Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins makes 12 muffins or one loaf or 4 mini loaves

1/3 cup butter, softened 2/3 cup sugar 2 eggs 2 TBL milk 1 3/4 cup flour 1 1/4 tsp baking powder 3/4 tsp salt 1/2  tsp baking soda 1 cup mashed bananas 3/4 cup mini chocolate chips sugar to sprinkle over top
Preheat oven to 350 F.  Spray muffin tins or loaf pan.   Beat butter and sugar in large bowl on meduim speed of mixer until creamy.  Add eggs, one at a time, beating well after each addition.  Add milk: beat until well blended.   Stir together flour, baking powder, salt, and baking soda.  Add flour mixture; mix well.   Fold in bananas.  Gently fold in the chocolate chips. Fill muffin tins with batter about 1/2 way to top.  Sprinkle evenly with sugar. Bake muffins for 12- 15 minutes or until golden brown. Cool 5 minutes, then place on cooling rack. Bake the loaf of bread for 45-50 minutes or until golden brown.   Bake mini loaves for 25-30 minutes or until golden brown.  Let the loaf or loaves cool in pan for 10 minutes before you remove to cooling rack.  

*Sprinkling with sugar makes the banana bread look yummy and adds a nice top layer of texture. *I also like to make mini loaves of bread.  I make a double batch.  We eat one batch and I freeze about 3 to 4 mini loaves.  When company comes over or I have a PTA meeting I pull the bread out in the morning and in 2 hours it is ready to serve.   *I like to have a bunch in freezer in case a neighbor or friend is feeling down.  I can pull on out and bring it over.  It seems to put a smile on their face. *To freeze the mini loaves, cool completely, then wrap in foil and place them in a freezer ziploc bag.