Recipe: Perfect Double Chocolate Banana Muffins (or Bread)

Delicious, fresh and tasty.

Double Chocolate Banana Muffins (or Bread).

Double Chocolate Banana Muffins (or Bread)

Surprisingly this is an easy recipe just behind the additional ones. I think the hardest part is to locate the best ingredients as a result you can enjoy the delicious Double Chocolate Banana Muffins (or Bread) for your dinner with your friends or family. You can cook Double Chocolate Banana Muffins (or Bread) using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Double Chocolate Banana Muffins (or Bread)

  1. Prepare of all purpose flour.
  2. It's of whole wheat flour.
  3. It's of unsweetened cocoa powder.
  4. Prepare of baking soda.
  5. You need of salt.
  6. Prepare of medium spotty bananas (or 2 large).
  7. It's of - 3/4 cup brown sugar.
  8. It's of large eggs, at room temperature.
  9. It's of milk, at room temperature.
  10. Prepare of vanilla extract.
  11. You need of unsalted butter, melted and slightly cooled.
  12. It's of dark chocolate chips.

Double Chocolate Banana Muffins (or Bread) step by step

  1. Preheat the oven to 350°F. Grease a standard size muffin tin pan or line with parchment liners and set it aside..
  2. In a large bowl, whisk together both of the flours, the cocoa powder, the baking soda and the salt until well combined and set it aside..
  3. In a seperate large bowl, mash the bananas. Then whisk in the eggs, sugar (if your bananas are super brown and spotty, you can use only 1/2 cup. If they're still pretty yellow, use 3/4 cup), milk, vanilla and melted butter until combined. Add the dry ingredients to the wet and stir until just combined. Then fold in the dark chocolate chips..
  4. Scoop the muffin batter into the prepared pan, filling all the way to the top. Bake for 17-20 minutes, until a toothpick inserted into the center comes out mostly clean. Let them cool in the pan for 10 or so minutes, then transfer them to a wire rack to cool completely..
  5. For bread, pour the batter into a greased 9"x5" loaf pan, lined with a sheet of parchment paper hanging over each side. Bake for 45-50 minutes, until a toothpick comes out mostly clean. Let cool in the pan for 10 or so minutes, then lift it out of the pan and transfer to a wire rack to cool completely..

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