I’m allergic to bananas; I can’t eat them… of course, my husband and kids love them. Usually, they eat them by itself or in smoothies, but sometimes I bake something for them. This recipe came on the catalog of King Arthur Flour, it looked divine, so I made it with my daughter. I made some adaptations; the result is a soft spongy cake with a mild banana flavor, delicious.
I love King Arthur Flour (I keep all-purpose, white whole wheat and bread flour in my pantry at all times) and Imperial Sugar for baking. Not affiliate with me, it just that good ingredients make such a difference.
You may also be interested in the recipe: Dulce de Leche pound cake.
Chocolate Banana Muffins
- 1 1/3 cup all-purpose flour
- 1/3 cup of cocoa powder
- 1 tablespoon baking powder
- 1/4 teaspoon of salt
- 1/2 cup of semi-sweet chocolate chips
- 115 grams of unsalted butter, melted
- 1/2 cup of granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 bananas
- Preheat the oven to 350F or 180C.
- Prepare the muffin pan, cover with paper cups.
- In a medium bowl combine the flour, baking powder, salt, cocoa, and chocolate chips stir with a fork.
- In the blender or the food processor place the butter, granulated sugar, eggs, vanilla, and bananas. Process until everything is well mixed.
- Add to the flour mixture and stir until incorporated. Do not over stir.
- Fill the paper cups and sprinkle with sugar if desired.
- Bake for 25-30 minutes or until a bury a stick comes out dry. Wait for 5 minutes, unmold and let cool completely on a rack.