Chocolate Filled Banana Muffin

Recipe for delicious chocolate filled banana muffin.
Chocolate Filled Banana Muffin


  • 2 bananas
  • 1 large egg, room temperature
  • ⅓ cup (80 mL) vegetable oil
  • ½ cup (100 g) sugar
  • ¼ cup (60 mL) whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (185 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup (45 g) chocolate sprinkles
  • nonstick cooking spray, for greasing pan
  • ½ cup (85 g) semisweet chocolate chip
  • ½ cup (120 mL) heavy whipping cream, hot


  • Preheat the oven to 300°F (150°C).
  • If your bananas aren’t already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
  • Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
  • Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
  • Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
  • Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
  • Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
  • Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
  • Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
  • Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
  • While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
  • Fill the muffins with the chocolate ganache.
  • Chill the muffins in the fridge for at least 1 hour, until the centre has set.
  • Enjoy!

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