Ingredients:

  • 3 Large overripe bananas (approx. 375g)
  • 1/2 cup Unsalted butter, melted and cooled (115g)
  • 1/2 cup Light brown sugar, packed (100g)
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 1 1/2 cups All-purpose flour (190g)
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Fine sea salt
  • 1 cup Semi-sweet chocolate chips (175g)

Instructions:

  1. Preheat your oven to 425°F (218°C). In a large mixing bowl, mash the bananas using a fork or potato masher until mostly smooth with small lumps. Whisk in the melted butter, light brown sugar, egg, and vanilla extract until the emulsion is glossy and fully incorporated.
  2. Sift the all-purpose flour, baking soda, baking powder, and fine sea salt directly into the wet banana mixture. Using a silicone spatula, gently fold the dry ingredients into the wet. Stop as soon as only a few small streaks of flour remain to avoid over-mixing. Fold in the chocolate chips with three final turns.
  3. Divide the batter evenly among 12 lined or greased muffin cups. Bake at 425°F (218°C) for exactly 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13–15 minutes until a toothpick inserted into the center comes out clean.