Double Chocolate Banana Muffins

Because it’s been so hot this summer, my bananas stand very little chance of remaining in an “acceptable” range of yellow-green.  If you too are plagued by overripe bananas combined with a strong chocolate craving, bake up a batch of double chocolate banana bread.  The recipe is on a previous post, but instead of making a loaf, you can make muffins.  I like making mini muffins because they’re cute and perfectly bite sized.  The only changes to the recipe that you’ll need to make are to:

  • use mini or regular sized muffin liners, filled about 2/3 full with batter
  • bake for 15-20 minutes for mini muffins and 20-25 minutes for full sized muffins (don’t overbake or they’ll be dry)


Banana Pecan Buttermilk Muffins

People warned me that when I moved to “the Valley” from downtown LA, the weather would be much warmer, but I was not quite prepared for just how quickly my bananas would ripen in the heat.  Until I better calibrate my banana eating to the speed of banana ripening, I’ll be baking up all sorts of banana related goods.  These Banana Pecan Buttermilk Muffins are super tender and have an airy snack cake-like texture while the brown sugar pecan topping provides a crunchy contrast. On the day that they’re baked, the muffins have a mild banana flavor which intensifies overnight.
Banana Pecan Buttermilk Muffins- Penzeys2

Banana Pecan Buttermilk Muffins

(Adapted from Penzey’s)
Makes 16 muffins



2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup dark brown sugar
3/4 cup granulated white sugar
1/2 cup unsalted butter (1 stick), softened
2 large eggs
1 cup mashed ripe banana (2 large)
1 1/4 teaspoons vanilla extract
1/2 cup buttermilk


3 tablespoons brown sugar
2 tablespoons chopped pecans
1/4 teaspoon cinnamon
1 3/4 teaspoons of granulated white sugar



  1. Preheat oven to 350°F.
  2. Line 2 muffin tins with paper liners.  You’ll only need 16 paper liners.
  3. In a large bowl, stir together the flour, baking soda, cinnamon, and salt, and set the bowl aside.
  4. In a separate large bowl, cream together the sugar and butter.
  5. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
  6. Beat in the banana and vanilla.
  7. Mix in the buttermilk.
  8. Add the dry ingredients to the wet ingredients, starting off by mixing at low speed.  Mix until just combined (don’t over mix).
  9. Spoon/scoop the batter into the muffin liners (or grease and flour the muffin tins if you’re not using liners).


  1. In a small bowl, stir together the topping ingredients (cinnamon, brown sugar, white sugar, and pecans) and sprinkle on the muffin tops before baking.
  2. Bake the muffins at 350° for 18-20 minutes.

Double Chocolate Banana Bread

Summer is bikini, bbq, and banana bread season.  The weather has been so warm lately that my bananas have been ripening at warp speed.  Rather than going with the usual banana bread recipe, I made Double Chocolate Banana Bread.  This version of banana bread is super moist, tender, rich and chocolatey, with a hint of banana.  I especially like the crispy top and edges.  This recipe is is definitely in my top 10 favorites and had everyone asking for seconds.

Double Chocolate Banana Bread- KAF1
Double Chocolate Banana Bread- KAF8

Double Chocolate Banana Bread

(from King Arthur Flour)
Makes one 9″ x 5″ loaf or two mini loaves.


1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (3/8 ounce) King Arthur All-Purpose Baking Cocoa, or Dutch-process cocoa
1/2 cup (8 tablespoons; 4 ounces) soft unsalted butter
1/2 (3 1/2 ounces) cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed banana (8 ounces; about 2 medium bananas)
1/2 cup (4 ounces) cold sour cream
1 cup (6 ounces) semisweet chocolate chips, chocolate mini chips preferred


  1. Preheat the oven to 350°F. Lightly grease two 3 1/4″ x 5 3/4″ mini loaf pans, or one 9″ x 5″ loaf pan.
  2. Combine the flour, baking soda, salt, and cocoa in a medium size bowl.
  3. In a separate bowl, beat the butter and sugar until light and creamy.
  4. Beat the egg into the butter-sugar mixture.
  5. Stir in the vanilla, banana, and sour cream to the wet ingredients.
  6. Gently mix in the dry ingredients and chocolate chips until well incorporated.
  7. Pour the batter into the pan(s) and bake for 45 to 60 minutes (bake for the shorter time for two mini loaves and the longer time for the larger loaf), until a cake tester or toothpick inserted into the center comes out clean.
  8. Remove the bread(s) from the oven, and allow to rest in the pan(s) for 10 minutes. Turn the bread(s) out onto a rack to cool completely.