This recipe for Chocolate Chip Banana Muffins is a delicious cross between banana bread and cake. These muffins taste as good as they look and would be perfect for anything from breakfast to a picnic basket filler.
These muffins are soft, fluffy and have the perfect amount of sweetness. I make them all year round. Even in the summer months, they are great for picnics or days at the beach.
Making them is easy:
Start with creaming the butter, sugar and brown sugar until light and fluffy.
then slowly add the eggs with ½ the flour.
Fold in the remaining flour, baking powder and bananas.
Fold in the the chocolate chips.
Using an ice cream scoop add the into muffin cases and top with banana chips for decoration.
Bake for about 20 minutes (30 minutes for the large loaf pan) or until a cake tester comes out clean.
Serve and enjoy warm or cooled.
Tips for Baking with Bananas:
Be sure to use very ripe bananas. Black banana are best.
The riper the Banana, the easier it is to work with and the more flavor it has.
Adjust the recipe as needed. The moisture of bananas change with ripeness.
So, depending on where your bananas are in the process, the batter may need more or less flour.
The batter should be somewhere between a loose cake batter and a drop cookie dough. A great way to test this is using a large ice cream scoop to fill the pan.
The batter should be firm enough that it mounds in the scoop.
Tips for making perfect muffins:
Start with a hot oven. Preheat the oven to 400F while you get your ingredients ready and then reduce the temperature according to the recipe.
The initial hot oven creates a burst of heat that helps lift the muffins. Take note: Because you turn down the temperature, baking times may vary.
Check check your muffins 5 minutes early and go from there.
For domed tops: Nearly fill the muffin pan papers.
It takes a lot of batter to build a nice dome.
A lot of recipes say to fill 2/3 full, but will make a smaller muffin.
Use a scoop: Using a large ice cream scoop to fill the pan will result in muffins that are uniform in size.
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Chocolate Chip Banana Muffins
A cross between banana bread and a cake, this easy Chocolate Chip Banana Muffins recipe is a quick bake that can be easily frozen and is great for using up overripe bananas.
- ⅔ cup Butter softened, plus extra for the tin
- ½ cup super fine/caster or granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs beaten
- 1-¼ cup all-purpose flour
- 2 teaspoon baking powder
- 2 very ripe bananas mashed
- 1 cup chocolate chips
- 12 banana chips for decoration
Preheat the oven to 375F/170C Prepare a muffin pan with twelve muffin cases (or if making a loaf, grease the pan)
Cream the butter, sugar and brown sugar until light and fluffy, then slowly add the eggs with ½ the flour. Fold in the remaining flour, baking powder and bananas. Followed by the chocolate chips.
Using an ice cream scoop add the into muffin cases and bake for about 20 minutes (30 minutes for the large loaf pan) or until a cake tester comes out clean.
Cool in the pan for 10 minutes, then remove and cool on a wire rack.