Double Chocolate Banana Muffins are the ultimate indulgence for chocolate and banana lovers alike—a decadent, bakery-style treat that transforms overripe bananas into incredibly moist, tender muffins, then amplifies them with a rich, double dose of deep, dark cocoa and pools of melted semi-sweet chocolate chips. This recipe is a masterful balance, where the natural sweetness and moisture of ripe bananas create a supremely tender crumb that perfectly complements the intense, fudgy richness of the cocoa. The magic lies in the combination: the bananas ensure the muffins stay incredibly soft and moist for days, while the cocoa powder provides a deep, complex chocolate flavor that doesn’t overwhelm the fruit. A full cup of chocolate chips, folded into the batter and optionally pressed onto the tops, melts into gooey pockets of chocolatey goodness in every single bite.
The brilliance of this recipe extends to its clever baking technique, which guarantees a beautiful, domed top. Starting the muffins at a high temperature (425°F) for the first five minutes creates an initial burst of steam that pushes the batter up, forming that coveted bakery-style rise. Reducing the heat to 350°F for the remainder of the bake ensures the centers cook through without burning the tops. The result is a muffin with a slightly crisp exterior and a luxuriously soft, almost brownie-like interior. These muffins are the perfect solution for those overly ripe bananas sitting on your counter, transforming them into a treat that feels more like dessert than breakfast—a rich, chocolatey, and utterly satisfying indulgence suitable for any time of day.
Why You’ll Love This Recipe:
- Intensely Chocolatey, Perfectly Moist: The combination of cocoa, chocolate chips, and ripe bananas creates a fudgy, incredibly tender texture.
- Bakery-Style Tops: The high-heat start guarantees beautiful, domed muffin tops.
- Great Way to Use Overripe Bananas: Transforms spotty bananas into a decadent, crowd-pleasing treat.
- Double the Chocolate: Cocoa powder in the batter and a full cup of chocolate chips ensure every bite is rich and satisfying.
- Versatile Indulgence: Perfect for breakfast, dessert, or a satisfying snack any time.
Ingredients:
For the Wet Ingredients:
1 ½ cups mashed overripe bananas (about 4 medium or 3 large bananas)
1 cup granulated sugar
¼ cup sour cream (full-fat or light)
1 large egg
¼ cup vegetable oil (or canola oil)
1 teaspoon pure vanilla extract
For the Dry Ingredients:
1 cup all-purpose flour, spooned and leveled
½ cup unsweetened cocoa powder (Dutch-process or special dark recommended)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
For the Chocolate Add-In:
1 cup semi-sweet chocolate chips, plus extra for topping (optional)
Instructions:
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 425°F (220°C). Line a 12-cup standard muffin pan with paper liners or generously spray each cup with non-stick cooking spray.
Step 2: Mash Bananas and Mix Wet Ingredients
In a medium bowl, add the peeled bananas and mash them thoroughly with a fork until mostly smooth with a few small lumps remaining. Add the granulated sugar, sour cream, egg, vegetable oil, and vanilla extract. Whisk vigorously until everything is well combined and smooth.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold and stir until just combined. Be careful not to overmix—a few small lumps are fine. Fold in the semi-sweet chocolate chips.
Step 5: Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. If desired, press a few extra chocolate chips onto the tops of the muffins for a decorative finish.
Step 6: Bake (Two-Temperature Method)
Place the muffin pan in the preheated 425°F (220°C) oven. Bake for 5 minutes. Without removing the muffins from the oven, reduce the oven temperature to 350°F (175°C). Continue baking for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 7: Cool
Remove the muffin pan from the oven and let it cool on a wire rack for 5-10 minutes. Then, carefully transfer the muffins from the pan to the wire rack to cool completely. (If you added extra chocolate chips to the tops, they may need a few minutes to set.)
Tips:
- Very Ripe Bananas are Key: Use bananas with plenty of brown spots—they are sweeter and provide more moisture.
- Spoon and Level the Flour: Scooping directly into the flour bag compacts it. Spoon flour into your measuring cup and level it off with a knife for accuracy.
- Don’t Overmix: Overmixing develops gluten and can lead to tough, dense muffins. Stir just until the flour disappears.
- The High-Heat Start: This technique creates a burst of steam that lifts the batter for taller, domed tops.
- Test for Doneness: A toothpick should come out clean or with a few moist crumbs. If it comes out wet, bake for a few more minutes.
Storage Options:
- Room Temperature: Store muffins in an airtight container at room temperature for up to 4 days.
- Refrigerator: For longer storage, keep in the refrigerator for up to 1 week. Bring to room temperature or warm slightly before serving.
- Freezing: These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw at room temperature or warm in the microwave.
- Make-Ahead: The batter can be made, portioned into the muffin tin, covered, and refrigerated overnight. Bake directly from the fridge, adding a few minutes to the bake time.
Double Chocolate Banana Muffins are a chocolate lover’s dream—rich, moist, and packed with chocolate in every single bite. They’re the perfect way to start the day or satisfy an afternoon craving, proving that overripe bananas are always an opportunity for something delicious.
