1½ cups all-purpose flour
⅔ cups sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large Bermuda bananas, mashed
1 egg
½ cup (1 stick) unsalted butter, melted
¼ cup milk
1 tsp vanilla extract
¾ cup chopped Valrhona dark chocolate (or mini semisweet chocolate chips)


Preheat oven to 350º F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder, baking soda and salt in large bowl. Mix mashed bananas, egg, melted butter, milk and vanilla in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about ¾ full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 30 minutes. Transfer muffins to rack; cool.

Makes one dozen muffins.