The Chocolate Banana Muffin Recipe Everyone Asks Me For
I’m not sure about your household, but in ours, bananas seem to ripen overnight. One day they’re perfectly yellow, and the next they’re covered in brown spots, sitting in the corner of the kitchen, quietly begging not to be thrown away.
Over the years, I’ve tried everything—smoothies, pancakes, banana bread😅. But this chocolate banana muffin recipe? This is the one. It gets requested over and over again, and once you try it, you’ll understand why.
It’s rich, comforting, naturally sweet, and the perfect way to turn very ripe bananas into something that feels a little indulgent—without being complicated.
Why This Recipe Works So Well
Very ripe bananas are actually the secret ingredient here. When bananas develop those dark spots, their starches turn into natural sugars, making them sweeter and more flavorful. Paired with chocolate, they create a deep, dessert-like richness.
This recipe is:
Perfect for overripe bananas
Quick and beginner-friendly
Loved by both kids and adults
Great as a snack, dessert, or even breakfast treat
FTC Disclaimer: Some links in this guide may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you!
Instructions
Preheat your oven to 175°C / 350°F and lightly grease 12 cup muffin tin or line cups with silicone baking cups.
In a medium bowl, mash the ripe bananas with a masher until smooth.
Mix in melted butter, sugar, vanilla extract, and egg until well combined.
In a large bowl, use a sift in flour, dutch cocoa powder, baking soda, baking powder and salt and use a spatula to mix.
Slowly pour in the banana mixture (from the medium bowl) into the dry ingredients (in the large bowl). Use a whisk to combine mixture until smooth.
Optional: Fold in the chocolate chips (dark, bittersweet, semi-sweet, or milk chocolate) or chopped macadamia nuts
Spoon batter into the prepared muffin tin / baking cups filling each to ⅔ full.
Optional: Top batter with a few chocolate chips or chopped macadamia nuts
Bake in the preheated oven for 25–30 minutes, until the center is set and the tops springs back when lightly pressed.
Let it cool in the muffin tin slightly and then transfer to a wire rack to cool completely.
How We Love to Enjoy It
Warm, straight from the oven
As a grab-and-go snack the next day
It never lasts long in our house. Someone always “just wants a small piece”… and then comes back for more.
A Little Reminder from My Kitchen to Yours
If you’ve got bananas that look past their prime, don’t toss them. Sometimes the most overripe ingredients create the most loved recipes.
These chocolate banana muffins started as a way to avoid food waste and somehow turned into a family favorite that gets requested again and again.
If you try it, don’t be surprised if it becomes one of your most-asked-for recipes too 💛🍫🍌
Comment below and tell me if you’re going to give this recipe a try and tell me your favorite add-ins!
Wow Yourself!