A gastronomical combination made in heaven

There are many gastronomical combinations which do more than just hit the spot. They careen headlong into the spot with a delicious explosion that excites the taste buds and satisfies the appetite. As in my previous post, lime and coconut is undoubtedly one (in both sweet and savory dishes), as is pecan and cinnamon, bacon and...well... pretty much anything, tomato and basil, and, if you are my youngest son, cheddar cheese bagels and nutella. I know, I know... let's just say we don't agree on all our favorite combinations in this house. It could be worse, as a toddler, he loved to dip bananas in salsa, while everyone else around the table tried not to dry-heave. Fortunately he grew out of that one!

Today's choice culinary combo is banana and chocolate. I'm dribbling as I type, quite frankly. I've been making banana muffins for years, and there is nothing like the smell of banana-laced goodies baking in the oven. It fills the house with a warm comforting smell. Now, imagine that smell overlaid with chocolatey deliciousness, and it might just tip you over the edge. You could simply add chocolate chips to a basic banana muffin recipe, but if you want to take your baking to the next level, go the whole hog and add cocoa too. Going halves when chocolate is involved just isn't a reasonable response.

The recipe comes from Camila Saulsbury's 750 Best Muffin Recipes. One day, I would like to meet Camila and give her a sticky, floury hug. The book is delicious.

Chocolate Banana Muffins
Makes 48 mini muffins, or 12 large ones

1 1/2 cups AP/plain flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 cup granulated sugar
1 large egg
1 1/3 cups mashed ripe banana (about 3 bananas)
1/3 cup vegetable/canola oil
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl, whisk together flour, cocoa, baking soda, salt and baking powder.
3. In a medium bowl, whisk together mashed bananas, oil, sugar and egg.
4. Add banana mixture to the flour mixture in the larger bowl, and stir until just combined. Fold in chocolate chips.
5. Spray cups in a muffin/cupcake tin of chosen size. Use a scoop to fill cups 2/3 full with muffin batter.
6. Bake in preheated oven for 18-20 minutes (mini muffins) or 20-24 minutes (regular size muffins), or until a toothpick inserted in a muffin comes out clean.
7. Cool in tin for 3 minutes, then transfer to a wire rack to cool completely.