The bananas sat in the fruit bowl on top of my kitchen counter, mocking me as I walked by. They were no longer the sunny yellow bananas I purchased the week before. They were now past their prime, speckled with brown and black spots. It was quite obvious that they were calling out to me to make banana bread, knowing full well I am incapable of letting perfectly overripe bananas go to waste.

The thing is, I always make banana bread. Yes, my favorite recipe is quite delicious and loved by the whole family, but maybe it was time to make something different. Maybe it was time to walk on the wild side and say hello to a newly found recipe for Banana Mocha Muffins.

Banana Mocha Muffins. Just think about the flavor combination! Sweet tropical banana blended with aromatic coffee and chocolate. I could taste these muffins in my head as I read through the recipe. There was no question that I would give these unusual banana muffins a try.

The verdict? Insanely good!!! So perfect with a cup of coffee in the morning or for snack with a glass of milk. The flavors are just how I imagined them to be. In fact, I would go so far as to say these Banana Mocha Muffins are now my new favorite muffin. Understand that is saying a lot, because blueberry muffins have been my favorite pretty much forever.

So the next time your bananas are calling you to bake something, give this amazing recipe for Banana Mocha Muffins a try. You will be very glad you did.

Recipe adapted from Kathleen King’s “Kathleen’s Bake Shop Cookbook”.

Banana Mocha Muffins

Print Recipe

Banana Mocha Muffins

Servings 12

Author Cakewalk Kitchen

Ingredients

2½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 tablespoon instant espresso powder * or instant coffee
1 tablespoon hot water
1⅓ cups mashed overripe bananas – about 3 medium bananas
1 cup softened unsalted butter – 2 sticks
1¼ cups granulated sugar
1 large egg
1 cup semisweet chocolate chips
turbano sugar for sprinkling – optional

Instructions

Preheat the oven to 400 F.

Lightly butter a 12 cup muffing tin and line with paper liners.
In a large bowl, sift together the flour, baking powder, baking soda and the salt. Set aside.
In a small bowl, stir together the espresso powder and the hot water. Stir into the mashed bananas. Set aside.
In a large bowl, using an electric hand or stand mixer, cream together the butter and the sugar until light and fluffy. Beat in the egg and then add in the mashed bananas and beat until combined.
Stir in the flour mixture just until incorporated. Gently fold in the chocolate chips.
Divide the batter evenly into the 12 muffin cups. The batter will be higher than the edges of the pan. Sprinkle some turbano sugar on top, if desired.
Bake for about 25 minutes or until a cake tester comes out clean. Remove muffins from the tin and let cool on a cooling rack.