If you’re searching for the perfect blend of sweet bananas and rich chocolate chips, then these delightful cupcakes will satisfy your cravings. This recipe is quick, simple, and results in a delectable treat that will impress your friends and family. Plus, this dish gives you the perfect opportunity to use up those ripening bananas on your countertop.
Remembering back to Sunday afternoons at grandma’s house, these cupcakes were always the highlight. We’d gather in the kitchen, the aroma of baking bananas filling the air, and eagerly wait for the timer to ding. My siblings and I would then help frost these decadent treats, often ending up with as much frosting on our noses as on the cupcakes.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, these cupcakes come together in no time.
- Rich Taste: The combination of ripe bananas and chocolate chips provides a divine flavor experience that’s both rich and satisfying.
- Perfect for Any Occasion: Whether it’s a birthday party or a casual afternoon snack, these cupcakes fit every type of occasion effortlessly.
- Versatile: You can easily adapt this recipe to suit dietary preferences or ingredient availability.
Ingredients Notes
Gather the following ingredients: ripe bananas, chocolate chips, flour, sugar, baking powder, baking soda, vanilla extract, butter, and eggs. Ensure that the bananas are overripe as they provide natural sweetness and moisture to the cupcakes. You can opt for semi-sweet chocolate chips or try dark chocolate chips for a more intense flavor profile.
Recipe Steps
Step 1
Preheat the oven to 350°F (175°C). Line a cupcake pan with liners and set aside.
Step 2
In a large bowl, mash the bananas with a fork until smooth. Stir in the melted butter and mix well.
Step 3
Add sugar, beaten eggs, and vanilla extract to the banana mixture. Stir until everything is incorporated.
Step 4
In a separate bowl, whisk together flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5
Fold in the chocolate chips gently. Pour the batter into the prepared liners, filling them about 3/4 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.
Storage Options
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator for up to a week. These cupcakes freeze well too; ensure they are completely cooled before wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Thaw at room temperature when ready to enjoy.
Variations & Substitutions
For a healthier twist, replace half of the all-purpose flour with whole wheat flour. Swap regular chocolate chips with dark chocolate chips or chopped nuts for variety. To make it vegan, substitute eggs with flaxseed meal mixed with water, and use a plant-based butter alternative.
Serving Suggestions
These cupcakes are perfect as an after-school snack, a delightful dessert, or for celebrating special occasions. Pair them with a glass of milk or a cup of tea for a comforting treat.
Frequently Asked Questions
Can I make these cupcakes gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version.
What can I do if I don’t have ripe bananas? If your bananas aren’t ripe enough, you can quicken the process by placing them in a brown paper bag overnight. Alternatively, bake them unpeeled on a baking sheet at 300°F (150°C) for 15-20 minutes until the skins turn black.
Can I add frosting to these cupcakes? Certainly! These cupcakes complement a variety of frostings, from classic vanilla buttercream to chocolate ganache. Just ensure the cupcakes are completely cool before spreading or piping on your choice of frosting to prevent melting.
banana chocolate chip cupcakes
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 large egg at room temperature
- 0.75 cup sugar
- 0.25 cup butter melted
- 1 cup mashed ripe bananas about 2 medium bananas
- 1 teaspoon vanilla extract
- 0.75 cup chocolate chips
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the egg and sugar together until well combined, then add the melted butter.
- Add the mashed bananas and vanilla extract to the egg mixture and combine thoroughly.
- Add the dry ingredients to the wet ingredients and mix until just combined, then fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
