1 1/4 sticks margarine -- softened
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda, dissolved in 1 T hot water
1 1/2 cups flour
3 ripe bananas
6 ounces chocolate chips
1/2 cup walnut pieces -- optional
Preheat oven to 350 degrees (or 325, see notes below!).
Cream margarine and sugar. Add egg and salt. Dissolve baking soda in hot water and add to mixture. Mix with automatic mixer and alternate adding flour and mashed bananas until moderately smooth.
Stir in by hand the chocolate chips and walnuts. Spray miniature muffin pans with non stick spray.
Bake at 350º for 25-30 minutes (see notes), until golden. Watch carefully to avoid burning.
Stacy's Notes - made these June 2005. They're good! I used Parkay light stick butter, regular sugar, 1 medium egg and everything else the same (I did use the walnuts). Mixed this up in my Kitchenaid. I have 2 mini muffin pans and was using the paper liners instead of spraying the pan. I ran out about half way through the second pan, so I took the rest of the dough and put it into a regular size muffin pan (6 count) with paper liners. The mini muffins were ready in about 22 minutes and the regular sized muffins took 25. If I was making all mini muffins, I would check them at 20 or 22 minutes, because I think 25 would be too long, at least in my oven.
More Notes: I usually make these as full sized muffins now. We really like these, and the walnuts make a big difference, so be sure to add them!
Even More Notes: In new oven in the new house, might need to either lower the temp to 325 or cut the time back. The mini muffins were overcooked and dry at 350 for 22 minutes.