Chocolate-Chunk Banana Muffins

Chocolate-Chunk Banana Muffins or Bread

2/3 C. granulated sugar

1/2 C. (1 stick) unsalted butter, softened

2 large eggs

2 1/2 C. plus 2 T. cake flour

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/2 t. ground allspice
 
1 C. mashed ripe banana ( about 2 1/2 bananas)

1/3 C. strong coffee, cold

1 t. pure vanilla extract

1 C. semisweet chocolate chunks or large chips

2 to 3 T. dark or spiced rum

Confectioners’ sugar for dusting

Preheat oven to 350° F. Grease bottom of 9 x 5 x 3-inch loaf pan, line it with wax paper, and grease and flour the bottom and sides.

Beat sugar and butter in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until light. Stir together flour, baking powder, salt, cinnamon, and allspice. Combine the banana, coffee, and vanilla. With mixer on lowest setting, add dry ingredients alternately with banana mixture in three parts until just incorporated. Use rubber spatula to fold in chocolate.

Spoon batter into prepared pan and bake 55 – 60 minutes (25 – 30 minutes for muffins), or until wooden skewer inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto a rack. Remove wax paper and drizzle bottom with a little rum. Turn it right side up and drizzle top with rum; cool completely.

Before slicing, sprinkle top of loaf with confectioners’ sugar.

Makes 1 loaf, or 15 muffins.