Banana Walnut Chocolate Chip
Living in Puerto Rico, we always have an abundance of naturally grown produce. The inspiration for this dish was actually the bananas that where given to us from our neighbors back yard. By doing this, he is automatically reserving the first few Banana Walnut Chocolate Chip muffins that come out. We have even recently planted our own and they are now sprouting babies of their own. Now of course with my wife being Puertorican. She has to add her own little flare to this. She makes her crumble with a little kick as you will see below. She loves to explore spicy with sweet. I must say I am a huge fan as well.
Ingredients
Crumble Topping Ingredients
- 5 tablespoons of melted butter
- ½ cup of sugar
- ½ cup of flour
- ½ cup of oatmeal
- ½ teaspoon of sea salt
Muffin Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 cups walnuts (1 ½ cups mixed in muffin batter chopped (½ cup walnuts whole set aside to decorate on top))
- 2 cup semi-sweet chocolate chips (1 1/2 cup mixed in muffin batter (½ cup to sprinkle on top))
- 6 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup sour cream
- ½ cup whole milk
- 1 ½ cup mashed ripe bananas (about 6 large bananas)
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ teaspoon cayenne pepper
- 2 tablespoon of brown sugar
Instructions
- Gather your ingredients
- Take your crumb topping ingredients and mix them together in a large bowl. Stir with fork until pea sized crumbs form. Set aside.
- Preheat the oven to 375 degrees Fahrenheit and set the oven rack to the middle position. Put your walnuts on a parchment sheet or aluminum foil & sprinkle with cayenne pepper & brown sugar. Then roast in the oven for about 7 minutes once the oven has reached 375. (Watch them!!. You're looking for the brown sugar to be slightly caramelized.) Once caramelized pull out and set aside.
- Spray a 12 muffin cup tin with butter flavored Pam non stick spray.
- In a medium sized bowl. Combine flour, baking powder, sea salt, 1 1/2 cups chopped walnuts and 1 1/2 cups chocolate chips. Set aside.
- In a large bowl or stand mixer, beat the butter until light and fluffy, 30-60 seconds. Add in sugar and beat until dissolved (Roughly 60 seconds). Beat in one egg at a time, until combined. Stir in vanilla, sour cream, milk and mashed bananas until combined. Gently mix in dry ingredients, gentle mix until combined but do not over mix.
- Fill each muffin cup to the brim. Sprinkle the top with the crumble and then sprinkle the chocolate chips that were previously set aside on the crumble.
- Lastly, place a whole walnut on top for decorative purposes.
- Bake for 30 minutes or until golden brown (Simple trick to check is to take a toothpick and stick it into one of the muffins. If the toothpick comes out clean. The muffins are completely cooked)
- Pull the muffins out and let them cool. You can either let them cool completely or enjoy them warm.
