I didn't mean to tempt you, but here I am, presenting you with a large, bakery-style chocolate banana muffin that has melty chocolate chips all over and a sweet chunk of caramelized banana on top.
Yum!
Why I love these chocolate banana muffins
These bakery-style chocolate banana muffins are everything you want from a chocolate bake-soft, rich, deep chocolate flavor.
They combine ripe bananas with Dutch-process cocoa and chocolate chips for a tender crumb that stays moist for days. Each muffin is topped with caramelized banana slices that turn golden and glossy in the oven, making them just as beautiful as they are delicious.
Perfect for breakfast, an afternoon treat, or any time you crave something homemade and deeply satisfying.
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Bakery-Style Chocolate Banana Muffins
Ingredients
- 113 grams (½ cup) unsalted butter at 65°F
- 150 grams (¾ cup) dark brown sugar
- 2 large eggs room temperature
- 5 grams (1 teaspoon) vanilla paste or extract
- 100 grams (½ cup) plain Greek yogurt room temperature
- 340 grams (about 3-4) medium ripe bananas mashed
- 240 grams (2 cups) all-purpose flour
- 40 grams (½ cup) unsweetened natural cocoa powder or Dutch process cocoa powder
- 3 grams (1 teaspoon) ground cinnamon
- 1 gram (¼ teaspoon) ground nutmeg
- 5 grams (1 teaspoon) baking soda
- 5 grams (1 teaspoon) baking powder
- 3 grams (½ teaspoon) sea salt
- 135 grams (¾ cup) semi-sweet chocolate chips
For Topping
- 1 ripe banana chopped
- 12 grams (1 tablespoon) white sugar
- 0.5 gram (⅛ teaspoon) ground cinnamon
- 22 grams (2 tablespoons) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 6-cup jumbo muffin pan with parchment paper liners.
- In a large mixing bowl, cream the butter and dark brown sugar together for 3 to 4 minutes until light and fluffy. This step builds air into the batter for a soft and tall loaf.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in the vanilla until smooth and fully combined.
- Add the Greek yogurt and mashed bananas, mixing until the batter is smooth. The mixture may look slightly curdled - that's normal and helps create a moist texture.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly distributed.
- Add the dry mixture to the wet ingredients in two additions, mixing on low speed or folding gently with a spatula until no streaks of flour remain. Do not overmix.
- Gently fold in the chocolate chips.
- In a small bowl, combine the chopped banana, granulated sugar, and cinnamon. Gently toss to coat.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Spoon a little of the banana topping mixture over each muffin and sprinkle a few chocolate chips on top.
- Bake at 350°F (175°C) for 20-25 minutes, or until the tops are set and a toothpick inserted in the center comes out clean with just a few moist crumbs from the chocolate chips.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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