Banana Muffins with Chocolate Ganache

I had two lonely overripe bananas on the counter and they inspired me to make them into something better.  I decided to do the mini-muffins for this recipe but you could easily adapt it to regular sized muffins and just cook them a couple of minutes longer.  These bite-sized treats are a really delicious after school or after soccer/baseball kind of snack or can just as easily make their way to a lovely brunch table.  The added bit of ganache might seem fancy but it’s really quick and easy, I promise. The muffins are tender and taste like actual banana with a tiny hint of cinnamon.  And one little tip, I love to mash my bananas but leave them a little chunky so you get bits of banana in each muffin, or if you prefer a smoother consistency just mash them with a little more gusto.  Freeze or serve fresh – either way these are heavenly. 


  1. Preheat over to 350 and grease a 24 cup mini muffin baking pan.
  2. In a large bowl sift together the flour, baking powder, salt, and cinnamon.
  3. In the bowl of a standing mixer with a paddle attachment combine the butter and brown sugar on medium high until they are incorporated and light and fluffy.  Approximately 3-4 minutes. 
  4. Add in the eggs one at a time and mix on a lower speed until just incorporated.  Add in the vanilla and bananas and just mix on low to blend gently.  Next add in the dry ingredients into the wet ingredients while mixing on very low speed.  A little at a time.  Do not over mix. 
  5. Using an ice cream scoop fill each muffin cup about ¾ of the way full, trying to keep it even.  Bake in the middle of the oven for 18 minutes.  Remove and pop the muffins onto a cooling rack.


  1. Place a medium glass bowl over a small sauce pan of simmering water.  The glass bowl should be a little larger than the sauce pan so it creates a seal.  The water shouldn’t be high enough to touch the bottom of the glass bowl.  The steam from the water is what gently melts the chocolate.
  2. Place ½ cup semi sweet chocolate chips in the glass bowl. Add in about 1 teaspoon vanilla, small pinch of salt, and 3 Tablespoons heavy cream or ½ and ½. Whisk until just melted.  Add more cream if it’s too thick or more chocolate if mixture gets to thin.  Dunk just the tops of each muffin in the chocolate and cool on the counter to let set.




 2 cups all purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

¾ teaspoon ground cinnamon

1 ½ sticks unsalted butter, room temperature

2/3 cup dark brown sugar

2 eggs

1 ½ teaspoons real vanilla or vanilla bean paste

2 ripe bananas, smashed with a fork (chunks are okay!)


Chocolate Ganache

 ½ cup semi sweet chocolate chips

3 Tablespoons heavy cream or ½ and ½

1 Teaspoon vanilla

Pinch of salt


*Makes 24 mini muffins

Print Friendly, PDF & Email

No Comments