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!


★★★★★ 1 vote

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

How to Make Banana Cupcakes


  1. 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.

Printable Recipe Card

About Banana Cupcakes

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

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