Cocoa Banana Muffins

Name: Cocoa Banana Muffins
Yield: Makes 16 Standard muffins
Cuisine: United States
Ingredients: 3 large eggs; ½ teaspoon salt; 3 medium bananas, peeled and mashed with a fork to make 1½ cups; ½ cup sour cream; 12 tablespoons (1½ sticks) unsalted butter, softened; 1 cup granulated sugar; ½ cup light brown sugar; ⅔ cup alkalized (Dutch process) cocoa powder, sifted after measuring; 1½ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 teaspoon baking soda

Preparation info

Makes
16
Standard muffins

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

For the best banana flavor, make sure to use very ripe bananas. Their peels should be covered with dark brown, if not black, speckles. If the bananas are not ripe enough, these will taste no better than cocoa potato muffins.

Ingredients

1½ cups all-purpose flour (spoon flour into a dry-measure cup and level off)
⅔ cup alkalized (Dutch process) cocoa powder, sifted after measuring

Americas
United States
Pastry
Vegetarian

Method

Set a rack in the middle level of the oven and preheat to 350°F (180°C).
Combine the flour, cocoa, baking soda, and salt in a mixing bowl and stir well to mix.
In a separate bowl, stir together the mashed bananas and sour cream; set aside.
Combine the butter, sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle atta