Originally featured in the Winter 2016 issue, this banana bread recipe quickly became a household favorite.We’ve since learned from our friend Michelle Lopez of the Hummingbird High blog to use every other well to give your muffins the room they need to rise high, and filling the empty wells with water helps the pan heat evenly and prevent warping.Additionally, tulip-style liners give these muffins the support they need to bake up tall and even, unlike regular liners, which can cause indentations in the dome.

Last but not least, a quick burst of hot air in the oven kick-starts the rise, followed by a lower temperature for an even bake.Banana-Chocolate-Espresso Swirl Muffins Print Recipe Pin Recipe Makes 12 muffins Ingredients  3 tablespoons (15 grams) Dutch process cocoa powder1½ to 2 tablespoons (6 to 8 grams) espresso powder2 tablespoons (30 grams) boiling water2½ cups (313 grams) all-purpose flour¾ cup (150 grams) granulated sugar¾ cup (165 grams) firmly packed light brown sugar2 teaspoons (10 grams) baking powder1½ teaspoons (4.5 grams) kosher salt½ teaspoon (2.5 grams) baking soda2 cups (460 grams) very ripe mashed bananas (about 4 large bananas)⅓ cup (75 grams) vegetable oil¼ cup (60 grams) sour cream2 large eggs (100 grams), room temperature1 teaspoon (4 grams) v

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