4 overripe bananas, mashed with a fork
3/4 cup sour cream
1 tsp vanilla extract
1 3/4 cup flour
3/4 tsp salt
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup pecans, toasted
3/4 cup shredded coconut
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Butter or line two 6-cup jumbo muffin tins*. In a small bowl, combine mashed bananas with sour cream and vanilla, and set aside. In a separate bowl, whisk together flour, salt, baking powder, and soda, then set aside. In a large, separate bowl, beat together the butter with both sugars until fluffy and combined. Beat in eggs one at a time. Stir in flour mixture in halves, alternating with the banana mixture. Add pecans, coconut, and chocolate chips and stir until just combined. Use a heaping 1/3 cup measure to scoop batter into jumbo muffin tin. Bake for 25-30 minutes, or until a toothpick inserted at the center comes out clean, with moist crumbles. Turn out muffins immediately and let cool on rack. If you don’t devour them all right away, cover muffins with plastic wrap and store at room temperature. Muffins will last 4-5 days.
*If you only have one, don’t fret! It’s OK to bake this recipe in batches.