Chocolate Banana Coffee Cake Muffins

Print Print Without Images

chars banana coffee cake muffins

This recipe was given to me by my friend Doris many years ago, and if I had a dollar for every one of these muffins that I baked over the years for school lunches, I would be living by a beach in Costa Rica by now. This has always been, and still is, our boys’ favorite muffin and when my newly married son asked for the recipe, I knew it was time to put it on the website.  If you’re one of the rare people that doesn’t have a few overripe bananas lounging on your kitchen counter, you can always buy our “baking bananas”  (slightly overripe bananas at a reduced price) at the market.


2 ½ cups flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 Tbsp.  instant coffee granules dissolved in 1 Tbsp. hot water  OR
2 Tbsp. cold, strong espresso

1 1/3 cups mashed, very ripe bananas (3 large bananas)
1 cup butter, room temperature
1 ¼ cups sugar
1 egg
1 cup chocolate chips


  1. Stir together dry ingredients.
  2. Dissolve instant coffee in hot water and add to mashed bananas, OR add cold coffee to mashed bananas.
  3. Beat butter and sugar until light and fluffy, then beat in egg.
  4. Combine banana mixture and flour mixture, stirring with a spoon until the flour has been mixed into the batter.
  5. Fold in chocolate chips.  Scoop into greased muffin tins.  Bake at 375 degrees for 15-18 minutes.

Makes 18 medium sized muffins.