Banana Day

I had so many frozen banana's in my freezer that it was getting a little too ridiculous so I decided to finally use them once and for all and have a banana day! I made a Toffee Banana Bread and Chocolate Chip Banana Muffins, both using the same recipe but with different moderation's. The original recipe was different from the recipe in my Better Homes and Gardens Cookbook but decided to follow the online recipe instead because of the good reviews.

The recipe called for two 8in loaf pans but I only had one, so I used the remaining batter to make my muffins and cooked both recipes in the oven at the same time. I find that the riper (blacker) the banana's you use, the better banana flavor you will get in your baking.

For the Toffee Banana Bread, I poured 1 Cup of the batter into my greased 8*4*2in loaf pan, then added about 1/2 Cup of toffee bits evenly over the batter. Then I poured another 1 Cup of batter on top of toffee bits, then added 1/4 Cup of toffee bits and 1/4 Cup chopped walnuts on top of that. I baked the loaf for 40min at 350F (along side with the muffins).

For the Chocolate Chip Banana Muffins, I folded in 1/3 Cup mini chocolate chips into the remaining batter left over from the loaf. Then filled my lined muffin tins using a 1/4 Cup measure as a guide. I baked the muffins for 30min at 350F (along side with the loaf).