Recipe of Perfect Double Chocolate Banana Muffins (or Bread)

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, Double Chocolate Banana Muffins (or Bread). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Double Chocolate Banana Muffins (or Bread) Recipe.

You can have Double Chocolate Banana Muffins (or Bread) using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Double Chocolate Banana Muffins (or Bread)

1. You need of all purpose flour.
2. Make ready of whole wheat flour.
3. You need of unsweetened cocoa powder.
4. Prepare of baking soda.
5. Make ready of salt.
6. Make ready of medium spotty bananas (or 2 large).
7. It’s of - 3/4 cup brown sugar.
8. You need of large eggs, at room temperature.
9. It’s of milk, at room temperature.
10. Make ready of vanilla extract.
11. Take of unsalted butter, melted and slightly cooled.
12. Prepare of dark chocolate chips.

Double Chocolate Banana Muffins (or Bread) step by step

1. Preheat the oven to 350°F. Grease a standard size muffin tin pan or line with parchment liners and set it aside..
2. In a large bowl, whisk together both of the flours, the cocoa powder, the baking soda and the salt until well combined and set it aside..
3. In a seperate large bowl, mash the bananas. Then whisk in the eggs, sugar (if your bananas are super brown and spotty, you can use only 1/2 cup. If they're still pretty yellow, use 3/4 cup), milk, vanilla and melted butter until combined. Add the dry ingredients to the wet and stir until just combined. Then fold in the dark chocolate chips..
4. Scoop the muffin batter into the prepared pan, filling all the way to the top. Bake for 17-20 minutes, until a toothpick inserted into the center comes out mostly clean. Let them cool in the pan for 10 or so minutes, then transfer them to a wire rack to cool completely..
5. For bread, pour the batter into a greased 9"x5" loaf pan, lined with a sheet of parchment paper hanging over each side. Bake for 45-50 minutes, until a toothpick comes out mostly clean. Let cool in the pan for 10 or so minutes, then lift it out of the pan and transfer to a wire rack to cool completely..