These Caramel Filled Chocolate Banana Bread Muffins are loaded with caramel filled DelightFulls in moist, chocolatey banana bread muffins! These caramel center makes this easy, one-bowl recipe even more delicious.

Caramel Filled Chocolate Banana Bread Muffins

Servings 12 muffins
Author Rachel Conners


  • 2 medium very ripe bananas 2/3 cup mashed
  • 1/3 cup 66 grams oil
  • 1/2 cup 95 grams brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 2/3 cup 82 grams all-purpose flour
  • 1/3 cup cocoa powder
  • 1/3 cup thick caramel sauce or dulce de leche
  • 1 cup Nestle Toll House Caramel Filled DelightFulls


  1. Heat your oven to 350°F. Line a 12-cup muffin tin with liners, or spray with nonstick cooking spray. Set aside.
  2. Mash bananas in the bottom of a large bowl. Whisk in oil, brown sugar, egg, and vanilla. Whisk together baking soda, salt, flour and cocoa powder in a separate bowl and then add to banana mixture. Stir together all of the ingredients with a spoon until just combined. Stir in Nestle Toll House Caramel Filled DelightFulls.
  3. Fill liners 1/3 of the way full and add about 1 teaspoon of the caramel sauce to each liner, placing it in the center of the batter. Top with another scoop of batter so the liners are 2/3 full. Bake for 20 minutes, or until a tester or toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan, then remove from pan and let cool completely on a cooling rack.
  4. The banana bread will keep for up to 4 days at room temperature.