Breakfast & Brunch

Double Chocolate Banana Muffin Loaves

There must be a defining moment in every food blogger’s life when they realize they are a true foodie. My moment was when I made these mini Double Chocolate Banana Muffin loaves a couple of weeks ago to give to my college student employees who were starting classes the next day. I wanted to give them a ‘sweet’  homemade surprise but I didn’t have time to take photos of the muffin loaves before work. So I made the decision not to bring them in until the next day. {Every great recipe deserves a great photo!}

You will love these muffins for a few reasons:

1.  Seriously. Delicious. Chocolate. Banana.

2.  You can bake them in any size pan. I’ve used traditional, square and mini muffin pans, a mini loaf pan (like the one pictured below) and I’ve used a medium loaf pan (a Pampered Chef pan that makes 4 medium loaves). Remember; these are muffins so they don’t really “slice” like bread does.

3.  Easy to freeze so it’s a great recipe to bake on weekends and freeze individual portions.

4.  Great for gift-giving. Really. Just ask my grandma and my mom.

5.  Since muffins are technically a breakfast food, you get away with eating chocolate in the morning. (Don’t worry, I’ll never be hired as a lunch lady in the public school system.)

The recipe is from a Taste of Home magazine. I have a lot of baking magazines so I make copies of some of my favorite recipes and add them to my recipe binders (the larger, more unorganized version of a recipe box) so they are easier to find.


What are some of your favorite muffin flavors?

Double Chocolate Banana Muffins


  • 1  1/2 cups flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1  1/3 cup mashed ripe bananas (Yes! Use the brown mushy ones.)
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 cup mini semi-sweet chocolate chips


  1. Heat oven to 350 degrees.

  2. In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened.

  3. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.

  4. Bake at 350° for 20-25 minutes or until muffins are done. 


  1. I don’t have mini chocolate chips. If I use regular will they sink or be ok? I have made these before with mini chocolate chips and they are delicious!

  2. I’ve made it many times, it is a recipe that is already a favorite in my house. Thanks for sharing. By the way, today I’ll put on my blog, if you want to take a look .

  3. Just made these. although I reduced the sugar to 1/4 cup of sugar it is still sweet but awesome. Thank you very much for the recipe.

  4. forgot to mention, double recipe made 8 mini loaves, 12 jumbo muffins, & 12 one bite muffins.

  5. Just made these. Yummy 🙂 doubled the recipe and put one cup chocolate chips and one cup coffee flavored chocolate chips. Very tasty 🙂 thanks for sharing the recipe. It’s a keeper.

  6. Hmm. I’m not sure why they’d be dry unless they baked too long or didn’t have the full 1 and 1/3 cup of bananas or the oil. Did you use a solid ingredient measuring cup for the bananas? Mine have always been moist. I hope you try them again and let me know how they turn out. Happy baking!

  7. I know this isn’t a recent post but I found the recipe on Pinterest. I have to say these taste amazing. I think mine may have turned out a little dry because it crumbles so easily and I’m not sure why…any ideas? My other half made me make another 2 loaves anyway. He absolutely devoured the first loaf. Thanks.

  8. I tried this recipe but have to add milk, you dont say to but was only powder so i add 8oz of milk and they are delicious… thank you!

  9. Thanks! The size is really great!! I just made a big batch again for Christmas and have been giving them as gifts like crazy. They are also great for those last-minute, “I didn’t know you were going to be here” packages to bring along to a party or family gathering.

What's on your mind?

%d bloggers like this: