Banana Chocolate Chip Cupcakes
Posted by Bake & Destroy on February 22nd, 2007. Filed under: cupcake recipes.
When your kid loves bananas as much as mine does, you’re going to have them on hand at all times. And of course, once in a while, you aren’t going to be able to get to them all before they get brown and black on you. Here’s a sweet alternative to banana bread to get rid of those left over bananas. Besides, banana bread uses almost a whole bunch of “bad” bananas, so you almost have to go out and buy old bananas to make it. These take 2 bananas, a totally reasonable number of overripe bananas to have in your house. I’m sick of typing the word bananas now.
You will need:
- 1 & 1/4 cups all purpose flour
- 1 tsp baking soda
- pinch salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2 very ripe bananas, mashed
- 1 tsp vanilla
- 1/2 cupsemi-sweet chocolate chips
Preheat your oven to 350 degrees and line one muffin pan with paper liners. Mix the flour, baking soda and salt in a small bowl. In a bigger bowl, whisk together sugar, oil and eggs until smooth. Add banana and vanilla and beat well. Add flour mixture and beat until smooth. Stir in chips. Scoop batter into pans and bake 24-28 minutes or until the tops spring back when touched lightly with your finger. Cool in the pan for 10 minutes and then cool completely on a wire rack.
Top with your favorite frosting. I used cream cheese frosting, piped for Tony who likes a big pile of it and spread for me, who would rather taste the cake in this particular case.
Tomorrow I think I’ll reorganize the frosting recipes so I can just make reference to them in recipes and not have to retype them all the time.
