Chocolate Banana Muffins

This is a great recipe to make if you have a gaggle of ripe bananas on your counter. My counter is where bananas go to die so I always have loads of bananas for muffins and smoothies.

I've been making this recipe for almost 11 years and it's definitely a keeper. Moist muffins with the chocolate/banana combo you just can't beat! If you like them even more chocolatey, fold in semi-sweet chocolate chips too!

The recipe makes 24 good sized muffins or two 9x5-inch loaves which means you can enjoy some now and freeze others for later. Great for school lunches, snacks or a nice treat, these moist muffins are a hit with our family.

Chocolate Banana Muffins

Yield: 24 muffins/2 loaves

1 cup butter or margarine, softened (see Tip)

2 cups white sugar
4 eggs
6 bananas, ripe and mashed
2 tsp vanilla
3 cups flour
2 tsp baking soda
1/4 cup cocoa
1 cup sour cream
1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350F. Line 2 muffin tins with paper liner OR lightly grease TWO 9"x5" loaf pans - set aside.

In a large bowl, cream together butter, sugar and eggs. Stir in bananas and vanilla.

In a small bowl, combine flour, baking soda and cocoa; mix well. Add banana mixture to flour mixture and mix until just blended. Stir in sour cream and chocolate chips.

Pour batter into prepared pans. 

Muffins: Bake for approximately 25-28 minutes for muffins and 1 hour for loaves or until a toothpick inserted into the centre comes out clean.

Tip: You can cut the amount of margarine/butter in half. Use 1/2 cup of unsweetened applesauce as well as 1/2 cup of butter/margarine. You still need the fat in baked goods but you can usually cut the fat in half by using applesauce while still maintaining moistness.