Originally featured in the Winter 2016 issue, this banana bread recipe quickly became a household favorite. We’ve since learned from our friend Michelle Lopez of the Hummingbird High blog to use every other well to give your muffins the room they need to rise high, and filling the empty wells with water helps the pan heat evenly and prevent warping. Additionally, tulip-style liners give these muffins the support they need to bake up tall and even, unlike regular liners, which can cause indentations in the dome. Last but not least, a quick burst of hot air in the oven kick-starts the rise, followed by a lower temperature for an even bake.
Banana-Chocolate-Espresso Swirl Muffins
Makes 12 muffins
Ingredients
- 3 tablespoons (15 grams) Dutch process cocoa powder
- 1½ to 2 tablespoons (6 to 8 grams) espresso powder
- 2 tablespoons (30 grams) boiling water
- 2½ cups (313 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed light brown sugar
- 2 teaspoons (10 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 2 cups (460 grams) very ripe mashed bananas (about 4 large bananas)
- â…“ cup (75 grams) vegetable oil
- ¼ cup (60 grams) sour cream
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- Turbinado sugar, for sprinkling
Instructions
- In a small bowl, stir together cocoa, espresso powder, and 2 tablespoons (30 grams) boiling water until dissolved.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and baking soda; make a well in center.
- In a medium bowl, whisk together banana, oil, sour cream, eggs, and vanilla. Add banana mixture to flour mixture, stirring just until moistened. Stir 1 cup (270 grams) batter into cocoa mixture until combined. Cover and refrigerate batters for at least 1 hour or up to overnight.
- Preheat oven to 400°F (200°C). Line every other cup of 2 (12-cup) muffin pans with tulip-style liners.
- Using a 3-tablespoon spring-loaded scoop, scoop banana batter (about 45 grams each) into each prepared muffin cup. Using a 1-tablespoon spring-loaded scoop, scoop chocolate-espresso batter (about 15 grams each) onto banana batter. Using 3-tablespoon scoop, top each with another layer of banana batter. Gently tap pans on a kitchen towel-lined counter to settle batter.
- Working with 1 muffin cup at a time, using the back of a spoon, make a shallow trench in center of batter in each muffin cup. Using a 2-teaspoon spring-loaded scoop, scoop chocolate-espresso batter (about 10 grams each) onto banana batter. Using a wooden pick, swirl batters together. Sprinkle turbinado sugar onto batter. Fill empty muffin cups halfway with water.
- Bake for 5 minutes. Reduce oven temperature to 375°F (190°C), and bake until a wooden pick inserted incenter comes out clean, 15 to 20 minutes more. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Delicious muffins, very flavorful. Easy to prepare and bake. And great recipe when you have a lot of extra ripe bananas that need used up.
These were the bomb! I used Bensdorp Dutch process cocoa giving it a rich, full flavor & the turbinado sugar caramelized nicely on the top adding crunchiness & another texture!
Delicious! Terrific recipe!
I saved this recipe some time ago. I went to look at it today, then tapped on the website for it that I also saved. I see that this version is very different from the one I saved, also called by the same name.
I’m just wondering if it’s because you wanted to make a bigger batch, or if you like this recent recipe better for various reasons?
I’m just wondering which one you think is better.
Thanks for any info. I appreciate it.
Hi Lynda,
Thank you for reaching out. This recipe above is an updated version of our original recipe for these muffins that ran in our Winter 2016 issue, part of our From the Archive series for our 10th anniversary. For the most updated recipe, we would recommend using the version above. Happy baking!
Amazing muffins, I’ve been baking them as mini muffins (11-12 minutes at 350) to bring to events and they’re a huge hit every time.
I made this as a loaf cake . Accidentally missed out the normal sugar . And swapped 1 cup of flour for ground almond flour …… added choc chips and a cinnamon sugar top …. oh Lordy Lord it’s amazing …..
just wondering if you have the macros …. calories per 100g etc ..please
Hi Erica,
So glad you’re enjoying this recipe! We do not have the macros or calories information for these. Happy baking!
I only had two bananas. Used those plus plain Greek yogurt to get to 2 cups. Also added a tablespoon or two each of granulated sugar and light brown sugar to replace lost sweetness. These turned out great!!!
Hello! I saved this recipe as well for some time, as another baker mentioned-not the biggest fan of anything with bananas. But, as you have it, I had an over abundance of bananas,,, and I remembered your recipe…what a wonderful surprise!! Turns out I do love anything made with bananas!! What a delicious combination when paired with the chocolate espresso mixture! My bananas were not over ripe which could have added to my liking this recipe so much-also, my family has to eat gluten free so I used King Arthur Measure for Measure GF Flour. I also increased my oil to 1/2 cup, added 1 tsp vanilla bean paste along with the vanilla extract and substituted yogurt for the sour cream because that was all I had on hand. I made only 6 muffins using my large muffin pan-do this if you can-it makes the muffin presentation! MY family-including extended-love this recipe-it’s a keeper-as are so many of your incredible recipes!! You made me go outside of my comfort zone with this recipe and I only did that because of the many recipes I have tried and loved. For me, you are an absolute trusted source-my “go to”-keep up the excellent work-thank you!!!