August 21st, 2012
Up until recently, I had to refrain from baking banana bread with any sort of frequency. Since it’s technically made of fruit, I’d convinced myself that it’s appropriate to put away an entire loaf in a day, which is simply not the case. Luckily I came up with a rather simple solution that still allows me to make one of my favorite baked goods (with dark chocolate chips, naturally), but in a more manageable size for those of us who struggle with portion control. I followed this recipe and found that the miniature muffins not only tasted better, but made for a pretty adorable display at brunch.