Moist and Sweet Chocolate Banana Muffins
Delicious Home-Baked Chocolate Banana Muffins Using Overripe Bananas
Have some ripe bananas that are just begging to be used? Transform them into delightful homemade chocolate banana muffins! These muffins boast the natural sweetness and soft texture of bananas, complemented by bursts of rich chocolate chips. They are perfect as a snack for kids or a delightful treat with your afternoon tea. This easy-to-follow recipe will guide you to bake perfectly moist and flavorful muffins every time!
Muffin Batter Ingredients
- 125g Cake Flour (or All-Purpose Flour)
- 75g Granulated Sugar (adjust to taste)
- 75g Unsalted Butter, softened at room temperature
- 75g Eggs, lightly beaten (about 1.5 large eggs, at room temperature)
- 1.25g Salt (approx. 1/4 teaspoon)
- 3g Baking Powder (approx. 1 teaspoon)
- 15g Unsweetened Cocoa Powder (for a rich chocolate flavor)
- 50g Milk, at room temperature
- 40g Chocolate Chips (milk or dark)
- 130g Ripe Bananas (100g mashed, 30g finely chopped for topping)
Cooking Instructions
Step 1
First, prepare your bananas. Take the measured 130g of bananas. Mash about 100g of them thoroughly with a fork until smooth. Finely chop the remaining 30g into small pieces for topping the muffins later.
Step 2
Next, prepare the dry ingredients. In a bowl, combine the cake flour, unsweetened cocoa powder, and baking powder. Sift these ingredients together at least twice to ensure a fine, lump-free mixture. This step helps create a lighter, tender muffin.
Step 3
Now, let’s cream the butter. Place the softened, room-temperature unsalted butter into a mixing bowl. Using a whisk or spatula, beat the butter until it’s smooth and creamy. Avoid using cold butter, as it won’t cream properly.
Step 4
Once the butter is smooth, add the salt and mix briefly. Then, gradually add the granulated sugar in 3 to 4 additions, beating well after each addition. Continue to beat until the mixture becomes light and fluffy, resembling pale yellow ribbons. You should notice a sweet aroma as the sugar dissolves.
Step 5
With the butter and sugar mixture well combined, slowly add the beaten eggs in 3 to 4 portions. Mix thoroughly after each addition, ensuring the egg is fully incorporated before adding the next. If you add the eggs too quickly, the mixture might curdle. Aim for a smooth, emulsified texture similar to mayonnaise.
Step 6
Now, add all the sifted dry ingredients to the wet mixture. Gently fold them in using a spatula, mixing just until about 50% of the flour is incorporated. Avoid overmixing; a technique is to cut through the batter with your spatula in an ’11’ pattern.
Step 7
When there are still some streaks of dry ingredients visible, add the mashed bananas to the batter. Gently fold them in until just combined. The banana will add moisture and a lovely flavor to the batter.
Step 8
Finally, pour in the milk in two additions, drizzling it around the edges of the bowl. Gently mix until the batter is smooth and no dry flour is visible. Be careful not to overmix; you want a soft, pourable batter consistency.
Step 9
Add about two-thirds of the chocolate chips to the batter and gently fold them in. Distribute them evenly without overworking the batter. Reserve the remaining one-third for topping.
Step 10
Line a muffin tin with paper liners. Fill each liner with the batter, reaching about 80% of the way full. This allows space for the muffins to rise during baking.
Step 11
Sprinkle the reserved chocolate chips evenly over the batter in each muffin cup. Arrange the chopped banana pieces on top as a garnish. Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 12
Once baked, carefully remove the muffins from the tin and place them on a wire rack to cool completely. While delicious warm, they develop a wonderfully moist texture and deeper flavor as they cool. Enjoy your freshly baked chocolate banana muffins!
