Chocolate Banana Bread Muffins

A quick note: I haven't been blogging as much lately because I've been so busy with school. Earlier this week, I got permission to begin writing my PhD dissertation, so I think things will get even more hectic. I'm trying to post things I've made in the past few months since I'm not doing as much cooking lately, at least not new recipes. Hopefully I'll get back to my regular posting soon!!!

This Chocolate Banana Bread recipe looked so chocolately and delicious that I wanted to make it for our weekly lab meeting. It's a semi-healthy recipe from Rancho La Puerta fitness spa. I decided to make this into muffins since they are easier to pass out than cutting a loaf of bread - big mistake. While the bread takes 40-50 minutes to bake, the muffins cooked in only 15!!! This meant that the banana chips didn't have time to rehydrate, so they were still a little hard. Other than that, the muffins were really good, so I would love to try this recipe as a loaf. If you'd like to try the muffins, I'd just suggest skipping the banana chips! By the way, I didn't make a mistake typing the ingredients - there's no actual sugar in this recipe other than the 'natural' sweetness from the prunes, bananas, and banana chips (and chocolate chips, haha)!

Chocolate Banana Bread Muffins

Ingredients:
9- or 10-ounce package pitted dried prunes*
3/4 cup mashed ripe bananas (about 2 medium)
1 cup whole-wheat pastry flour**
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 cup banana chips, chopped coarsely
1 cup semi-sweet chocolate chips

*Note: you may substitute 10 ounces (1 1/4 cups) unsweetened prune baby food for the pitted prunes, and omit the water and cooking in Step 1 below.
**I used 1 cup of regular pastry flour: 1 cup = 130 grams pastry flour, which can be made by mixing 87 grams all-purpose flour + 43 grams cake flour (it's a 2/3 to 1/3 ratio by weight).

Directions:

1. In a small saucepan, bring prunes and 2 cups of water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain.

2. Meanwhile, preheat oven to 350F. Lightly butter a 5x9-inch loaf pan and line bottom with a piece of parchment paper, cut to fit. Alternatively, place paper liners in a muffin pan.

3. In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine.

4. In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in banana chips and chocolate chips. Scrape the thick batter into pan and spread level.

5. Bake bread until a toothpick inserted in the center comes out a little chocolately but not gooey, 40 to 50 minutes. Loosen bread from pan with knife and invert onto a rack. Remove parchment. Turn bread right-side-up and let cool at least 1 hour before slicing. The muffins baked for 15 minutes and were completely done!

Servings: 16 slices or muffins

Source: Adapted from Recipe Girl