I’m a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
My sister and niece arrived for their first visit to our new house last Tuesday. If you’ve ever met my sister and shared a meal with her, one thing becomes clear very quickly: the girl has an otherworldly relationship with chocolate.
Once, we went to P.F. Chang’s for dinner. She thought the food was alright, but when it came time for dessert and she ordered their “Great Wall of Chocolate”, well, let’s just say there were several moments where she channeled Meg Ryan in When Harry Met Sally. It really was indecent, and even more so when she ordered a second piece to take home with her.
While doing a bit of a StumbleUpon, I happened on a recipe for chocolate chocolate banana bread. I prefer making muffins with quick bread batter, because they’re just much more portable. So the recipe is adapted from here.
I have to go on record that these were not my favorite use of chocolate OR banana. In fact, neither the husband nor the sister liked them much either. Everyone agreed that they looked and smelled fantastic, but none of us liked the combination of chocolate and banana. Really, I should have known better, because none of us would choose a chocolate covered frozen banana as a treat from the ice cream truck either.
But if that’s your sort of thing, then these muffins are right up your alley. They’re chocolatey and banana-y, and very moist. Please remember not to overmix your batter. Use a light hand!
1 stick of salted butter, softened to room temp.
1/2 cup sugar
2 large ripened bananas mashed
2 tsp. vanilla
1 cup + 3 table spoons flour
1 tsp. baking soda
2 Tbl. cocoa powder
1/2 cup of sour cream
1 cup of mini chocolate chips
*optional 1/2 cup of chopped walnuts
Preheat over to 350 degrees. Spray muffin tin or muffin tin and paper cups with baking cooking spray that contains flour. In a large bowl, cream butter and sugar together. Mix in egg, mashed bananas, sour cream, and vanilla until frothy. Add baking soda, cocoa, and flour. Mix everything until incorporated, using a light hand. Switch from a mixer to a spoon to do this. Add chocolate chips and nuts (if applicable) and lightly stir until mixed through.
Portion out into the muffin tins. Bake for approximately 27-32 minutes, until a toothpick comes out mostly clean (there will be melty chocolate from the chips).