Are you ready to transform ordinary bananas into an extraordinary dessert that will have everyone begging for seconds? These mouthwatering Banana Cupcakes with Chocolate Chip Pieces are not just a treat, they're a culinary adventure that combines the rich, comforting flavor of ripe bananas with the irresistible crunch of chocolate chips. Perfect for weekend baking, family gatherings, or when you simply need a delightful pick-me-up, these cupcakes promise to elevate your baking game and create moments of pure, sweet bliss!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups lightly with butter or non-stick spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then stir in the vanilla extract until fully combined.
- Incorporate the mashed bananas into the wet mixture, mixing until the bananas are evenly distributed.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips gently with a spatula or wooden spoon until they are evenly distributed throughout the batter.
- Using a spoon or a cookie scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can enjoy them as is or frost them with your favorite frosting if desired.
Tips
- Use overripe bananas for maximum sweetness and flavor intensity
- Ensure butter and eggs are at room temperature for smoother mixing
- Don't overmix the batter to keep cupcakes tender and light
- Check cupcakes early - ovens can vary, so start checking at 16 minutes
- Let cupcakes cool completely before frosting to prevent melting
- Store in an airtight container to maintain moisture and freshness
- For extra indulgence, consider adding a cream cheese or vanilla buttercream frosting
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
