There must be a defining moment in every food blogger’s life when they realize they are a true foodie. My moment was when I made these mini Double Chocolate Banana Muffin loaves a couple of weeks ago to give to my college student employees who were starting classes the next day. I wanted to give them a sweet homemade surprise. But, I didn’t have time to take photos of the muffin loaves before work. So I made the decision not to bring them until the next day.
You will love these muffins for a few reasons:
1. Seriously. Delicious. Chocolate. Banana.
2. You can bake them in any size pan. I’ve used traditional, square and mini muffin pans, a mini loaf pan (like the one pictured below) and I’ve used a medium loaf pan (a Pampered Chef pan that makes 4 medium loaves). Remember; these are muffins so they don’t really “slice” like bread does.
3. Easy to freeze so it’s a great recipe to bake on weekends and freeze individual portions.
4. Great for gift-giving. Really. Just ask my grandma and my mom.
5. Since muffins are technically a breakfast food, you get away with eating chocolate in the morning. (Don’t worry, I’ll never be hired as a lunch lady in the public school system.)
The recipe is from a Taste of Home magazine. I have a lot of baking magazines so I make copies of some of my favorite recipes and add them to my recipe binders (the larger, more unorganized version of a recipe box) so they are easier to find.
Here’s another recipe that uses ripe bananas: Cinnamon Banana Bars with Vanilla Cream Cheese Frosting.
Double Chocolate Banana Muffins
- 1 muffin pan
- 1½ cups all-purpose flour
- 1 cup sugar
- ¼ cup unsweetened baking cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1⅓ cups mashed ripe bananas
- ⅓ cup vegetable oil
- 1 egg
- 1 cup mini semisweet chocolate chips
- Heat oven to 350°F. Grease muffin pan.
- In a large bowl, whisk the flour, sugar, cocoa, soda, salt and baking powder.
- In a small bowl, whisk together bananas, oil and egg. Stir into the dry ingredients just until moistened.
- Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 350° for 20-25 minutes or until toothpick inserted in center of muffin comes out clean.
All text and images © Staci Mergenthal • Random Sweets