Are you one of the lucky ones to get the "Milk" calendar every year? We got one in 2009, and I found this recipe that I clipped from it, just when I needed a little something for a bake sale at the school. I had all the ingredients - especially two very ripe bananas so I went for it.
I packed them 2 to a small ziplock baggie, added a pretty label to the bag and my children said they went quick, at $1 per bag. I kept enough at home to try them and they were good. Soft. Chocolately with just a hint of banana. Here's the recipe:
Bite-Size Chocolate Banana Chip Muffins
1 cup flour
1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 cup sugar
1/4 cup unsweetened cocoa powder
1 cup Milk
1 cup mashed ripe bananas (about 2)
1/4 cup butter, melted
1/2 cup miniature semisweet chocolate chips
1. Preheat oven to 375 degrees F. Butter non stick miniature muffin pans or line with paper liners.
2. In a large bowl, combine flour, whole wheat flour, baking powder, baking soda and salt. In another bowl, whisk together sugar and cocoa; whisk in egg, Milk, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir just until moistened.
3. Spoon into prepared muffin pans, mounding as necessary to fill 24 deep or 36 shallow cups. Bake for 15 to 18 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
I would have to say I like my usual banana chocolate chip muffins banana chocolate chip muffins better - I guess it is the oats that add some texture. But if you prefer smooth, these are the ones for you! Enjoy.
Now, I must go do some research - I have to come up with a "bowling" theme cake for my soon to be 9 year old! I was thinking a 9 x 13 slab cake, and use fondant covered candles as bowling pins and a rice krispie treat covered in fondant for a ball, with a "9" on it. Do you have any ideas?