School in session, colds and flues passing around, extra dust, and – finally – cool evening breezes… all indicators that fall has arrived in Iraq! Time for the kitchen to smell like warm spice! We had a plateful of overripe bananas on our counter and I didn’t want to throw them out, so I decided to kick off the fall cooking spree with these chocolate-chip-banana muffins. Since I didn’t have the brown sugar required in my usual banana bread recipe, I went looking for one using white sugar, and found this one on the Hershey’s recipe site. I used butter instead of shortening, and put a dash of cinnamon and nutmeg to add to the flavor. At the last minute, I decided to cook them as muffins instead of a bread loaf so they would be easy to grab. They turned out great: more exciting than plain banana bread, but not too sweet – perfect for breakfast and toddler friendly!