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Banana Muffins with Kahlua and Dark Chocolate Chunks


I'm one of those people who is a firm believer that alcohol only enhances food. A cold beer with a platter of fish and chips. Red wine in your beef bourguignon. Penne with vodka sauce. Sauvignon Blanc in asparagus risotto. Or one of my favorites: Kahlua in Banana Bread.

The alcohol in all of the above burns off in the cooking process leaving your food with a flavor and a moisture level hard to beat, and this is especially true in this recipe.

I'm going to warn you now that Vera helped make these, so they may appear a little messier than yours will.


Banana Nut Muffins with Kahlua and Dark Chocolate Chunks

Makes 12 muffins or one loaf.

  • 1/4 cup Kahlua (dark rum or even coconut rum are excellent substitutes)
  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup melted butter (yes folks, that's one STICK butter)
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 2 eggs
  • 2 very ripe bananas
  • 1/4 cup chopped pecans
  • 1/4 cup dark chocolate chunks

Preheat oven to 325 degrees.

Begin by mashing your bananas with the Kalhua and setting them aside until the last minute. This allows for the fruit to really soak up the alcohol.


Next get started on the rest. Mix the flour, baking powder, baking soda and salt in a bowl and set aside.

In a large bowl mix the melted butter, vanilla and sugar until creamy. Beat in the eggs one at a time and then add the bananas. Next add the flour mixture and stir until completely blended. Finally, add the pecans and chocolate chunks.


Scrape the mixture into muffin tins or loaf pan. Muffins cook for approximately 25-30 minutes. Loaf cooks for 45-50 minutes (or until a toothpick is inserted and comes out cleanly).


Definitely eat while hot.




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  1. YUM.

    Comment by Emma C. on April 1, 2011 at 1:40 pm

  2. That’s funny…Noah and I made banana bread today–and I should have taken the same mashing picture!

    Comment by Evelyn on April 1, 2011 at 5:45 pm

  3. I love this recipe. Thanks for posting! I put peppermint schnapps in my brownies.

    Comment by Beverly on April 2, 2011 at 11:56 am

  4. Um, that sounds AMAZING. Thanks for the tip!

    Comment by Claire Bidwell Smith on April 3, 2011 at 6:25 pm

  5. Cute!

    Comment by Claire Bidwell Smith on April 3, 2011 at 6:27 pm

  6. They were definitely tasty!

    Comment by Claire Bidwell Smith on April 3, 2011 at 6:28 pm

  7. This sounds so good! Can’t wait to try.

    Comment by Lindsay on April 4, 2011 at 6:50 am

  8. Let me know if you do!

    Comment by Claire Bidwell Smith on April 4, 2011 at 8:47 pm

  9. It is really fun to browse for different recipes, I am learning a lot and also thanks for sharing your ideas because at the same time I am also trying my best to learn how to prepare

    Comment by treatment of piles on April 27, 2011 at 3:52 am

  10. do these have a coffee taste to them from the kalaha?

    Comment by Linda on July 27, 2012 at 12:40 pm

  11. They don’t at all, actually. And you can substitute coconut rum, if you like!

    Comment by Claire Bidwell Smith on July 27, 2012 at 1:45 pm

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