Banana Chocolate Chip Cupcakes

Living in a city that produces a lot of bananas, I can enjoy this delicious and potassium-rich fruit all year long. While bananas have a lot of varieties, my favorite is Lacatan. It is sweet and has no bitter aftertaste. Recently I found overripe lacatan in the kitchen counter, not wanting it to go to waste, I decided to make Banana Chocolate Chip Cupcakes.


1/4 c butter
1/4 c vegetable oil
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1.5 c mashed ripe bananas about 6 ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 c chocolate chip (reserve 1/4 c for topping)

1. In a large mixing bowl, cream butter, oil and sugar.

2. Add the eggs, vanilla, bananas and buttermilk.

3. Combine the flour, baking powder, baking soda and salt; then add to banana mixture.
 

4. Mix in 1/2 c chocolate chip to batter.

5. Fill 24 paper-lined muffin cups two-thirds full.

6. Divide equally the remaining 1/4 c of chocolate chips and top on the batter.

7. Bake at 140 degrees C for 20 minutes or until a toothpick comes out clean

 

8. Remove to wire racks to cool completely.

In this recipe, I used white sugar which caused the cake to turn pale. Next time I would use brown sugar to achieve a pretty golden color. If you have excess overripe banana, you can store it in the freezer for future baking use.

The cupcake was moist and the banana flavor was evident. After baking this, I didn't try other banana cupcake recipe again. This recipe is definitely a keeper!