Chocolate Banana Muffins

These double chocolate banana muffins boast a hint of spicy heat, a gooey ganache icing and naturally sweet mashed bananas. The densely rich and delicious texture is what you'd anticipate from your favorite chocolate pound cake.

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Banana Muffins

Prep Time 25

Cook Time 25

Total Time 50

Servings muffins

Calories 262kcal

Author Cathy Pollak

Equipment

Ingredients

Muffins:

3 cups (375 g) all-purpose flour
2/3 cup (64 g) unsweetened cocoa
1-1/2 tsps. (7 g) baking powder
1/2 tsp. (3 g) table salt
1 tbsp. chile powder
1-3/4 tsps. cayenne pepper
2 cups (400 g) granulated sugar
2 large eggs
4 medium ripe bananas
1/2 cup (118 ml) buttermilk
1 cup (180 g) semi-sweet chocolate chips
bittersweet chocolate chunks or dark chocolate chips (I add eight to the top of each muffin before baking.) 60%
Maldon sea salt optional

Icing:

1/2 cup (118 ml) heavy cream
8 oz. (227 g) semi-sweet chocolate chips
1/2 tsp. instant espresso powder
1/4 tsp. cayenne pepper

Instructions

Muffins:

Preheat oven to 375 degrees F. Prepare muffin tins with liners.
In a large bowl, add flour, cocoa, baking powder, salt, chile powder and cayenne. Sift together to combine. Set aside.
3 cups (375 g) all-purpose flour, 2/3 cup (64 g) unsweetened cocoa, 1-1/2 tsps. (7 g) baking powder, 1/2 tsp. (3 g) table salt, 1 tbsp. chile powder, 1-3/4 tsps. cayenne pepper
In the bowl of a stand mixer, add sugar, eggs and bananas. Blend until thoroughly combined. Add flour mixture alternating with buttermilk and ending with flour. Mix just until combined. Fold in chocolate chips.
2 cups (400 g) granulated sugar, 2 large eggs, 4 medium ripe bananas, 1/2 cup (118 ml) buttermilk, 1 cup (180 g) semi-sweet chocolate chips
Add 1/4 cup batter to each muffin liner and top each muffin with bittersweet chocolate chunks (8 to each muffin) and bake for 25 minutes or until done.
bittersweet chocolate chunks
Cool for five minutes in the pan and remove to a wire rack to cool completely.

Icing:

In a small saucepan over low heat, bring heavy cream to a simmer (do not boil). (Cream needs to be warm enough to melt the chocolate.)
1/2 cup (118 ml) heavy cream
Add chocolate chips to a heat safe bowl and pour hot cream over the chocolate chips and allow them to sit for one minute. Add instant espresso and cayenne; stir until smooth.
8 oz. (227 g) semi-sweet chocolate chips, 1/2 tsp. instant espresso powder, 1/4 tsp. cayenne pepper
Remove cupcake liners and dip the tops of each muffin into the icing, coating the top completely. Sprinkle the tops with Maldon sea salt while icing is still wet.
Maldon sea salt

Notes

Muffin Liners: If you forego parchment liners and use regular cupcake liners, make sure to spray the insides with cooking spray before adding muffin batter.

Semi-sweet chocolate vs. bittersweet: Feel free to use any type you prefer in this recipe. I always prefer dark, but using both adds complexity in this chocolate banana recipe.

Spicy: Adding heat to this recipe gives it depth and nuance you normally wouldn't experience. It is not going to taste "hot". If you prefer more heat, feel free to add additional cayenned, especially to the ganache.

Why add espresso powder to the ganache icing? This intensifies the chocolate flavor in a really good way.

Why Maldon Salt Flakes: Maldon's pyramid-shaped flakes add the perfect crunch, which adds texture and flavor to the muffins, a whole new level of complexity.

For optimal outcomes when preparing these chocolate banana muffins, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition