Name: Chocolate Chip Banana Bread Muffin Tops
Prep time: 15 min
Cook time: 10 min
Ingredients: 10 tbsp (141 g) butter; ½ cup (95 g) light brown sugar; ¼ cup (50 g) sugar; 1 egg yolk; 1 ½ tsp vanilla extract; ½ tsp salt; ½ tsp baking soda; ½ cup (112 g) mashed overripe banana ((1 medium banana)); 1 ½ cup (180 g) flour; ⅔ cup (120 g) semi-sweet chocolate chips ((or 4 oz. chopped semi-sweet chocolate bar))

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With a texture somewhere between a cake and a cookie, these chocolate chip banana bread muffin tops are the perfect treat!

chocolate chip banana bread muffin tops cooling on a wire rack

These muffin tops are irresistible! They’re so light and tender and perfectly snackable. They have the flavor of a chocolate chip banana bread, yet slightly delicate and airy in texture. Every time I make them, they’re gone within the hour.

Why You’ll Love These Muffin Tops

Texture – these muffin tops have a texture somewhere between a cookie and a cake. They are light and fluffy with a slightly chewy edge that make them irresistible.

Quick – you get that delicious sublty sweet taste of banana bread in no time. Banana bread can take around an hour to bake, but these muffin tops only take around 10 minutes in the oven!

Ripe Banana – if your bananas got a bit too ripe and spotted to eat fresh, this is the perfect recipe to use them up!

Chocolate – these muffin tops are studded with chocoalte chips which complement the flavor of the banana beautifully.

Simple – made with simple ingredients and easy to throw together.

three bunches of bananas at a variety of ripeness, from yellow with some green to super ripe and covered in brown spots

FAQ

How ripe does the banana have to be?

I like using bananas that are very spotty since they are softer, sweeter, and have a more developed banana flavor. You can use any overripe banana, just note that the more ripe and spotty it is, the sweeter it will be, and the less ripe it is, the less sweet it will be. My favorite is when the bananas are as ripe as the top left bunch shown in the image above.

I would avoid using a banana that is bright yellow, one that’s not overripe, because the result may be a bit dry.

Why does this recipe call for an egg yolk and not the whole egg?

Since the mashed banana adds quite a bit of moisture to this dough, the egg white would add too much moisture and produce an even more cakey result.

Can I use a chopped up chocolate bar in place of chocolate chips?

You can absolutely use chopped chocolate in place of chocolate chips in this recipe. When doing this, I recommend keeping the chunks of chocolate fairly large so you get noticeable pockets of chocolate in the muffin tops instead of tiny little chocolate shavings throughout. You can choose to use any chocolate bar you’d like, but I find that a semi-sweet chocolate bar is a crowd favorite.

I used some chopped chocolate in the muffin tops pictured here since I like the “spotty banana” look it gives them.

a chocolate chip banana bread muffin top, broken in half to show the inside texture, on a wire cooling rack

More Yummy Recipes to Try:

Blueberry Muffin Cookies with Streusel Topping

Almond Frangipane Brownies

S’mores Cookies

Equipment

This dough is fairly wet so I like to use a #40 cookie scoop to scoop the dough onto the parchment-lined cookie sheet before baking. Having a thin and flexible spatula is also nice to have to remove the muffin tops from the cookie sheet and transfer them to a cooling rack.

Chocolate Chip Banana Bread Muffin Tops

Brookside Kitchen

With a texture somewhere between a cake and a cookie and the delicious flavor of chocolate chip banana bread, these muffin tops are the perfect treat!

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Prep Time 15

Cook Time 10

Course Dessert

Yield 21 muffin tops

Ingredients

10 tbsp (141 g) butter
½ cup (95 g) light brown sugar
¼ cup (50 g) sugar
1 egg yolk
1 ½ tsp vanilla extract
½ tsp salt
½ tsp baking soda
½ cup (112 g) mashed overripe banana (1 medium banana)
1 ½ cup (180 g) flour
⅔ cup (120 g) semi-sweet chocolate chips (or 4 oz. chopped semi-sweet chocolate bar)

Instructions

Preheat oven to 350℉.
Add butter to a light-colored saucepan and cook over medium-low to medium heat, stirring frequently, until melted and browned (see notes for more details). Allow to cool to room temperature.
Add the browned butter, light brown sugar, and sugar in a bowl. Mix until well combined.
Add the egg yolk, vanilla extract, salt, and baking soda and mix until thoroughly combined, making sure to scrape down the bottom and sides of the bowl.
Add the mashed banana and mix until combined.
Add the flour and mix until just combined.
Fold in the chocolate chips.
Scoop dough into 1.5 tbsp mounds (#40 cookie scoop) and place on a prepared baking sheet.
Bake for 8-10 minutes or until edges are golden brown and the tops look set.
Allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.

Notes

Brown Butter – While cooking, the butter will begin to bubble and foam. After several minutes, things will quiet down and the milk solids will begin to toast. At this point, stir constantly until the milk solids are golden brown and the butter smells nutty. Transfer to a heat-safe container and allow to cool to room temperature.

For more information, see my blog post on How to Brown Butter (https://brooksidekitchen.com/how-to-brown-butter/)

If you try out this chocolate chip banana bread muffin top recipe, I’d love to know what you think! Please leave a comment with a rating below — it would really help support the blog and lets people see what others think of the recipe. You can also share a photo of your creation on Instagram using the hashtag #BrooksideKitchen and tag @BrooksideKitchen – I’d love to see your creations 🙂