Chocolate Chip Banana Bread Muffins

chocolate chip banana bread muffins

It would appear I am something of an expert at using up food close to going off…as long as said food is bananas. Enter Chocolate Chip Banana Bread Muffins which are in no way a healthy snack but which have regularly kept us in cakage through the working week. A week without cakeage is a dark dark week indeed.

These are springy and moist (hate that word) and crammed full of chocolate chips. When they’re past their best you can nuke them and smother them in custard for what I guarantee will end up being a pretty awesome five minutes.

You’ll Need: 

  • 250g self raising flour
  • 75g melted butter
  • 125 ml milk
  • 1 tsp vanilla extract
  • 115g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarb
  • pinch salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 large ripe bananas, mashed
  • 2 eggs
  • 50g chocolate chips

Heat the oven to 190C.

Melt the butter and set it to one side to cool down.

Sift the flour, bicarb, baking powder, salt, cinnamon and nutmeg into a bowl. Add the caster sugar and give it a stir about.

chocolate chip banana bread muffins

Beat together the eggs, milk, vanilla extract and melted butter in another bowl. Chuck in the mashed banana and stir.

Make a well in the flour concoction, pour in the eggy mixture and roughly combine. It’ll look lumpy and strange, do not be afraid.

Add in the chocolate chips. Eat some of the chocolate chips first, it’s sort of a rule.

chocolate chip banana bread muffins

Find some suitably blog worthy paper muffin cases in the back of your cupboard and pop them into a muffin tin before decanting the lumpy goo.

DSC_0508 sml

You’ll get around 12-14 muffins out of this mixture. Annoyingly it’s always just too much for one tray unless you have that one monster muffin at the end but that messes with your cooking times. Is it worth it? Only if it’s a massive cookie I’d wager, not muffins.

Bake for 20-25 minutes. Until golden brown and your skewer *cough* pen *cough* – don’t judge, I ate that one – comes out clean.

Those you don’t eat immediately will keep in a sealed container for 3 days or so before you need to crack open the custard.


I’m feeling kind of fancy so you can download the recipe as a PDF here.

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