I had more bananas I needed to use up and came across Pam’s recipe for Banana Peanut Butter Chocolate Chip Muffins. It looked so yummy I had to make a batch! I also wanted to include some buttermilk in here so I added some, and I added a half more cup of flour as I wanted to make more than 12 muffins (I got ~20 with these measurements). These came out so delicious and moist. You can really taste the banana and peanut butter. The chocolate chips and the turbinado sugar sprinkling were an added bonus. Fantastic for breakfast or snack in the afternoon —yum!
I’ve been itching for something sweet with my morning coffee and this fits the bill. I had a smidge of this a few hours after baking last night and had lukewarm feelings about this coffee cake. I didn’t think it was good enough to post. However, my feelings were totally changed when I had a bite of it this morning. It was slightly dense and nutty with a nice crunch at the end, from the streusel topping. So if you crave something chocolaty with your cup of Joe —this is a delicious coffee cake to make.
I love milk chocolate. The best milk chocolate chip, in my opinion, is Guittard. Their chocolate chips are fat and squatty —definitely not your average Nestlé chocolate chips. Whenever the chocolate chips are the star ingredient, I like to use Guittard. It really does make a difference in your baked goods.