FABULOUS, FANTASTIC, FLAVORFUL Banana Muffins! I am not even a huge fan of Banana but WOW these are to good not to try! I mean WOW FACTOR on these! Impressive in height, moist,spicy sweet crunchy crumbs these are over the top! ENJOY THEM, FOODIES!
2 & 1/2 Cups Flour
1 Cup Graham Cracker Crumbs + 2/3 cup reserve for crumbs
1 cup Sugar
1 TSP Salt
1 TBS Baking Powder
2 TSP Cinnamon
Stir these all together now add the following:
3 Beaten Eggs
1/4 Cup Vegetable Oil
1 & 1/2 Cup Mashed RIPE Bananas ( this took 2 & 1/2 Bananas for me)
1 Cup Sour Cream
2 TSP Vanilla
Add all of this to the dry & stir with a sturdy spoon until well mixed! Spray a muffin pan with 12 wells with a baking spray. preheat oven to 400 degrees. Spoon batter evenly between the 12 muffin wells. Set aside & make crumb topping!
Put into the mixing bowl you just used & no need to wash first just dump right into the used bowl the following:
2/3 cup Graham Cracker Crumbs
3/4 Cup Flour
3/4 Cup Sugar
2 TSP Cinnamon
4TBS Melted Butter
1 TSP Vanilla
Stir all together to make crumbs. Spoon crumbs over the unbaked muffins tops dividing evenly! Lightly pat down on each muffin. Now Bake for 20 Minutes in your 400 degree preheated oven! When baked remove & let cool 3 minutes & then dump out on clean surface. Set muffins upright & let cool ! GREAT WARM with a pat of butter! SO DELICIOUS & HUGE!
What is Chocolate Stuffing you may ask? Chocolate Stuffing is a dessert that will satisfy any chocolate lover & please all dessert eaters! Creamy, thick & rich with melty chocolate & crispy pecans this turns Bread Pudding into Chocolate Heaven! I tried this warm with Whipped Cream & then tasted it cold with Whipped Cream & I am hard pressed to say which was best! You choose! The warm Chocolate Stuffing could also be served with a dollop of Vanilla Ice Cream!
2 Cups Bread Cubed ( I used Texas Toast)
2 Cups Whole Milk
2/3 Cups Sugar
1/2 Cup Cocoa
1/2 TSP Salt
1 TSP Vanilla
3 Eggs Medium Sized beaten (if large only use 2)
4 TBS Butter + some to butter your baking dish
1, 9.5OZ Bag Hershey's Chocolate Melts, Milk Chocolate
3/4 Cup Chopped Pecans
Cube the bread & place in a deep bowl. In a deep saucepan bring milk almost to the boiling point without boiling, this is called scalding! You will see steam coming off the milk & little bubbles form all around the outer edge of the milk against the pan.Turn heat off of the stove! As soon as milk is scalded whisk in the sugar, salt, & the cocoa whisk smooth.Now stir in the butter until melted. Add vanilla & set aside. Beat the eggs. Beat in a little of the hot milk mixture into your beaten eggs. Add about 2 TBS at a time until 1/2 cup of hot mixture in beaten into the eggs. Now dump all of the beaten eggs into the whole pan of milk mixture & whisk! Now pour all into your bread & stir well! Now stir in the Chocolate Melts & Pecans. Butter a 3 quart casserole dish. Pile your mixture into the dish. Preheat oven to 350 Degrees. Set the casserole dish down into a pan of hot water with the water about 2 inches deep. Now place into your hot oven & bake 45 minutes to an hour! Test with a knife you should see melted chocolate but no raw egg mixture!
Your Stuffing should be puffy like this!
Go ahead a bake up some CHOCOLATE STUFFING! YUM!
