|My Banana-Choco Chip Puffs|
My Banana-Choco Chip Puffs are wonderful when you crave something sweet, but don’t want all the calories and yet something delicious without much work. These little quick bread gems use rolled oats as well as flour, which also makes them rather filling while adding a ripe banana gives just enough of the fruit’s flavor to compliment the chocolate chips and spices without overpowering the taste.
Another advantage is that ripe banana provides enough sweetness that you’ll only need to use one-fourth cup of sugar for seven hefty puffs. Besides, this is a fantastic recipe to salvage your overly ripe bananas instead of throwing them out. Don’t worry if your banana feels squishy, you can use it.
If you make a batch and have a few left, these are easy to freshen once reheated in the microwave to serve with breakfast.
My Banana-Choco Chip Puffs
1 medium ripe banana
1/4 cup of sugar
2 cups of sifted flour
1/3 cup of canola oil
2 large eggs
1/3 cup of milk
2/3 cup of rolled oats
1/4 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
1 teaspoon of vanilla
1/4 teaspoon of salt
2 teaspoons of baking powder, leveled
1/3 cup of chocolate chips
Preheat your oven to 375-degrees first.
Mash your banana and then add the rest of the ingredients until thoroughly combined. You might be able to mix everything together with your fork, depending on how ripe your banana is. Otherwise, you might need to use an electric mixer. I used a fork with mine.
This batter will be a sticky, moist one that you drop onto your greased pan. If it seems to wet, just add a little bit more flour to your mixing bowl. However, you want this dough to still be sticky and moist.
Spoon seven big puffs on your greased pan and bake in that 375-degree oven for about 15 minutes until they start to get lightly golden color. Test with a toothpick or slender knife to see if anything sticks.