Got some overripe bananas? Don’t make banana bread, make banana muffins! My banana muffins are made with the batter of a Danish banankage (banana cake), which is basically the Danish version of banana bread. It’s a bit softer and less dense than the typical US banana bread, and I’ve added walnuts and dark chocolate to make the muffins extra delicious. They don’t rise a lot, but they’re super moist and stay that way for several days. You can freeze them, too, and just grab one when you’re in the mood for something sweet. Perfect with an afternoon cup of tea or hot chocolate, or as a little treat for brunch.
Notes
The riper the bananas, the sweeter and more flavorful your muffins will be. These muffins are delicious warm with the chocolate still melty, but they’re just as good the next day—if they last that long:)
You can add more chocolate or walnuts if you like.
Recipe: Banana Muffins with chocolate and walnuts
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muffinsGot some overripe bananas? Don’t make banana bread, make banana muffins! These banana muffins are made with the batter of a Danish banankage (banana cake), which is basically the Danish version of banana bread. It’s a bit softer and less dense than the typical US banana bread, and I’ve added walnuts and dark chocolate to make them extra delicious. They don’t rise a lot, but they’re super moist and stay that way for several days.
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Ingredients
4 eggs
1 ¼ cup (250g) sugar
1 teaspoon vanilla extract
1 ¼ cup (150g) all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup (150g) butter, melted
2 very ripe bananas (3 if they’re small), mashed
½ cup (75g) dark chocolate, roughly chopped
½ cup walnuts, roughly chopped
Directions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or lightly grease it.
- Whisk the eggs and sugar together in a large bowl until light and slightly fluffy. Stir in the vanilla extract.
- In a separate bowl, mix the dry ingredients (flour, salt, and baking powder).
- Gently mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
- Stir the melted butter into the egg mixture.
- Fold in the mashed bananas.
- Fold in the chopped chocolate and walnuts.
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean (a bit of melted chocolate is fine).
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
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Like the rest of Caraway’s cookware, the pan is naturally non-stick, so you don’t need tons of butter or oil before baking, and cleaning up is easy. The non-toxic coating is completely free from PTFE, PFOA, PFAS, lead, and cadmium, which means healthier baking for you and your family.
The pan is sturdy and built to last, safe in the oven up to 550ºF, and designed to stay in perfect shape if you hand wash it after use. Whether you’re baking muffins for brunch, cupcakes for a birthday, or just want to upgrade your bakeware, this pan makes it easy to get great results every time.
