Home-made treats for Halloween…

 Banana Nut Double Chocolate Muffins and a Bonus Loaf

Besides making a beautiful chocolate banana walnut bread this recipe also makes a dozen muffins…that’s right one loaf and 12 muffins.  There is nothing better, when you are getting everything out anyway to make some delicious muffins, but then having a lovely banana bread as well, with no extra work, to tuck in the freezer for a rainy day.  This not too sweet recipe makes up moist and chock full of chocolate, bananas and walnuts.

1 cup semi-sweet chocolate chips

3 medium or 4 small very ripe bananas peeled

2 large eggs

2 cups of buttermilk

½ cup vegetable oil

1 cup lightly packed brown sugar

1 tbsp. pure vanilla extract

4 ½ cups all purpose flour

½ cup cocoa powder

2 tsp. each baking powder and baking soda

1 ½ tsp. salt

1 cup chopped walnuts or pecans

Preheat oven to 350°.  Lightly butter or spray 12 muffin  cups and 1 loaf pan.

Place bananas in a large mixing bowl and beat until fairly smooth, some little chunks are fine.  Add eggs, buttermilk, oil, sugar and vanilla, beating until evenly mixed.

In a large bowl or a 8 cup measuring cup, whisk flour, cocoa powder, baking powder and soda and salt making sure no lumps remain and that cocoa is well mixed with the flour.  Add dry ingredients all at once to wet, just until blended, do not over mix.  Fold in walnuts and chocolate chips.  Fill 12 muffin tins to the rim and pour remaining batter into the greased loaf pain, smooth the top.  I added whole walnut pieces to the top of the muffins before popping in the oven, this is totally optional, but it does give a nice presentation.

Bake both in the centre of preheated oven until cake tester inserted in the centre comes out clean, except if you hit a chocolate chip.  Approximately 20-22 minutes for the muffins and 45-50 minutes for the loaf.  Remove and cool in the pans 5 minutes  then turn out to cool on a wire rack.  To freeze muffins, individually wrap in plastic wrap and store in a plastic container.

To freeze the loaf for another time, wrap first in wax or parchment paper and then over wrap with foil.  Will last at least 3 months in the freezer.  Thaw overnight in the fridge or a few hours on the counter and slice and enjoy.