These were really yummy. They are called muffins, but really more like mini chocolate banana cakes. Moist and super tasty, these were a hit with all. Even those who don’t love banana liked these little guys. It took Sylvie a while before she could taste the banana, but my friend Suzanne said her girls knew it right away. Andy loved these – and on day 2, 3 and 4 popped them in the microwave for 12 seconds to re-goo chips and cake. This is a super simple treat – and just another idea when trying to eat up those brown bananas. Enjoy!
chocolate banana muffins (from Nick Malgieri’s The Modern Baker):
1 1/2 cups all purpose flour
2/3 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups mashed bananas (about 3 medium bananas)
1/2 cup sour cream
12 tablespoons butter (1 1/2 sticks) unsalted butter, softened
1 cup sugar
1/2 cup light brown sugar
3 large eggs
chocolate chips (to taste — maybe 3/4 cup to 1 1/2 cups)
Preheat the oven to 350 degrees. Line 2 muffin tins with paper.
In a smallish bowl, whisk together the flour, cocoa powder, baking soda and salt and chips. Set aside.
In another bowl, stir together the smashed banana and sour cream. Set aside.
With the paddle attachment of your mixer, beat the butter until a little lighter and fluffy – about 3 minutes. Then add the white sugar and beat another 3 minutes or so. Mix in the brown sugar, then the eggs, one at a time until incorporated. Scrape down the bowl a few times during this process.
On the lowest speed, add 1/3 of the flour mixture, followed by 1/2 the banana mixture. Scrape down and follow with the next third of the flour mixture, and last half of the banana. Again, scrape, then gently fold in the last third of flour and chocolate chips if desired.
Scoop into tins and bake until the muffins rise and are a bit firm to the touch. A toothpick should come out with a few moist crumbs.
Remove from oven and 10 minutes later, remove from pan and place on a wire rack to cool.
