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  • Writer's pictureDash of Hang

Jumbo Chocolate Banana Muffins

Why is chocolate so delicious? Seriously, why? It's so decadent and silky smooth. I feel like I'm in a Lindt commercial. What is it about chocolate that makes everything else so much better?

Whatever the answer is, I like it. Oh dear Mother Earth, thank you for providing us with the lusciousness of cacao beans and the wonderful people who discovered how to turn them into delicious, melt-in-your-mouth goodness. Because it's definitely been one of those weeks: barely any time to eat meals, sleep, working extended hours.

So chocolate has been a gift, a much need reprise from an stress-filled funk. Each bite feels like I'm on a warm Caribbean beach with sun-toasted sand flowing between my toes. Oh man, I seriously need another vacation. Let's all go somewhere and just much on chocolate underneath palm trees! Who's down?


Alright, I'm just going to add some notes on this recipe. DO, DO, DO use very ripe bananas. The riper a banana is, the more moist your banana bread will be.

For deeper, richer chocolate flavors, use chocolate chucks. They tend to melt a lot better than chocolate chips.

This bake time is based on using a jumbo muffin pan. Decrease your bake time if you're using a smaller pan. Try not to over-bake. The muffins are better when the toothpick is almost clean when checked.

Enjoy and see you on the beach!



  • 6 tablespoons unsalted butter, melted (coconut oil substitute 1:1)

  • 3/4 cup dark brown sugar, packed

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup mashed ripe bananas, approximately 3 medium sized bananas

  • 1 cup all-purpose flour

  • 1/2 cup cocoa powder, unsweetened

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon, optional but makes a difference in flavor

  • 1/2 teaspoon salt, I used kosher salt

  • 1 cup dark chocolate chunks, chocolate chips are optional


  1. Pre-heat oven to 375°F and line/oil a jumbo 6-muffin pan.

  2. In a large bowl, whisk together sugar, butter, egg, and vanilla until well combined. Fold in mashed bananas.

  3. In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Fold flour mixture into wet mixture. Don’t over mix.

  4. Gently fold in dark chocolate chunks.

  5. Scoop evenly into prepared muffin tin. Top with a few more chocolate chips/chunks if desired.

  6. Bake for 20-23 minutes.


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