Do you have some bananas going a little too ripe? Here’s a great recipe to use them up.
3/4 cup of packed brown sugar
1.5 cups of mashed ripe bananas
2 cups all purpose gluten free flour
3 teaspoons baking soda
3 teaspoons vanilla extract
1 cup semisweet chocolate chips
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour and baking soda; add to creamed mixture just until combined. Stir in chocolate chips. Fill paper lined muffin cups half full. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks.Share on Facebook