I know this is hard to believe, but I actually baked something including both chocolate and bananas without even opening the peanut butter. I mean, peanut butter would obviously be good here, but it's not part of the tradition with this recipe.
A sweet, simple muffin is dressed up with chunks of banana and chocolate chips. No need for black bananas or mashing here, just cut the banana into bite-sized pieces and stir into the batter. Over the years we made multiple adaptions to the recipe. Depending on the health trends or needs of the family we tried various combinations of fat and sugar substitutes. The original recipe calls for 1/3 cup melted butter, but we generally used part applesauce. As long as there were warm bites of banana and plenty of chocolate chips any variation was quickly gobbled up.
recipe adapted from Granny's Muffin House
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2/3 cup sugar
1 large egg
1/4 cup applesauce
1 Tbsp canola oil
1 cup milk
2 medium bananas, cut into small chunks
2/3 cup semi-sweet chocolate chips
* Preheat oven to 400 degrees F. Grease 48 mini muffin cups with nonstick spray.
* In a large bowl combine flour, baking powder, salt and sugar; set aside.
* In a small bowl lightly beat the egg. Whisk in applesauce, oil and milk. Make a well in the center of the dry ingredients and pour in wet mixture. Stir until flour is almost mixed in, then fold in bananas and chocolate chips. Do not over-stir batter or muffins will be tough and rubbery; it's okay to have a few streaks of flour left.
* Scoop batter into prepared muffin tins. Bake 12-15 minutes or until edges are light golden brown and toothpick inserted in center comes out clean. Let cool 2 minutes before removing from pans.