Banana Chocolate Chip Cupcakes
Moist, fluffy, and bursting with rich banana flavor, these Banana Chocolate Chip Cupcakes are the ultimate treat for any occasion! Perfectly sweetened with ripe bananas and a blend of granulated and brown sugar, these cupcakes strike a delightful balance of natural sweetness and indulgence. The addition of sour cream brings a tender crumb, while semisweet chocolate chips add irresistible bursts of chocolatey goodness in every bite. With a quick 15-minute prep time and a simple one-bowl method for combining ingredients, this recipe is as effortless as it is delicious. Whether served plain or topped with your favorite frosting, these cupcakes are sure to become a family favorite. Perfect for dessert, snacks, or even a sweet breakfast, these banana chocolate chip delights are the perfect way to use up your extra bananas!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 3 medium Ripe bananas, mashed
- 0.5 cup Sour cream
- 0.75 cup Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Fold in the mashed bananas until evenly combined.
Add half of the dry ingredients to the banana mixture and mix on low speed until just combined.
Mix in the sour cream, then add the remaining dry ingredients. Be careful not to overmix.
Gently fold in the chocolate chips using a spatula.
Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve plain or with your favorite frosting for an extra indulgence!
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 21.7 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
