Ingredients:

  • 3 large (340g) overripe bananas
  • 0.5 cup (113g) unsalted butter, melted
  • 0.5 cup (100g) dark brown sugar, packed
  • 1 large (50g) egg, room temperature
  • 1 tsp (4g) pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) kosher salt
  • 0.75 cup (130g) semi-sweet mini chocolate chips

Instructions:

  1. Preheat the oven to 190°C. Note: A slightly higher temp creates that sought after dome on the bites.
  2. Mash 340g overripe bananas. Use a fork until no large lumps remain and the mixture is liquid.
  3. Whisk in 113g melted butter. Stir until the fat is fully incorporated into the fruit.
  4. Add 100g dark brown sugar, 50g egg, and 4g vanilla. Mix vigorously until the batter looks glossy and smooth.
  5. Fold in 190g flour, 5g baking soda, and 3g salt. Stir until just combined; stop as soon as white streaks disappear. Note: Overmixing activates gluten, making the bites tough.
  6. Incorporate 130g mini chocolate chips. Stir gently until the chips are evenly distributed.
  7. Grease a 24 count mini muffin tin. Use butter or a non stick spray until every cavity is lightly coated.
  8. Portion the batter. Fill each cup about 3/4 full until all the batter is used.
  9. Bake for 12 minutes. Cook until the tops are golden and a toothpick comes out clean.
  10. Cool in the pan for 5 minutes. Let them sit until they are firm enough to lift out without breaking.