I added more bananas than the original recipe called for, and I substituted the sour cream for Mascarpone cheese…. so if you want the original, go here. If you want my version, see below.
The original recipe says that it makes 16 standard muffins….but they rise, a LOT. So I made 12 standard muffins, and about 15 mini muffins. Careful, though…the mini muffins are tricky…. you’ll eat 10 of them without thinking about it.
1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
2/3 cup cocoa powder, sifted after measuring
1 teaspoon baking soda
1/2 teaspoon salt
5 medium bananas, peeled and mashed
1/2 cup Mascarpone cheese
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
Line the muffin tin with paper liners, or grease with butter.
Set a rack in the middle level of the oven and preheat to 350 degrees
Combine the flour, cocoa, baking soda, and salt in a mixing bowl and stir well to mix.
Combine the butter, sugar, and brown sugar in the bowl of an electric mixer and place on mixer fitted with the paddle attachment. Beat on medium speed for about a minute, or until well mixed and a little lightened in color.
Beat in the eggs one at a time, beating smooth after each addition.
Decrease the mixer speed to low and beat in half the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
On low speed, beat in the mashed bananas and mascarpone cheese. After the batter has absorbed this, beat in the remaining flour mixture.
Stop and scrape down the bowl and beater again.
Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
Divide the batter equally among the paper-lined cavities in the muffin pans.
Bake the muffins for about 30 minutes, or until they are well risen and feel firm to the touch. Because this is such a liquid batter, test a muffin with a toothpick or the point if a thin-bladed knife – it should emerge with just a few moist crumbs clinging to it.
Cool the muffins in the pan on a rack.
Original recipe is from The Modern Baker, by Nick Malgieri. We love every single recipe we’ve tried from this book. Go out and buy one!
Ba-DONK-y-DONK and ba-dink-y-dink.