See overripe bananas around? Hold that thought of throwing them away. They work wonderfully in this chocolate banana muffin recipe.
Overripe bananas create sweeter and more aromatic baked goods. If we use yellow bananas here, the result will simply lack its natural sweetness and aroma.
For later baking, ripe or overripe bananas can be kept in the freezer, either unpeeled or kept as larger chunks in a plastic bag. Simply defrost before baking.
Like most muffin recipes, chocolate banana muffin is very easy to make even for new baker. In fact, the technical term for this simple mixing is the muffin method. It involves:
- 2 bowls
- One for dry mixture
- One for wet mixture and sugar
- Pour wet into dry
- Stir just until combined
Another simple muffin or cake recipe that you might enjoy:
Chocolate Banana Muffin
- 130 g (1 cup) all-purpose flour sifted
- 20 g (3 tbsp) cocoa powder sifted
- 4 g (1 tsp) baking powder sifted
- 1.5 g (¼ tsp) salt
- 200 g (about 2 qty) banana mashed
- 75 g (¼ cup + 1 tbsp) brown sugar
- 45 ml (3 tbsp) milk
- 56 g (¼ cup) unsalted butter melted
- 1 large egg
- white chocolate chunks
- oat streusel
- Preheat oven to 425°F (220°C). Line the muffin tray with muffin liner or parchment paper. Set aside.
- Weigh and sieve the flour, cocoa powder, baking powder, and salt into a medium bowl. Stir with a hand whisk until well combined. Set aside.
- In another medium bowl, mash the bananas with a fork or masher. Add the remaining ingredients. Mix well with the hand whisk.
- Divide batter evenly into the muffin tray. Add any of your favorite toppings.
- Bake for 5 minutes. Then reduce temperature to 375°C (190°C) and bake for another 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.