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Home » Banana Bread

Jumbo Banana Chocolate Chip Muffins

Modified: Aug 26, 2021 · Published: Dec 31, 2009 by Anna · This post may contain affiliate links · 11 Comments

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Jumbo Banana Chocolate Chip Muffins are giant banana and chocolate chip muffins made in a Texas size (as I like to say) or jumbo muffin pan. This kind of pan usually has only six muffin cups and makes huge 3 ½ inch muffins. Here's an example of one.

banana chocolate chip muffins
Muffin interior shot.

The only real change I've made to this recipe over the years is to add about a teaspoon of vanilla extract. If you like the cinnamon and chocolate combo, a pinch or two of cinnamon would work.

banana chocolate chip muffins

Jumbo Banana Chocolate Chip Muffins Notes

This recipe calls for salted butter. If you use unsalted, add about ⅜ teaspoon of salt to the batter. For the flour, it's always best to weigh it, but you can measure just by volume if you want. This recipe is difficult to mess up! If you want a really brown crust, skip the paper liners and line the muffin cups with butter. And finally, how ripe should your bananas be? The riper the banana, the sweeter the muffin. The original recipe only calls for 2, but you could probably get away with an extra half a banana.

Recipe

Jumbo Banana Chocolate Chip Muffins

Anna
This recipe will give you about 8 very large (3 ½ inch size) jumbo muffins. You can also make regular size muffins. For regular size muffins, take about 5 minutes off the original bake time.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
Servings 8

Ingredients
 

  • 1 stick salted butter, softened (114 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 2 ripe bananas mashed
  • 1 teaspoon vanilla
  • ¼ cup buttermilk
  • 2 cups all-purpose flour (260 grams)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • About a cup semisweet chocolate chips

Instructions
 

  • Preheat oven 400 degrees F. Line 8 jumbo muffin tins with liners.
  • Beat the butter and sugar in a mixing bowl until creamy. Add the eggs and beat for another minute. Stir in the bananas, vanilla and buttermilk.
  • Mix together the flour, baking powder and soda; gradually add flour mixture to banana mixture, stirring just until blended. Stir in the chocolate chips. Divide batter evenly among muffin tins.
  • Set muffins on center rack of oven and close door.
  • Bake muffins at 400 degrees for 5 minutes.
  • REDUCE oven heat to 375 degrees F. and bake muffins at 375 degrees F for about 20 minutes or until a toothpick inserted in center comes out with moist crumbs.
  • Makes 8 Jumbo Muffins
  • *********If using unsalted butter, add ⅜ tsp. salt
Keyword Banana Muffins, Jumbo
Tried this recipe?Let us know how it was!
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Comments

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  1. Sue says

    June 28, 2020 at 3:20 pm

    5 stars
    I made these this morning and we like them a lot! I substituted thinned out Greek yogurt for the buttermilk, Without a side by side comparison I believe that substitution worked quite well. I will definitely make these again when faced with a couple of over ripe bananas. Even my husband who isn’t a big muffin fan likes these a lot! Thanks Anna!

  2. Anna says

    January 28, 2018 at 1:41 pm

    Thanks so much for posting a review!! I really appreciate it.

  3. Jennifer says

    January 28, 2018 at 1:07 pm

    5 stars
    I do all the baking in our house. And I'm always looking for something both my boyfriend and I can eat on the run. We both love this recipe. No more stops at the gas station to grab breakfast for us! Super easy to make. Though I did sprinkle some turbino sugar on the muffins before baking. I got 8 jumbo muffins as well,the bake time was right down to the minute. Thanks for the recipe!

  4. Anna says

    April 03, 2011 at 3:44 pm

    Katherine, thanks for taking the time to write a little review. I'm so glad you liked them and that the regular size was just as good as the jumbo. I'll have to try them with white whole wheat flour next time.

  5. Katherine says

    April 03, 2011 at 2:15 pm

    These muffins are awesome. I love how they have sort of a crisp outside and really tender and buttery inside. I made my muffins regular size, as I don't have a jumbo muffin tin. I substituted white whole wheat flour and added vanilla. Will be making these the next time I have a couple ripe bananas. Thanks for a great recipe!!

  6. CL says

    January 01, 2010 at 10:28 pm

    I make banana bread every week, so I'll just ripen a couple extra so I can make these too. These look like they would freeze well, too, so that's a plus, and they look delicious!

  7. Cal Orey says

    January 01, 2010 at 2:41 pm

    Nice photo. Good recipe. I recently used buttermilk in scones. Banana/Choco is great combo...Try 60%-70% cacao chips--kids will get used to the good chocolate early on.
    Please visit me at http://calorey.blogspot.com The Writing Gourmet

  8. Natalie says

    December 31, 2009 at 3:26 pm

    these look delicious

  9. Shannon says

    December 31, 2009 at 1:55 pm

    In my house, bananas rarely sit around long enough to get to the point where they're brown and ripe for banana bread - they always get eaten first!

  10. Kerstin says

    December 31, 2009 at 11:42 am

    Mmm, I'll help you out with those anytime - they look yummy! Happy New Year!

  11. Katrina says

    December 31, 2009 at 10:05 am

    My kids have been eatin' up those chocolate banana muffins. I'm not even sure they realize there's banana in them. I just keep asking them "who wants a chocolate muffin?" I thought they were even more moist the next day.
    Happy New Year, Ginsbergs!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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