banana & chocolate cupcakes

21 01 2011

“Go bananas! Go go bananas!”
-from cy, cyzygy 07

Oh, bananas. Mr. P calls them the perfect fruit: healthy, tasty, and pre-packaged for easy consumption if you’re ever wandering in the tropical wilderness. He and Bebe eat one with breakfast nearly every day. That’s a lot of bananas in our house.

Me? Yuck, yuck, yuck. I had a really unfortunate experience while making banana esters for an organic chemistry lab assisignment – and yes, that was forever ago – and have had a gag-reflex to bananas’ scent and taste ever since. Yuck. So feeding my child a banana most mornings is an interesting start to the day. And the occasional need to encourage Bebe by cheerfully eating a piece? That’s a Top Mom moment.

But I used to like bananas – and loved banana bread & banana pancakes. After six years of living with Mr. P and his breakfast/snacking routine, they are becoming tolerable again. I made banana bread for the first time last autumn. And this week, I found a great recipe for cupcakes.

banana choco cupcakes

I drastically reduced the sugars (1.5 cups for 12 cupcakes???), relying instead on the fruit’s natural sweetness as well as the chocolate chips. Also, the original recipe called for cream cheese frosting (yummm), which I left it off so that Bebe and our other small friends could eat them with any meal/snack and avoid having a massive sugar high. If you aren’t worried about kidlets, go ahead with frosting. And if have honey, peanut butter, or Nutella around the house, they are all extremely delicious toppings, too. Nutella on anything + a cup of tea? Yes, please!

Banana & Chocolate Chip Cupcakes (makes 12-15 cupcakes)
adapted from recipe in Bon Appetit Desserts by Barbara Fairchild

1/2 C unsalted butter at room temperature
1/4 C sugar
1/4 C brown sugar (light or dark)
1 tsp vanilla extract
2 eggs
2 C ripe bananas (3-4 depending on size), mashed
2.5 C all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 C heavy whipping cream
1/4 C buttermilk
1/4 C chocolate chips (or more, if you really like chocolate)

Preheat oven 350 degrees F. Line cupcake baking tin with paper liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt, and stir with fork or whisk until well blended.

In a separate mixing bowl, add butter and both sugars, and mix together until creamy. Blend in the vanilla, then eggs, then bananas, and then buttermilk, mixing well between each addition.

The batter will be a bit chunky because of the bananas, so to make sure everything blends thoroughly the flour mixture & cream need to be added gradually . *Add 1/3 of flour mixture, mix well, half the cream, mix well* and repeat * to * until the last of the flour mixture is blended in. Finally, stir in the chocolate chips and mix until they are scattered throughout the batter.

Divide batter evenly among the cupcake liners – the batter will rise about an inch, so fill the paper liners accordingly. I had a bit of batter left over after filling my cupcake tin, so I filled a little mini-loaf tin and baked it about 3 minutes longer, but if you have a second cupcake tray, that would fill another 2-3 cupcake liners.

Bake 25-30 minutes, until a toothpick tests clean. Remove baking tin from oven, then transfer cupcakes to cooling rack and let sit 10 minutes or until cool. Enjoy!

In place of the whipping cream, you could use 1/2 C of plain yogurt or sour cream.



12 responses

22 01 2011

Your cupcakes look so delightful in your picture. I love how that light is sweeping across them. I’m starting a new linky on my blog called “Sweets for a Saturday” and I’d like to invite you to stop by and link this up.

23 01 2011

Hi Lisa, thanks for the sweet invitation.

22 01 2011

top mom moment INDEED. i’m not sure i could do that if it was a food i hated so much. ugh, just thinking about it. the recipe looks wonderful! i wish we could get good bananas — they are really hard to find in my neighborhood right now, for some weird reason. i’m bookmarking your post for when they return, because i do love them. and with chocolate??! ooh. la. la. ๐Ÿ™‚

23 01 2011

mmm…and imagine how wonderful they are with a little Nutella ๐Ÿ™‚

22 01 2011

They sound heavenly, I shall definitely be trying them. I have a similar thing with raw tomatoes, even though I grow huge amounts in our vegetable patch. I can eat them cooked and as a sauce but raw is a no no. You are braver than me, even for the boys I wont be munching into a raw tomato. ๐Ÿ™‚

23 01 2011

I hear you! Raw tomatoes can be hard to eat sometimes – so gushy and sometimes acidic. But OH, how I love them all sliced up in a nice caprese salad, sprinkled with sea salt and drizzled with a little olive oil. Yum…

22 01 2011

Oh, wow! Those sound so yummy!
My son shares your lack of interest in bananas. He loved them when he was a baby, and suddenly when he was 4 he seemed to notice their texture for the first time. He hasn’t touched them since.
But, he will eat banana bread, and I’ve never seen a cupcake he didn’t like ๐Ÿ˜‰

23 01 2011

Your son is so right: bananas can have the weirdest range of textures! My little one used to gobble up broccoli & cauliflower, then he also noticed their textures and now refuses to eat them. Sigh… I don’t think I can plausibly get broccoli into a cupcake.

24 01 2011

Thank you so much for coming by and linking these up to Sweets for a Saturday. I truly appreciate your support. Hope that you’ll be able to join in again next week. By then, I’ll have a cute button that you can grab and add to your post.

28 01 2011
lovely things: january roundup « Year of Lovely Things

[…] in the soul : making cupcakes and drinking […]

31 01 2011

Love the sunlight flooding the photo!

31 01 2011

Thank you!

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