banana cupcakes
(1 rating)
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!
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(1 rating)
yield
12 cupcakes
prep time
5 Min
cook time
25 Min
Ingredients For banana cupcakes
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3 ripe bananas
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2 cups flour
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½ tsp. baking powder
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½ tsp. baking soda
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1 tsp. vanilla
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¼ tsp. salt
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1 cup sugar
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5 tablespoons butter - softened
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2 eggs
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topping:
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6 chocolate chip cookies
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1 tablespoon butter
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1 tablespoon flour
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1 tablespoon brown sugar
How To Make banana cupcakes
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1Preheat 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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