I first tasted delicious Banana Split Muffins at my friend Denice's years ago, in my long-ago Ohio days. She always made the best homemade bread and other baked goodies (and still does, plus lots of other great food). I had completely forgotten about the muffins until recently, when she linked to her recipe (a slightly modified version of her friend's) on Facebook.
With children looking over my shoulder at the recipe and begging to give it a try, overripe bananas on the kitchen counter, and just barely enough maraschino cherries in the fridge, we gave it a whirl. We liked the results.
When the muffins came out of the oven, the children immediately requested Tea and Reading, since we had the "goods" to go with it. Doesn't take much to convince me to delay kitchen clean-up and laundry for Tea and Reading.
When we made the muffins, we didn't have mini chocolate chips, but we were able to substitute Ghirardelli 60% Cacao Bittersweet Chocolate Chips, which Maggie immediately volunteered to chop into small pieces. I know why she volunteered. Those things are addictive!
The recipe also calls for mayonnaise, but don't be put off by this. There was absolutely no flavor of mayonnaise in the muffins, only sweet, moist goodness. I added a teaspoon of vanilla, which isn't in the original recipe. Just seemed like it would be a good addition. Next time, I think I'll add some fresh, chopped pineapple. And quadruple the recipe.
Thanks again, Denice!
Took me time to read all the comments, but I enjoyed the article.
Posted by: essay papers | January 23, 2010 at 04:47 AM
Kathy- you always made the best muffins for our Charlotte Mason meetings. I will have to make this for the next one and think of you! Wish you could be here to enjoy it with us.
Jodi
Posted by: Jodi-Marie Drehmer | January 23, 2010 at 11:46 AM