Ingredients:
- 3 large (approx. 12 oz / 340g) overripe bananas, mashed
- 1/2 cup (115g) unsalted butter, melted and cooled
- 3/4 cup (150g) brown sugar, packed
- 1 large (50g) egg, room temperature
- 1 tsp (5ml) vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp (5g) baking soda
- 1 tsp (2g) salt
- 1 tsp (2g) ground cinnamon
- 1/2 tsp (1g) ground nutmeg
- 1/2 cup (85g) semi-sweet chocolate chips
- 1/4 cup (60g) chopped walnuts or pecans
Instructions:
- Get the oven to 350°F (175°C). Line your tin with paper liners or grease them well with butter.
- Mash the overripe bananas in a large bowl until they are smooth with very few lumps.
- Stir in the melted butter, brown sugar, egg, and vanilla. Whisk until the mixture looks smooth and the sugar has mostly dissolved.
- Sift the flour, baking soda, salt, cinnamon, and nutmeg into the wet bowl.
- Gently fold the ingredients together with a spatula until no streaks of flour remain. Note: Stop immediately to prevent a tough texture.
- Fold in the chocolate chips and chopped walnuts.
- Divide the batter into 10 cups, filling them about 3/4 full.
- Bake for 18–22 minutes until the tops are deep golden brown.
- Poke the center with a toothpick; it should come out clean or a few moist crumbs.
- Cool in the pan for 5 minutes, then move them to a wire rack.