Happy Thursday, friends!
I wanted to share a quick post today on a delicious sweet recipe – chocolate banana bread muffins!
(Some of these are just regular banana bread muffins)
I can’t even take credit for this recipe, because my sis gave it to me and she found the recipe online and adjusted it a little bit. But I had to share it just because it’s that delish!
She made it for her husband (with a few adjustments I’ll share below) and added the chocolate chips as a savory treat one day, and they are basically no longer allowed in their house anymore, ha! They are that good, that they will just be scarfed right up and it’s impossible to stop eating them.
I like making banana bread in muffin form so it’s easier to portion off – I also make things in mini muffin tins a lot because it makes it handheld and super easy to eat on the go.
Here’s what you’ll need:
- 3 cups of white sugar
- 1 1/2 sticks of softened butter
- 3 eggs
- 3 mashed ripe bananas (a perfect use up for bananas that are going bad)
- 1/2 cup sour cream
- 3 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- as many chocolate chips as your heart desires (I used mini semi-sweet morsels)
This recipe makes a ton and could probably be cut in half if you didn’t want as much bread.
Start by preheating the oven to 350 degrees.
Combine all of your dry ingredients in a bowl- the flour, baking soda, baking powder, cinnamon and set to the side. Then mix together the softened butter and sugar. Add in each egg, one at a time, until combined. Then add the sour cream. Finally, add the dry ingredients a little bit at a time.
Once the mixture is fully combined, add as many chocolate chips as you want! I did half of this recipe without chocolate chips, because chocolate doesn’t do so well with my husband’s head these days, but you could do all of it with or without chocolate chips.
Put into either a loaf pan, bundt pan, muffin tins, or mini muffin tins. I used a combination of muffin and mini muffin tins. Make sure to spray the pan with nonstick cooking spray prior to putting the mixture in.
Depending on what cooking vessel you use, the cooking time will vary. The smaller the vessel (mini muffin tins), the shorter amount of time it will bake. I’d estimate about 30 minutes for the mini muffins and up to 50-60 if you are using a loaf pan.
Bake at 350 degrees until a toothpick comes out clean.
See pics below!
Try this recipe – it’s easy and delicious! It’s great for a nice Sunday morning breakfast (or a late evening snack, if you’re my brother-in-law!)