01
Step 1
In a bowl, cream the butter until smooth, then mix in the powdered sugar until well combined.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Add one room-temperature egg and beat for a couple of minutes, then add the second egg and beat again until the mixture is fluffy.
03
Step 3
Stir in the vanilla extract and set the mixture aside for a moment.
04
Step 4
Mash the ripe bananas thoroughly with a fork, then add them to the batter and mix well.
05
Step 5
In a separate bowl, whisk together the flour and baking powder, then gradually fold the dry ingredients into the banana batter.
06
Step 6
Gently fold in the chocolate chips.
07
Step 7
Spoon the batter into a muffin tray, sprinkle a few extra chocolate chips on top, and bake at 180°C (350°F) for 25-30 minutes, or until a toothpick comes out clean.
08
Step 8
Let the muffins cool slightly before enjoying your soft, delicious treats!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter to keep the muffins light and fluffy.
- Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
Why you’ll love it
These muffins are tender and full of natural sweetness from ripe bananas. They stay soft for days and make a perfect snack or breakfast treat. The texture is moist without being heavy, pleasing both kids and adults.
Serving ideas
Enjoy warm with a pat of butter or a drizzle of honey. They also pair well with a cup of coffee or tea. For added indulgence, top with cream cheese or nut butter.
Storage & leftovers
Store muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, refrigerate for up to a week or freeze for up to three months. Reheat gently before serving.
