Chocolate Banana Muffins
I have a friend who has a way with words. There’s a phrase she uses often to describe the best and worst of times. She calls it shine and shadow. These triple chocolate banana muffins can just be the shine to your shadow this week. They won’t change the world but they’ll most definitely make your day a little sweeter. Drizzled with salted caramel sauce, they’re pure home comfort.
I scatter the tops with chocolate shards and a pinch of sea salt. If you’ve made the brown butter banana bread, you’ll know all about banana has-beens. Once again, there are several overripe bananas in my fruit bowl looking to be upscaled. Bananas add flavour and help keep the crumb tender and moist. The muffin batter is a simple blend and mix affair. Nothing challenging or complicated here.
Tips for making the best Chocolate Banana Muffins
- Muffins are best eaten on day ONE
- If the muffin contains chocolate, it should be eaten warm for that molten experience
- Star muffins have toppings, drizzles and streusels!
- Muffins require minimal mixing, just enough to combine the batter. Over-mixing results in a tough crumb
Chocolate Banana Muffins
- 180 g cake wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- pinch of salt
- 120 g castor sugar
- 30 g cocoa
- 125 ml vegetable oil
- 1 egg
- 1/4 cup (60 ml) buttermilk
- 2 very ripe bananas
- 100 g milk chocolate, roughly chopped
- 50 g Lindt 70% dark chocolate, broken into shards
If you need a good caramel sauce, here is the recipe I use.
Cool the muffins on a wire rack. If you’re going to serve with toffee caramel sauce, wait until the muffins are cool before spooning over the sauce.
Scatter with dark chocolate shards and a sprinkling of sea salt. The muffins are equally good without the toffee sauce, in which case I’d tuck in while they’re still warm, with liquid chocolate pools inside!
If you’re a muffin lover, here are several muffins I make on repeat:
Blueberry coconut crumble muffins
Cinnamon spiced pumpkin muffins with walnut crumble
9 Comments. Leave new
Can’t wait to try these!! They look super yum.
YOU have a wonderful way with EVERYTHING, Di! x
I am drooling!
Chocolate and caramel just belong together!
Thank you for the inspiration of apt words Gill!
That they sure are, Michelle. And really simple to whip up a batch.
What is the difference between the all purpose flour and the all purpose cake floure ?
Hello Dee. Not sure if you’re a SA resident or visiting from abroad. Locally our all-purpose flour would be used for cakes as well. The labelling now reads cake wheat flour.