Half-Baked Chocolate and Banana Sheet Pan Muffins
Moist banana muffins with half the sugar and rich dark chocolate chunks, baked on a sheet pan for easy portioning and quick baking. This american-inspired desserts ready in about 40 minutes layers medium, mashed ripe bananas, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, mashed ripe bananas
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar
- 1 large eggs
- 1/4 cup, melted and cooled unsalted butter
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chunks
- 1/4 cup milk
Instructions
- Step 1: Preheat oven to 350°F. Line a 9x13 inch sheet pan with parchment paper.
- Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Step 3: In another bowl, combine 2 medium mashed bananas with 1/4 cup brown sugar, 1 large egg, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract. Mix until smooth.
- Step 4: Slowly fold the dry ingredients into the wet mixture, alternating with 1/4 cup milk, until just combined. Fold in 1/2 cup dark chocolate chunks gently.
- Step 5: Pour the batter into the prepared sheet pan and spread evenly. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool slightly before cutting into squares and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Chocolate and Banana Sheet Pan Muffins take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Half-Baked Chocolate and Banana Sheet Pan Muffins?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Half-Baked Chocolate and Banana Sheet Pan Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Chocolate and Banana Sheet Pan Muffins for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Baked Chocolate and Banana Sheet Pan Muffins?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
