Easy Banana Muffins with Dark Chocolate
These quick and easy banana muffins are incredibly moist and fluffy. They take minutes to make and to devour! Glazed with dark chocolate.
Ingredients
Muffins
- 1 cup plain white flour (150g)
- ½ teaspoon baking powder (3g)
- 1 teaspoon baking soda (5g)
- 3 medium bananas, ripe
- ¼ cup creme fraiche or sour cream (60g)
- ¼ cup melted butter (60g)
- 2 eggs, medium size
- ½ cup light brown sugar (100g)
- 1 tablespoon honey or maple syrup (20g)
- 2 teaspoon vanilla bean paste or vanilla extract (10g)
- 1 teaspoon ground cinnamon (3g)
- ½ teaspoon ground nutmeg (2g)
- ¼ teaspoon ground cloves (1g)
- ½ cup dark chocolate, chopped (80g)
Caramelised banana topping
- 1 banana, firm
- 3 tablespoon white sugar (40g)
- ¼ cup dark chocolate (50g)
Instructions
Making the muffins
- Pre-heat the oven to 170C (340F) with fan or 190C (360F) without. Line a muffin tray with paper or silicone cupcake liners.
- In a large bowl, mash the ripe bananas into a smooth paste. If the bananas aren't ripe enough, cover them with aluminium foil and bake for 10-12 minutes at 180C (350F) until they turn black.
- Add the eggs, melted butter, sour cream, honey and sugar over the mashed bananas. Mix well to combine all the ingredients.
- Now add the dry ingredients: flour, baking soda and powder and spices. Using a spatula, mix well to combine all the ingredients together. Add the chopped dark chocolate and mix to combine. Be careful not to over-mix the batter.
- Using either an ice cream scoop or large spoon, place batter in each cupcake liner ⅔ of the way. Don't overfill the liners, as the cupcakes will grow a lot when baking.
- Bake the banana muffins for 20-22 minutes, checking with a skewer to see if they're fully baked.
- Once baked, allow them to cool in the tray for 5-10 minutes, before removing and placing them on a wire rack.
Caramelised banana topping
- For the topping, add the sugar in a saucepan, over low heat. Without stirring, allow the sugar to caramelise before placing round banana slices. Fry in the caramel sauce for 1 minute on each side, until slightly softened. Allow the bananas to cool before placing three slices on top of each muffin.
- Place the dark chocolate in a glass bowl, then microwave in small bursts of 10-15 seconds until fully melted. Place the melted chocolate in a piping bag fitted with a thin round nozzle. Drizzle the chocolate over the banana muffins, then allow them to harden at room temperature.
Notes
- I recommend using a kitchen scale and grams for this recipe for higher accuracy.
- This recipe calls for extremely ripe bananas, preferably starting to brown. If the bananas aren't ripe enough, cover them with some aluminium foil, then bake at 180C (350F) for 10-12 minutes. The bananas will go very black in the oven, and that is perfectly normal. Let them cool before slicing open to prevent burns.
- The caramelised banana topping can be replaced with other ingredients: walnuts or pecans, white chocolate, toffee syrup or even ice cream.
Nutrition
Calories: 219kcal
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