I've posted two awesome recipes for banana bread on this blog (classic version and a more cake-like version), but what if you're in the mood for....
....something a little bit different?
....something a little bit easier to share?
....something a little bit lighter in texture?
....something a little bit chocolate-y-ier?
If you answered YES to any of the above I have a great recipe for you today: double chocolate banana muffins!
They're actually a bit of a cross between a muffin and a cupcake, really light and fluffy in texture. The banana flavor isn't very strong either, and the combination with chocolate is perfect! I also loved how not-too-sweet they were, so I didn't feel so bad having one for breakfast.
In the original recipe the muffins were topped with a mascarpone frosting and salted caramel, but I kept mine naked with a few white chocolate chips on top for a cute effect.
So if you've got some brown bananas and aren't really in the mood for banana bread, make these chocolate muffins instead!
Double chocolate banana muffins, adapted from Call Me Cupcake
2 cups (300 g) all purpose flour
¾ cup + 1 ½ tbsp (80 g) cocoa powder
1 TBSP baking powder (preferably aluminum free)
1/2 tsp baking soda
1/4 tsp salt
1 cup + 2 tbsp (250 g) granulated sugar
100 g butter (1 scant stick), melted
1 cup buttermilk (or 1 cup milk + 1 TBSP lemon juice or vinegar which has been allowed to sit for 10 minutes)
2 large eggs, room temperature
2 very ripe bananas
150 g dark chocolate (70%), coarsely chopped (or chocolate chips)
- Heat oven to 392°F. Prepare 2 muffin pans with muffin liners.
- Mix flour, cocoa powder, baking powder, baking soda and salt in bowl. Set aside.
- Mix sugar, butter, buttermilk, eggs and mashed banana in a large bowl.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in chocolate, but save 1/4 of it to put on top of muffins (I used ~115 g dark chocolate in the muffins and topped the muffins with white chocolate chips instead.) Divide batter between 20-22 medium sized liners, filling them almost to the very top.
- Sprinkle muffins with remaining chocolate pieces.
- Bake for 16-18 minutes or until a cake tester comes out almost clean.