Perhaps above anything else I know how to make, I know how to make banana muffins. I’ve been making Giada’s recipe since 2005, and if you’ve known me since then, you’ve probably eaten one or two. There has never been a better banana muffin.
But when I saw Jessica’s, I paused. These were a different muffin entirely. They had olive oil and dark chocolate, and made me think of my favorite toast toppings. They were worth a try.
If you want a classic banana muffin that reminds you of the kind of banana bread a neighbor would bring just because they made an extra, then Giada’s recipe(sans Mascarpone frosting, is the way to go.
But if you’re in the market for a sophisticated muffin (did you know such a thing existed, dear readers?) I highly recommend these. They feel like just enough of a departure from the classic that they’re worth hanging onto. The olive oil and chopped chocolate (chop it somewhat unevenly, please, so that there are both flecks and huge chunks of chocolate studded throughout) give the muffins a tinge of fanciness.
To make 18 muffins, you will need:
- 2 cups whole wheat pastry or all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 large egg
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup olive oil
- 3 large bananas, mashed
- 2/3 cup milk
- 6 ounces high-quality dark chocolate, chopped (I used 3.5 oz. dark, and 3 oz. semi sweet chocolate chips)
Preheat the oven to 350 degrees F. In a bowl, whisk together the flour, baking soda, salt and spices. Set aside. Line a muffin tin with liners.
In a large bowl, whisk the egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, olive oil and bananas, whisking again until combined. Gradually add in dry ingredients, mixing until just incorporated. Stir in the milk and mix until just combined. Fill each muffin liner 2/3 of the way full with batter (I use a 1/4 cup measure to get the muffins to be of equal size). If you’d like, you can place a very thinly sliced banana slice on top of the muffin before baking.
Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. Remove and let cool until cool to the touch.