Living in a tropical country like the Philippines, tropical fruits like bananas are quite abundant and very much affordable. In our house there's always bananas available my mom also buys when she drops by the market. There is always 1 or 2 bananas that always get thrown away because they are very very ripe, with the skin almost black. Nobody likes to eat that! Me, personally I hate eating ripe bananas, I like my bananas barely ripe with a hint of green on the skin.

Years ago, I actually found a recipe in Nigella Lawson's How to be a Domestic Goddess for banana bread that I like making however, I don't always get to make it because for one, I don't like eating banana bread because of the mushy bananas inside it.

I don't know what got into me I just have to make banana bread, our over ripped bananas almost got thrown away by the helper. Luckily, I was able to retrieve them which is a good thing because as I was in search for other things to bake aside from the banana bread I stumbled upon Matt Lewis' Banana Espresso Choco Chip Muffins which can be found in Baked: New Frontiers in Baking. I was absolutely captivated with in and its a definitely a must try. Sorry Nigella...

The recipe itself is such an easy one a regular muffin method kind of thing. Mixing all the wet ingredients together and then mixing all the dry together. Everything was going great until I saw the egg sitting on the counter! OMG!!! NOOOOO!!! It took me few minutes whether to pul out the pan from inside the oven, which in the end I did. I gently scooped them out and gently mix in the egg. That's why they turn out chocolate banana muffin with chocolate chips and not banana muffins with chocolate chips. In the end I like it it turned out still soft and very chocolatey. I must admit I still don't crave for this because of the mushy bananas however given a choice I would rather have this chocolate version than plain banana muffins