This is by far the best recipe for banana
bread muffins I have ever made!!!! Usually banana based goods can get really dense and compact, but these maintain a light and fluffy texture. Chocolate chips make this breakfast all the more decadent 🙂 I used a recipe from The Nibble. Supposedly, Pichet Ong, a famous pastry chef, calls this “The Best Banana Bread” and I agree 100%.
Now, since I do not have a loaf pan (I know I need to buy one) I made muffins instead! This recipe makes one loaf of banana bread or 12 muffins. If you decide to make the loaf click the link above for different baking instructions.
Chocolate Banana Bread Muffins
1/3 cup salted butter at room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 cup roughly mashed bananas (I used two large ones)
1 tablespoon vanilla
1 large egg
1/2 cup Greek plain yogurt
1 1/2 cups of semi-sweet chocolate chips
Coarse sugar for sprinkling on top ( I used turbinado raw cane sugar)
Pre-heat the oven to 350 degrees. Line your muffin tin with liners. Sift together the flour, baking powder, and baking soda in a medium size bowl.
Cream the butter, honey, sugar, salt, and cinnamon together in a large bowl. I used an electric hand held mixer.
Add the bananas and vanilla at medium speed and mix until it looks broken. See picture below.
Add the egg, medium/ low speed, and mix until just incorporated. Turn the speed to the lowest setting and slowly add the sifted dry ingredients. Add the yogurt and mix for only ~5 seconds. Using a spatula, fold in the chocolate chips gently. It is VERY important to not over-mix in these last couple of steps. You want to keep the mixture as light as possible!
Spoon the batter into the muffin tins and sprinkle on the coarse sugar.
Bake until a toothpick comes out clean. It took me ~32 minutes. Cool the muffins for 10 minutes before you take them out of the tray. Then savor every bite of the scrumptiousness!