Banana Cupcakes

Catherine Cappiello Pappas


These are not your average banana cupcakes. They're soft and moist and full of flavor. A perfect balance of sweet and healthy...with a chocolate chip cookie crumb topping, these cupcakes can be enjoyed in the morning with coffee or after dinner as dessert. Indulge!

pinch tips: How to Fold Ingredients



12 cupcakes


5 Min


25 Min


3 ripe bananas
2 cups flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. vanilla
¼ tsp. salt
1 cup sugar
5 tablespoons butter - softened
2 eggs
6 chocolate chip cookies
1 tablespoon butter
1 tablespoon flour
1 tablespoon brown sugar

Directions Step-By-Step

Preheat Oven 350 degrees:

For the Topping;

In a food processor combine the chocolate chip cookies, butter, flour and brown sugar. Process until crumbs are formed; then set aside while preparing the cup cakes.

For the Cup Cakes:

In a mix master combine the bananas, butter, vanilla, sugar and eggs. Mix until smooth.

In a separate bowl combine the flour, salt, baking powder and baking soda.

While the mix master is on low; slowly add the dry ingredients to the mix master.

Butter the cup cake tins or use the cup cake holders.

Pour the batter into the cup cake tins; then generously top the cup cakes. You may use a knife to gently swirl the topping a little into the batter and then top some more.

Bake 20 – 25 minutes or until a toothpick test comes out clean.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy