I have an outrageous stash of bananas in my freezer right now. Just when I feel like it’s going down in size, I shove a few more in there. You see, I have a verrry small window of opportunity for banana eating. Once they start developing a few brown spots, I’m done with them..into the freezer they go! I was starting to get a little tired of bananas smashing onto my feet every time I opened the freezer, so the only logical solution was..banana bread!
Now, I already have a billion favourite banana bread recipes, but of course I had the urge to try something new, something different. Let me tell you there are lots of variations on banana bread out there that look amazing. Peanut butter banana bread? That has my name written all over it. Lime coconut banana bread? Delicious! I will definitely be making those sometime soon since my banana pile doesn’t seem to be getting any smaller!
However, this time I wanted something that I could whip together with ingredients that I already had on hand at home, so I settled on a chocolate banana marbled loaf. I switched up a few things and Banana Chocolate Swirl Muffins were born! The chocolate swirl adds just a hint of decadence to take the muffins to a new level of banana bready goodness. These have a nice presentation and are a welcome change of pace from the standard banana bread, without straying from the classic flavour too much.
Make a loaf, make muffins, make mini muffins, whatever you want! I now have a stash of these muffins in my freezer, along with the ever growing stash of bananas. I’m not complaining!
Banana Chocolate Swirl Muffins
Adapted from Cooking Light
- 2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup sugar
- 1/4 cup butter, softened
- 3 ripe bananas, mashed
- 2 eggs
- 1/3 cup buttermilk (or plain yogourt)
- 1 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
Combine flour, baking soda, salt and cinnamon in a medium bowl.
In a large bowl, cream butter and sugar with a mixer on medium speed for about 1 minute.
Add banana, eggs, buttermilk and vanilla and beat until blended.
Gradually add flour mixture, stirring by hand just until combined. Set aside.
Put chocolate chips in a microwave safe dish and microwave on medium power in 30 second intervals, stirring in between, until chocolate is melted. Let chocolate cool for a few minutes.
Add 1 cup of batter to melted chocolate and stir to combine.
For muffins, add alternating scoops of chocolate and banana batter to lined muffin tins and swirl with a knife or toothpick. (For mini muffins, I put a small spoon of each batter into the tin and swirled it around with a toothpick). For mini muffins, bake 10-15 mins, until a toothpick comes out clean. For regular muffins, bake 20-25 mins.
For a loaf, alternate scoops of batter into a greased loaf pan, and swirl with a knife. Bake 1 hour or until a toothpick comes out clean.