I used to work at Starbucks back in the day, and Banana Chocolate Chip Muffins remind me of the banana chocolate chip coffee cake they served in the late spring and early summer months. You either loved it or hated it. Many customers seemed repulsed by the idea of putting banana and chocolate together (had they never heard of a banana split?).
I, however, LOVED the stuff and was more than happy to take home what didn’t get purchased. The other day, I found myself craving that flavor and decided to make Banana Chocolate Chip Muffins. They turned out pretty close to the real thing! Here’s how I made them:
In a medium sized bowl, beat together 1/3 cup of melted butter and 1 egg.
Cream the egg mixture with 3/4 cup of sugar and 4 mashed bananas. You can easily make banana chocolate chip muffins using previously frozen bananas. Just make sure they are thawed so they can incorporate well.
If you have bananas that are getting brown spots and you know you won’t be able to eat them before they go bad, just pop them in the freezer. Even though they will turn brown, once they are thawed the banana is excellent for baking!
In a separate bowl, combine 1 and 1/2 cups of flour, 1 teaspoon each of baking powder and baking soda, and 1/2 teaspoon of salt. Once those are mixed, slowly add in the wet ingredients. Just as the dough begins to firm up, add in a cup of chocolate chips.
Evenly divide the dough into 12 greased muffin tins. I prefer to grease with shortening, but cooking spray works well too. Place the banana chocolate chip muffins into an oven preheated to 350 degrees and bake for about 25 minutes.
Let the muffins cool inside the muffin tin before removing them. This recipe also works well in bread form. Simply pour all the dough into a loaf pan and bake for about an hour.
Look at all that drippy chocolate in there! Banana chocolate chip muffins are casual enough for my kids to eat for an afternoon snack, but pretty enough to take to a potluck or serve at brunch.
Other versatile recipes that can be cooked as loaves or muffins are Cranberry Orange Bread, Lemon Blueberry Bread, Cinnamon Zucchini Bread, and Pumpkin Muffins with Vanilla Frosting.
Do you have a gathering coming up where you might be able to take these beauties? In case you need more ideas, check out my Blog or follow my Bangin’ Baked Goods board on Pinterest. Happy cookin y’all!
Banana chocolate chip is a bakery staple for a reason.
Heidi bakes it as muffins and as bread every morning.
Banana Chocolate Chip Muffins
Ingredients
Method
- Preheat the oven to 350°F and grease a 12-cup muffin tin with shortening or cooking spray.
- In a medium bowl, beat together the melted butter and egg. Cream in the sugar and mashed bananas.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Slowly add the wet ingredients and mix. As the batter begins to firm up, fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups and bake for about 25 minutes.
- Let the muffins cool in the tin before removing.
