Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
Chocolate Banana Muffins With a Caramel Drizzle Topping. Oh my goodness! Have we got a lovely recipe for you today!
These muffins are simply amazing! They’re soft and as fluffy as a feather! This is a great way to use up any leftover bananas, and the other ingredients you will most likely already have in your pantry.
These Chocolate banana muffins with caramel drizzled on the top are so easy to make and incredibly easy to eat (be sure you double the recipe if you have little ones in the house… they’ll eat them all in no time!)
For the chocolate ingredients, I’ve used regular cocoa powder and a few tablespoons of Nutella chocolate spread actually inside the batter. If you don’t have Nutella to hand, by all means, add the equivalent in melted chocolate. After all, you need the big chocolate hit.
The flavor balance of these muffins is perfect. You can taste the banana coming through and of course the chocolate. The caramel drizzled on the top adds to a little extra sweetness. These muffins aren’t overly sweet on their own without caramel.
For decoration and an added texture for crunch, I sprinkled some crushed pecan nuts. You can use any nuts you like or leave them off altogether if you’re baking for people who can’t eat nuts.
This chocolate banana muffin recipe is so versatile. You can bake this in a 9-inch loaf pan, (note the cooking time will be longer in the instructions below). You can also bake this in a bundt pan, perhaps get a little creative and add your own glaze or sprinkling of nuts to make it fancy if you’re taking it to a party!
This is great for freezing too. So if you wanted to make a batch and freeze some, simply defrost when you need.
Perfect for school lunch boxes, breakfasts, and brunch with a nice cup of coffee, or a snack when the kiddies come home from school. You can even warm them through in the microwave if you’re baking these in the Winter time and want something to warm your body up a little!
We’ve got a great variety of muffins recipes here so please do take a look, perhaps make a few up and freeze them!
So let’s get straight to the recipe and see how we make these delicious chocolate and banana muffins with a drizzle of caramel.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Makes: 12 Large Muffins or 1 x 9 Inch Loaf
Ingredients:
1 1/4 Cups or 225 g Plain / All Purpose flour sieved
1 Teaspoon baking powder
1/4 Teaspoon Bicarbonate of Soda
Pinch of salt
3 Tablespoons Cocoa Powder
1/3 Cup or 75 g Butter
3/4 cup or 175 g Sugar
2 medium eggs lightly beaten
3 cups or 450 g peeled VERY RIPE bananas. (approx 4 medium bananas)
3 Tablespoons Chocolate Spread (like Nutella)
For the Topping (Optional)
1/2 Cup Pecan Nuts, crushed
12 Tablespoons Caramel Dessert sauce topping
Instructions:
1. Heat oven to 170C, Gas 4, 350F.
2. Line your baking tin with muffin liners.
3. Chop nuts. I like mine roughly chopped for added texture, but it is up to you if you’d like to finely chop them. Use a potato masher or fork and mash the bananas.
4. Mix together the sieved flour, cocoa powder, salt, bicarbonate soda, and baking powder.
5. Cream the butter and sugar until pale and fluffy, add the Nutella, add the eggs a little at a time with a few tablespoons of the flour (to stop the batter from splitting).
6. Add the bananas and combine well.
7. Using a metal spoon, fold in the rest of the flour.
8. Transfer the mixture to the muffin liners.
9. Place in the oven for 25 minutes or if baking in a loaf pan, 1 hr 15 minutes.
*** Please do a test for doneness using a skewer to see if the cake is done as all ovens are different and your cake may take a little longer or a little less time to bake.
Place on a cooling rack, and whilst still hot, drizzle a tablespoon of caramel on each muffin and a sprinkle of pecan nuts.
Place on a cooling rack, and whilst still hot, drizzle a tablespoon of caramel on each muffin and a sprinkle of pecan nuts.
We’d love to hear from you and what you thought of our Chocolate Banana Muffins With Caramel Drizzle Topping recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
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Moist Caramel and Apple Loaf
Caramel and Apple Loaf .... ABSOLUTELY Delicious!
Mini Caramel Cakes
Mini Caramel Cakes Soft and moist and oh so delicious!
Chocolate Banana Muffins With Caramel Drizzle Topping
Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
Ingredients
- 1 1/4 Cups or 225 g Plain / All Purpose flour sieved
- 1 Teaspoon baking powder
- 1/4 Teaspoon Bicarbonate of Soda
- Pinch of salt
- 3 Tablespoons Cocoa Powder
- 1/3 Cup or 75 g Butter
- 3/4 cup or 175 g Sugar
- 2 medium eggs lightly beaten
- 3 cups or 450 g peeled VERY RIPE bananas. (approx 4 medium bananas)
- 3 Tablespoons Chocolate Spread (like Nutella)
- For the Topping (Optional)
- 1/2 Cup Pecan Nuts, crushed
- 12 Tablespoons Caramel Dessert Sauce Topping
Instructions
- Heat oven to 170C, Gas 4, 350F.
- Line your baking tin with muffin liners.
- Chop nuts. I like mine roughly chopped for added texture, but it is up to you if you'd like to finely chop them. Use a potato masher or fork and mash the bananas.
- Mix together the sieved flour, cocoa powder, salt, bicarbonate soda and baking powder.
- Cream the butter and sugar until pale and fluffy,add the nutella, add the eggs a little at a time with a few tablespoons of the flour (to stop the batter from splitting).
- Add the bananas and combine well.
- Using a metal spoon, fold in the rest of the flour.
- Transfer the mixture to the muffin liners.
- Place in the oven for 25 minutes or if baking in a loaf pan, 1 hr 15 minutes.
- *** Please do test for doneness using a skewer to see if the cake is done as all ovens are different and your cake may take a little longer or a little less time to bake.
- Place on a cooling rack, and whilst still hot, drizzle a tablespoon of caramel on each muffin and a sprinkle of pecan nuts.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 318 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 223mg Carbohydrates: 54g Fiber: 3g Sugar: 34g Protein: 5g
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