Recipe courtesy of Ayala Donchin
Episode: Best of New York
35 min
20 min
24 muffins


  • Butter, for greasing
  • 2 cups all-purpose flour 
  • 1 1/2 teaspoons baking soda 
  • 1/2 teaspoon kosher salt 
  • 6 over-ripe bananas 
  • 1 cup dark brown sugar 
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled 
  • 2 teaspoons pure vanilla extract 
  • 2 eggs 
  • 3/4 cup pecans, chopped 
  • 1 cup milk chocolate chips 


Special equipment: Two 12-cup muffin tins

Preheat the oven to 375 degrees F and lightly grease 2 muffin tins with butter.

In a large bowl, whisk together the flour, baking soda and kosher salt, and set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture, and set aside.

Using an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, a good 3 to 4 minutes.

Add the melted butter, vanilla and eggs, and beat well scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts, chocolate and reserved mashed bananas with a rubber spatula. Spoon the batter into the prepared muffin tins to fill them just over halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Cool for a few minutes before turning the muffins out of the pan.

Cook's Note

For the chocolate, use high-quality chocolate chips or even a chopped up candy bar.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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