Double Chocolate Banana Muffin Loaves

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.

Sweet wishes,


Double Chocolate Banana Muffins

Staci Mergenthal at Random Sweets
This is one of my go-to recipes when I have ripe bananas to use up. I love to make a double batch and gift half or freeze half.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12
Calories 320 kcal


  • 1 muffin pan


  • 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
  • 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.


Calories: 320kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 15mgSodium: 205mgPotassium: 251mgFiber: 3gSugar: 27gVitamin A: 46IUVitamin C: 2mgCalcium: 25mgIron: 2mg
Keyword banana, chocolate, muffins, ripe bananas

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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  1. I don’t have mini chocolate chips. If I use regular will they sink or be ok? I have made these before with mini chocolate chips and they are delicious!

  2. I’ve made it many times, it is a recipe that is already a favorite in my house. Thanks for sharing. By the way, today I’ll put on my blog, if you want to take a look .

  3. Just made these. although I reduced the sugar to 1/4 cup of sugar it is still sweet but awesome. Thank you very much for the recipe.

  4. forgot to mention, double recipe made 8 mini loaves, 12 jumbo muffins, & 12 one bite muffins.

  5. Just made these. Yummy 🙂 doubled the recipe and put one cup chocolate chips and one cup coffee flavored chocolate chips. Very tasty 🙂 thanks for sharing the recipe. It’s a keeper.

  6. I know this isn’t a recent post but I found the recipe on Pinterest. I have to say these taste amazing. I think mine may have turned out a little dry because it crumbles so easily and I’m not sure why…any ideas? My other half made me make another 2 loaves anyway. He absolutely devoured the first loaf. Thanks.

    1. Hmm. I’m not sure why they’d be dry unless they baked too long or didn’t have the full 1 and 1/3 cup of bananas or the oil. Did you use a solid ingredient measuring cup for the bananas? Mine have always been moist. I hope you try them again and let me know how they turn out. Happy baking!

  7. I tried this recipe but have to add milk, you dont say to but was only powder so i add 8oz of milk and they are delicious… thank you!

    1. Thanks! The size is really great!! I just made a big batch again for Christmas and have been giving them as gifts like crazy. They are also great for those last-minute, “I didn’t know you were going to be here” packages to bring along to a party or family gathering.

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