Cocoa Banana Muffins

Preparation info
  • Makes


    Standard muffins
    • Difficulty


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.


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


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