Chocolate Walnut Banana Minis Recipe

Preheat and ready pan

Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin (yields about 24 minis) with butter or nonstick spray or line with mini paper liners.

Chop the walnuts if needed and set aside. Measure out chocolate chips and any optional garnish items.

Mash bananas

In a medium bowl, mash ripe bananas with a fork until mostly smooth with a few small lumps, about 1/2 to 1 cup mashed (should equal the 1 cup ingredient).

Combine wet ingredients

To the mashed bananas, whisk in the melted butter, granulated sugar, brown sugar, egg, and vanilla extract until well combined and slightly glossy.

Mix dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening.

Combine wet and dry

Fold the dry ingredients into the wet banana mixture gently with a spatula until just combined. Avoid overmixing — a few streaks of flour are okay. The batter should be thick but spoonable.

Stir in chocolate and walnuts

Fold 1/2 cup semisweet chocolate chips and 1/2 cup chopped walnuts into the batter, reserving a few chips and walnut pieces for topping if desired.

Portion batter

Using a teaspoon or small cookie scoop, fill each mini muffin cup about 3/4 full with batter. For roughly 24 mini muffins, each will take about 1 tablespoon of batter. Tap the pan gently on the counter to level and remove air pockets.

Bake

Bake in the preheated 350°F (175°C) oven for 10–14 minutes, or until the tops are set and a toothpick inserted into the center of a few minis comes out with a few moist crumbs (not wet batter). If using larger minis, bake a minute or two longer.

Cool

Remove the tin from the oven and let the minis cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Cooling prevents the chocolate from melting into a runny center and helps texture set.

Garnish (optional)

If desired, drizzle melted chocolate over cooled minis using a spoon and sprinkle with a pinch of flaky salt. Alternatively, dust with powdered sugar. Allow melted chocolate to set before serving.