Tropical Tree Banana Nut Muffins

Name: Tropical Tree Banana Nut Muffins
Yield: makes 12 large muffins
Ingredients: 1 cup all-purpose flour; 1 cup whole-wheat flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1/2 teaspoon ground cinnamon or grated from a cinnamon stick; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 cup (2 sticks) unsalted cold butter; 1/2 cup firmly packed dark brown sugar; 2 large eggs; 3 ripe bananas, sliced; 1/2 cup toasted coconut (preferably ribbon or sliced coconut, lightly chopped); 1/4 cup sour cream; 1 teaspoon fresh lemon juice; 1/2 cup broken walnuts; 8 ounces semisweet chocolate chips, or 1 cup dark chocolate pieces; 3 ounces milk chocolate, grated with a vegetable peeler

December 9, 2011

Banana leaves gracefully cover cocoa beans in their fermenting bins where the beans develop their extraordinary flavor. Roadside farm stands in chocolate’s growing regions offer a jumble of bananas, cinnamon sticks, plantains, cacao pods, walnuts, vanilla beans, and coconuts, all from trees of the tropics. For that extra earth-friendly touch, use muffin or cupcake liners made with unbleached, eco-friendly paper.

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