Sunday, March 7, 2010


If I had to pick just one Baking Cookbook right now, Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito would hands down be it. I think they must have written this book specifically for me because every recipe sounds delicious! The Milk Chocolate Malt Ball Cake, and the Lemon Drop Cake brings back memories of two favorite candies from my childhood. These cakes are definitely on my list. I have made the Lemon-Almond Meringue Tarts several times now, I have to say the lemon curd is to die for...and I am now addicted to the Amaretto meringue!
So my plan is to bake my way through Baked, and I was lucky enough to have permission from Matt Lewis to share a few of their recipes on my blog, Thank you!!
I have made many Banana Breads, muffins etc... over the years, never really finding one that was it. The one that would always be my go to recipe...until now. This muffin is so moist, and the addition of chocolate and espresso powder just add to the banana flavor. This is a great combination!

Banana Espresso Chocolate Chip Muffins

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray. ( I used liners, they came out perfectly)
In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips. Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until toothpick inserted in the center of a muffin comes out clean.
Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
Muffins can be stored in airtight container for up to 2 days.
Yield 12 muffins


  1. I just made these last week! I found the banana was a bit stronger than the espresso so I plan to play with that the next time. These were so addictive though. You are right, everything in it sounds delicious.

  2. I have that cookbook and have made a few recipes out of it but haven't tried this one. I'll have to give this one a try. We love banana desserts!