Upside Down Banana Chocolate Chip Muffins. They’re required on days like these when we have to overcome so many obstacles, and I’m just talking about Mondays, really. So if the start of the week is getting you down, like it is me, the only valid solution I see for us at the moment is to make a batch of these no-fuss little cakes for the week. Eat them for breakfast, or a mid-afternoon snack, or even for dessert. It’s crucial to have them on hand so that you can reach for a muffin whenever you’re feeling frustrated, sad, tired or feel like the start of the work week is just swallowing you whole. I can understand that completely. So I say, take it slowly and remember that there’s only so much you can do. I got you covered with these muffins, so have no fear.
I’ve learned from making pineapple upside down cake (once or twice) that people really love upside down cakes because they’re fun and a little bit fancy. I don’t know if it’s just me or not, but whenever I see an upside down cake, I’m like whoa that’s awesome. The single most satisfying yet terrifying thing about baking them is that moment when you flip the cake over and you heart stops beating for a second and you stop breathing because you’re too worried that the cake won’t come out of the pan. It’s very stressful, but then when it does come right out, it’s the greatest feeling in the world. I feel the same way when I make bundt cakes, but that’s a different story. I decided that upside down muffins are even better because everyone loves a mini cake. And when bananas and dark chocolate are involved, forget about it, all bets are off. These have your name written all over them. Get it.
Let’s start with the topping for these muffins, which will be the upside down part of these muffins. It’s actually rather simple. All you need to do is add some butter and a few teaspoons of brown sugar into each muffin cup of a standard 12-muffin pan. Make sure to grease the pan before with cooking spray or melted butter. This will ensure the muffins definitely pop out of the pan. Bake until melted and bubbly, about 10 minutes. Remove from the oven and let cool slightly. Line the muffin cups with thinly sliced bananas, set aside.
**Tip: Place about 4 to 5 slices of banana in each muffin cup, making sure to put two on the bottom and about 2 to 3 along the sides.**
To make the batter, in a large bowl, whisk together the flour, dark brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl or large measuring cup, whisk together the oil, eggs, milk, rum, and vanilla until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon until just combined, making sure not to over-mix the batter.
Add the dark chocolate chips and fold until evenly incorporated throughout the batter. At this point, you can customize the muffins as much as you’d like. Try adding different nuts, almonds, walnuts or even pumpkin seeds would be great! Or play around with different types of chocolate or dried fruit, banana chips would be awesome!
Divide the batter among each of the muffin cups, filling them up to the top. Give the pan a few raps on the counter to dislodge any air bubbles. Bake until puffed and cooked through, about 18 minutes, or a toothpick comes out clean when inserted in the middle.
**Tip: You can also give the muffins a test by lightly pressing on the center of a muffin. If it gives a little push back and doesn’t wiggle in the center, then you’re good to go.**
As soon as the muffins come out of the oven, run a knife along the edge of each to loosen them up. Place a baking sheet over the muffins and invert the pan immediately to get all them out of the muffin pan.
**Note: You need to get the muffins out right away while the sugar on the bottom is still warm and melted, and before it cools down. If you wait too long, the muffins will get stuff and won’t come out.**
The muffins are best when served warm and eaten the day of. Don’t get me wrong, they’ll still be fine a day or two after you’ve bake them, but they’re the most fresh and soft the same day. I don’t think you’ll have much trouble getting rid of them, but just in case you do have leftovers, wrap them well in plastic and store them at room temperature for up to 2 days.
These are great for breakfast because I honestly believe that muffins/cupcakes walk that fine line of breakfast and dessert. They have bananas in them and so that makes them the perfect thing to eat first thing in the morning. Of course, I still think they’re fancy enough to serve them for dessert at a dinner party or event. They’re a crowd pleaser so don’t shy away from making them.
I love making these muffins because sometimes you really want something sweet, but you don’t want to pull out the stand mixer or hand mixer, with all of that fancy equipment and overly complicated techniques. Sometimes you just need a no-hassle quick and easy treat to indulge in. They’re great because you can do it all by hand with no time at all.
Keep this recipe up your sleeve and whip it out when you’re in need of a sweet treat or when you want to impress someone. Take all the credit for yourself, I won’t mind one bit. I’ll just be honored that you’re giving it a try.
If you make this recipe, along with any other recipe from the site, be sure to snap a picture and share it on Instagram or Facebook and tag me and hashtag it with #CandidAppetite or #TheCandidAppetite. I monitor it all closely and love to see when you try out the recipes for yourself! Happy Cooking!
- 6 tablespoons unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 4 medium ripe bananas
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1/3 cup canola or vegetable oil
- 2 large eggs
- 3 tablespoons whole milk
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate chips
- Preheat oven to 375 degrees F. Grease a 12-cup standard muffin pan liberally with cooking spray.
- To make the topping, add 1/2 tablespoon butter and 2 teaspoons brown sugar to each prepared muffin cup. Bake until melted and bubbly, about 10 minutes. Remove from oven and let cool slightly. Peel the bananas and slice into thin rounds. Place about 2 slices on the bottom of each muffin cup and about 2 to 3 slices along the sides of each.
- To make the batter, in a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and dark brown sugar. In a glass measuring cup or separate bowl, whisk together the oil, eggs, milk, rum, and vanilla until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon until just combined, making sure not to over-mix. Fold in the chocolate chips until evenly dispersed.
- Divide the batter evenly among each muffin cup, filling them up as much as possible. Give the pan a couple of taps on the counter to dislodge any air bubbles. Bake until puffed, and fully cooked through, about 18 minutes. A toothpick should come out clean when inserted in the center. Remove from the oven and run a knife along the sides of each muffin. Place a baking sheet over the muffins and invert immediately. Let cool slightly before serving warm. Enjoy!
- Yield: 12 muffins