We always seem to have overripe bananas laying around. Do you? I don't fully understand this phenomenon, since it seems like my kids always have a banana in one hand, but nevertheless, I am plagued by brownish bananas. HOWEVER, let me be clear...I do not consider this a problem! Quite the contrary, in fact! The flavor of bananas becomes so much more pronounced as they ripen, which makes these bananas perfect for baking! Also for making protein shakes and smoothies, but that is a post for a different day...
Anyway, this morning the kiddos and I found ourselves with a few brown bananas. Being that we were already finished with breakfast, we didn't have room in our bellies for smoothies, so my daughter suggested we make something fun with them. When I asked her what she meant by 'fun', she yelled,"CUPCAKES!!!". And there you have it...the banana cupcakes were born. Of course, we had to add chocolate chips because, well...we love chocolate and chocolate is FUN!
Anyway, this morning the kiddos and I found ourselves with a few brown bananas. Being that we were already finished with breakfast, we didn't have room in our bellies for smoothies, so my daughter suggested we make something fun with them. When I asked her what she meant by 'fun', she yelled,"CUPCAKES!!!". And there you have it...the banana cupcakes were born. Of course, we had to add chocolate chips because, well...we love chocolate and chocolate is FUN!
Banana Chocolate Chip Cupcakes
1/2 c. butter
1 c. sugar
2 eggs
1 c. mashed banana (about 3 medium)
1 3/4 c. flour
2 tsp. baking powder
3/4 c. mini semisweet chocolate chips
Frosting
2 c. powdered sugar
1/4 c. mashed banana (1 small)
3 tbsp. butter (softened)
1/4 tsp. vanilla
Preheat oven to 350.
Line 18 muffin cups with paper liners or spray with nonstick spray.
Beat 1/2 c. butter for 30 seconds. Add in sugar and beat until well incorporated. Beat in eggs and 1 cup of mashed banana. When mixture is smooth, mix in flour and baking powder until combined. (I used half oat flour and half white flour.) The batter will be very thick, so don't fret! Stir in the chocolate chips, and then spoon the batter into the muffin cups.
Bake in a preheated oven for 18-20 minutes. Cool in muffin cups for 5 minutes, then remove to a wire rack to cool completely.
For frosting, beat together the powdered sugar, 1/4 c. mashed banana, 3 tbsp butter, and the vanilla until smooth. Spread over cooled cupcakes, and sprinkle with chocolate chips, if it suits you!
1/2 c. butter
1 c. sugar
2 eggs
1 c. mashed banana (about 3 medium)
1 3/4 c. flour
2 tsp. baking powder
3/4 c. mini semisweet chocolate chips
Frosting
2 c. powdered sugar
1/4 c. mashed banana (1 small)
3 tbsp. butter (softened)
1/4 tsp. vanilla
Preheat oven to 350.
Line 18 muffin cups with paper liners or spray with nonstick spray.
Beat 1/2 c. butter for 30 seconds. Add in sugar and beat until well incorporated. Beat in eggs and 1 cup of mashed banana. When mixture is smooth, mix in flour and baking powder until combined. (I used half oat flour and half white flour.) The batter will be very thick, so don't fret! Stir in the chocolate chips, and then spoon the batter into the muffin cups.
Bake in a preheated oven for 18-20 minutes. Cool in muffin cups for 5 minutes, then remove to a wire rack to cool completely.
For frosting, beat together the powdered sugar, 1/4 c. mashed banana, 3 tbsp butter, and the vanilla until smooth. Spread over cooled cupcakes, and sprinkle with chocolate chips, if it suits you!
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