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Prep Time20 minutes
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Cook Time20 minutes
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Serving12
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Serv Size1 piece
More bananas? Ha ha, why not! These chocolate banana muffins are just another excuse for me to sneak bananas into my kitchen creations. Where I live, bananas come in every shape and size, and honestly, they’re impossible to resist. Whether it’s the small sweet ones, the big hearty ones, or the ones that ripen before I can blink, there’s always a bunch waiting to be used, and muffins happen to be one of the quickest (and tastiest) ways to put them to good use.
What I love most about these muffins is how fuss-free they are. A simple batter, a handful of chocolate, and in no time you’ve got a warm batch ready to enjoy. They’re perfect for when you’ve got bananas ripening faster than you can eat them, but they work just as well with whatever’s on hand. Easy to whip up and even easier to finish off, they’re proof that you really can’t have too many banana recipes!
Ingredients
Chocolate and Banana Muffins
Directions
Ready to get baking? These muffins come together quickly with just a few simple steps, no fancy equipment needed. Follow along, and in no time you’ll have a batch of soft, chocolatey banana muffins filling your kitchen with that irresistible fresh-from-the-oven aroma.
Whisk the eggs: In a mixing bowl, beat the eggs together with the vanilla essence until the mixture turns light, frothy, and slightly pale in color.
Cream the butter and sugars: In a separate bowl, cream the butter, oil, and both sugars until the mixture looks smooth and fluffy.
Combine wet ingredients: Add the whisked eggs to the butter-sugar mixture and blend until everything is well combined.
Mix in the bananas: Purée the ripe bananas until smooth, then add them into the wet mixture. Whisk gently until the bananas are fully incorporated.
Sift and add dry ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda to remove any lumps. Add this dry mixture into the wet batter.
Bring the batter together: Whisk the batter until just combined (Be careful not to over-mix).
Bake the muffins: Line a muffin tin with cupcake liners and pour the batter evenly into each one. Bake at 360°F (Gas Mark 4) for about 20 minutes, or until a wooden pick inserted in the center comes out clean.
Cool and finish: Allow the muffins to cool slightly on a wire rack. Drizzle with chocolate syrup for a glossy, indulgent finish before serving.
Conclusion
Soft, chocolatey, and just the right amount of sweet, these muffins are the perfect way to give ripe bananas a brand-new twist. Quick to whip up with everyday ingredients, they’re light enough for breakfast, satisfying as a snack, and indulgent enough for dessert. And they’ll disappear fast, whether served plain, warm with coffee, or topped with an extra drizzle of chocolate.
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