In a mixing bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Stir with a spoon to combine and set aside.

Mash 3-4 large bananas, then measure out 1 heaping cup. It’s important to measure the banana since the size of each banana can vary so much. Measuring by cup is the most accurate.

In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with an electric mixer on low for 30 seconds. Stir in the mashed banana.

Gradually mix in the dry ingredients and 1 cup chocolate chips, mixing just until combined. The batter will be very thick!

Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.

For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.

Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press the remaining chocolate chips on top of the muffins and sprinkle with sanding sugar.

Bake for 9 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 8-12 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.