It’s Tuesday’s With Dorie time again. Steph of Obsessed With Baking (yummy blog!!!) chose our recipe this week. She chose Cocoa-Nana Bread.
I decided to make muffins. I like quick breads, but I like muffins better—they’re quicker! That and you don’t have to slice muffins. I always seem to have a hard time getting nice slices of bread. My momma always teased me that I can’t cut worth a darn because I’m left handed. I don’t know if that’s really it, but I still don’t cut/slice things very nicely. This recipe worked out just fine as muffins, although it made a ton and I probably should have halved it.
I took some of the muffins (mini ones) to a baby shower brunch I went to on Saturday, but we actually still have some of the regular size muffins I made left here. The muffins are best the day they’re made, even warm from the oven. They are a bit dry now. And I really can’t believe there’s banana in these. It’s hardly noticeable. I would actually make these again (possibly) and double the amount of banana. I like-a a banana in just about anything, you know. Oh, of course, I added a few things to these. (I don’t know why I simply cannot just follow a recipe to save my life! I even did that with a recipe I was making for dinner tonight and before I knew it, I was adding this and that and it was totally different from the original.) I wouldn’t call these muffins “changed” from what the cocoa-nana bread is supposed to be, just added upon.
This full recipe made 24 mini muffins and 10 good sized regular muffins.
I know you’re wondering what that is inside the muffins. Well, let me tell you. It’s chopped milk chocolate , toffee bits, and chopped, toasted almonds. The best part of these is getting a bite of that toffee!
Oh, one thing I forgot to mention was that as I set out to make these, I realized I didn’t have a whole cup of cocoa that they called for. So I used 1/2 cup cocoa and 2 1/2 ounces of unsweetened chocolate. Then I used 2 1/2 tablespoons less butter than called for in the recipe. I also ended up having to make homemade buttermilk. I sure thought I had some in the fridge, but didn’t realize until I’d already started this that I didn’t have any. You know the old trick, add a little lemon juice or vinegar to some milk and let it sit 5-10 minutes—buttermilk. It’s never as good as the real thing, but this is what I had to do. So there you have it—Cocoa-Nana Muffins with toffee and almonds!
Gotta go check out what the other TWD bloggers did with this bread! And come back soon for another yummy, yummy treat I’ve got for you! Let me just say….sometimes you feel like a nut…..