 25- 30 minutes. Insert a toothpick and when it comes out clean you know they are done.
Let it cool in the pan for a few minutes and them remove.