What do you do when you mix 6am World Cup games and ripe bananas? Banana bread and white chocolate muffins! Yup, it’s true. That’s exactly what you get.
We have been pretty into this World Cup this year, mostly because Jack and I now go for each others teams. I brought USA, Italy and any Latin American country into the relationship. Jack brought Australia and the Netherlands.
That means that not only have we lost all our free time before work, but now there is absolutely no time to even eat breakfast. Catastrophe! By exactly 10:47am I’m rummaging through the kitchen at work trying to find anything that will help kick a headache and bring joy back into my life.
That exact situation happened last week and all I could find was 3 ripe bananas that I was sure no one was going to eat. Even I couldn’t bring myself to eat them – cue the strong stench and colorless skin – but what I did bring myself to do was plan to make banana bread muffins so that the situation would never happen again.
I cannot (but have to) wait for the Netherlands to play Argentina tomorrow. I’ll have my coffee in one hand, my pre-made breakfast in the other and a cute Dutch boy by my side. Man, oh man. How I miss the World Cup already and it hasn’t even finished.
Banana Bread and White Chocolate Muffins
Recipe adapted from Sarah’s Banana Bread Muffins
1 cup of white sugar
1 cup of vegetable oil
3 ripe bananas, mashed
1/2 of white chocolate chips
2 cups of all purpose flour
1 teaspoon of baking powder
1/2 of salt
Preheat oven to 175 degrees C (350 degrees F). Grease muffin tin with a little butter.
Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and white chocolate chips. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
Bake for 30 to 40 minutes. And then eat your heart out.