Party size (made 24 medium size and 24 mini size of muffins)
Ingredients:
- 490 grams
- All purpose flour
- 200 grams granulated white sugar
- 100 grams light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 130 grams white chocolate, cut into small pieces
- 4 large eggs, lightly beaten
- 16 tablespoons (226 grams) unsalted butter, melted and cooled
- 6 very ripe large bananas (approximately 1 pound or 908 grams), mashed well
- 2 teaspoon pure vanilla extract
Preparation and baking:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray a 12 - 1/2 cup muffin pan and small cupcake muffins tin (you will have to do this 2 rounds unless you have more then one muffin's tin)
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. Set aside.
In a another bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin for garnish. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature and you can always serve it with ice-cream.
Note: To mash bananas I have found the easiest way is to just use my fingers, a fork or a potato masher.
