Chocolate banana walnut cupcakes! What a mouthful! And oh so yummy too! :)
I love banana cake and bread but had never tried making either so when I had some bananas left over, I thought it was time to try something new. I got the main recipe from epicurious but tweaked it a bit as I did not have cinnamon and reduced the sugar as I did not want it so sweet. I also changed the quantity of nuts and chocolate, and you can add more if you want, depending on how much you like them in your cake.
Recipe for Choco-banana-nut cupcakes
2 1/4 cup all-purpose flour
1 tsp baking soda
1 stick (about 113g) butter, softened (I use the salted kind but you can use unsalted butter and add ½ tsp salt)
1/2 cup sugar (more if you want it sweeter)
1 1/4 cup mashed very ripe bananas (about 3 medium bananas)
2/3 cup plain yogurt
1 tsp vanilla extract
1/2 cup bittersweet chocolate chips (or as much as you want. I used Ghirardelli brand, 60% cacao, you can use semi-sweet chocolate too if you like)
1/2 cup walnuts (or more if you like it more nutty), toasted, cooled and chopped coarsely
- Preheat oven to 180°C.
- Sift together flour, soda and salt (if using).
- Beat butter and sugar together until light and fluffy. Add eggs until blended.
- Beat in bananas, yogurt and vanilla. (Mixture will look curdled, don’t worry!)
- Fold in flour, chocolate chips and nuts.
- Put into cupcake liners and bake for about 12-15 minutes or until toothpick inserted comes out clean.
- Let the cupcakes cool a little before turning them out onto a rack to cool completely.
This recipe made 24 cupcakes as I filled the liners halfway with batter but I think, next time, I would fill them up to almost full as they did not rise much. Let me know how it goes if you try it.
Happy baking! :)