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banana chocolate chip cupcakes bite shot

Banana Chocolate Chip Cupcakes Recipe

Bernice Baran
Banana cupcakes studded with chocolate chips and topped with milk chocolate ganache.
4.67 from 3 votes
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Prep Time 1 hour
Cook Time 21 minutes
Additional Time 1 hour
Total Time 2 hours 21 minutes
Course Cupcakes
Cuisine American
Servings 12 cupcakes
Calories 385 kcal

Ingredients
  

Banana Cupcakes

  • 1 1/4 cups (150g) all-purpose flour spooned and leveled
  • 1/2 Tbsp (5g) baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cups (150g) granulated sugar
  • 1 large egg room temperature
  • 1/4 cup (56g) greek yogurt
  • 1/4 cup (59mL) vegetable oil
  • 1 tsp vanilla extract
  • 2 medium (175g or 3/4 cup) ripe bananas mashed (add water to make up the difference to 175g)
  • 1 cup (6oz) milk chocolate chips

Milk Chocolate Ganache

  • 1/2 cup (118mL) heavy whipping cream
  • 1 1/2 cups (9oz) milk chocolate chips

Instructions
 

Banana Cupcakes

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and line 12 muffin tins.
  • In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
    1 1/4 cups (150g) all-purpose flour, 1/2 Tbsp (5g) baking powder, 1/4 tsp salt, 1/2 tsp cinnamon
  • In a large bowl, whisk together the sugar and egg until they’re smooth. Add the greek yogurt, oil and vanilla extract, whisking them until they’re completely combined.
    3/4 cups (150g) granulated sugar, 1 large egg, 1/4 cup (56g) greek yogurt, 1/4 cup (59mL) vegetable oil, 1 tsp vanilla extract
  • Add the bananas to the mixture and mix until they’re fully combined. Then fold in the dry ingredients, just until the last streak of flour is incorporated. Mix in the chocolate chips, just until they are evenly distributed.
    2 medium (175g or 3/4 cup) ripe bananas, 1 cup (6oz) milk chocolate chips
  • Pour the batter into the prepared tins, filling them 2/3-3/4 full, and bake for 21 minutes. Remove them from the oven and allow them to cool for at least 5-10 minutes before removing them from the pan to cool completely.

Milk Chocolate Ganache

  • In a small pot, heat the cream over medium-low heat, just until it begins simmering. Pour it into a larger bowl over the chocolate chips and cover it for 1-2 minutes.
    1/2 cup (118mL) heavy whipping cream, 1 1/2 cups (9oz) milk chocolate chips
  • Slowly stir until all of the chocolate is melted and combined with the cream. Cover it and allow it to cool while the cupcakes cool.
  • Once the ganache and cupcakes are cooled to room temperature, use an offset spatula to spread the ganache on top of the cupcakes.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 48gProtein: 6gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 8gCholesterol: 35mgSodium: 148mgFiber: 2gSugar: 33g
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