When I bake sweets around here, it’s like fostering a puppy. The process of tenderly preparing and raising this little delicacy of cute sugary sweetness is joyful, painstaking, and oftentimes overwhelmingly rewarding. I coo at my precious baked goods, whisper sweet nothings to them, and snap dozens of photos from dozens of angles to capture their beauty. Then, because of a deep fear of widening hips and a genetic predisposition to diabetes, I painstakingly wrench myself away from said sweets and send them off to work with the boy, into the arms of loving coworkers who will undoubtedly give them a warm home in their welcoming bellies.
But not these muffins. No no no. I fought tooth and nail to adopt these little beauties wholeheartedly.
It has become understood in our home that when said sweet treats are sitting on the counter, come workday morning the boy automatically takes them with him to work. So when he asked that fateful Monday morning, “Are you going to box up those muffins?”, I paused and went dead in the eyes… A slow motion nostalgic reel of me and an armful of densely chocolate banana muffins frolicking through a field of overgrown wild flowers and sunshine played behind my eyes. No. No I shall not be sharing these with anyone, thank you very much.
Pardon the dramatic interpretation. I’ve been watching a lot of British dramedies on Netflix and have absolutely zero regrets. And I must confess that I did let a few of these slip through my fingers and into a pastry box to the boy’s workplace, but only after I safely liberated two for a lifelong siesta in my stomach.
I can now happily recount that these double chocolate banana muffins are everything I didn’t know I was missing in banana bread. In the days of old, my renditions of banana bread were generally spurned out of a guilt-ridden need to use the blackened and mushy bananas sitting on the kitchen island, lest that $1.50 I spent on them in the first place go to waste. And the result was always classic. Good, not great, banana bread. Sometimes there are nuts. Sometimes there are oats. Sometimes there’s almond extract instead of vanilla. But all the time it’s just banana bread.
But when you add two kinds of quality chocolate and bake the batter in monstrous jumbo tins, the banana bread game amps up to a whole new, unbelievably delicious level. That’s what I’m sharing today, friends. I took the classic banana bread recipe that I’ve had yellowing on a piece of paper on our refrigerator since I was in college and added a heaping cup of semi-sweet chocolate chips and a generous amount of quality, Dutch-process cocoa. With the simple addition of those two pantry staples, I met my new breakfast best friend. I’m now willing the under-ripe bananas on the kitchen island to hurry the hell up and turn mushy so I can recreate these little beauties.
These are impossibly chocolatey, yet I didn’t hate myself for eating them. The makings are composed of flour, a bit of sugar, a surprisingly small amount of vegetable oil, chocolate, eggs, and egg whites. That’s as bad as it gets. I doubt a nutritionist would assign these as an A-Okay meal, but if we’re talking about the tiniest of breakfast splurges, these are a winner.
What’s more, I crave these. We don’t recreate recipes around here a lot because I’m usually trying to churn out new ideas for the blog, but these double chocolate banana muffins have earned a spot on the pedestal of recurring meals in our kitchen – the highest accolade we offer. Give them a go and cue the obsession.
- 1¾ cup flour
- ½ cup white sugar
- 1 cup semi sweet chocolate chips
- ¼ cup quality Dutch process cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium ripe bananas
- ⅓ cup vegetable oil
- 2 egg whites
- 1 egg
- Combine the flour, baking soda, cocoa, and salt in a large bowl. Whisk together well.
- In another large bowl, whisk together the oil, egg whites and eggs for about 30 seconds, until slightly foamy. Add the bananas and sugar and combine well, using the whisk to mash the bananas and then stir together the mixture. It's okay if some medium chunks of banana remain.
- Add the dry ingredients to the banana mixture and combine well. Stir in the chocolate chips. Prepare the cups of a 6-count jumbo muffin pan with a lining of baking spray, or paper lining. Fill each ¾ full.
- Bake the muffins in an oven heated at 350 degrees Fahrenheit for about 28 minutes, or until a toothpick inserted in the center comes out relatively clean (some chocolate chip will stick to it). Enjoy warm, cold, or reheated.