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Banana Choco-Nuts Cupcake

There were two a-bit-overripe bananas sitting on our kitchen counter. Nobody wants to eat them anymore just seeing the brown patches on the banana skin/peel, and maybe some parts are already a bit mushy. But guess what…they are now just perfect for making banana cake or cupcakes! Overripe bananas are sweeter and easier to mash.

If you are not planning to use your bananas all at once and want them to last longer, here are some useful tips:

When buying bananas , buy some that are still unripe, if possible, still a bit green . Remove them from the plastic bag and keep them at room temperature.

Putting them close together with other ripe fruits will ripen them faster.

When they turned yellow, pull each banana apart from the bunch and wrap the individual crowns with plastic wrap. This will prolong the ripening process by controlling the release of ethylene gas that make fruits ripe.


Banana Choco-Nuts Cupcake
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 2 big ripe bananas, mashed
  • 2 cups flour
  • 1 cup sugar
  • 2 eggs
  • ⅓ cup vegetable oil
  • ½ tsp salt
  • 2 tsp baking powder
  • 172 cup milk
  • ½ cup chocolate chips
  • ½ cup chopped nuts (cashew, walnuts)
  • 1 tsp vanilla extract
  1. Preheat oven at 180°C/350°F. Line molds with cupcake liners.
  2. Combine together flour, salt and baking powder, set aside.
  3. Using a hand mixer, mash bananas in a smaller bowl and set aside.
  4. In a larger bowl, mix oil and sugar until well blended. Add eggs one at a time while continuously beating. Add milk and vanilla extract and then the mashed bananas.
  5. Add the flour half cup at a time while mixing. Once flour is well incorporated, fold in the chocolate chips and nuts and mix well using spatula.
  6. Spoon batter into the cupcake liners filling three-quarters of the mold.
  7. Bake for 30-40 minutes or until inserted toothpick comes out clean.

banana choco nuts cupcake

If I need to frost them, I usually use cream cheese frosting for these banana cupcakes, which is less sweeter than other frosting, because personally, I think they are sweet enough and the cream cheese actually balances the taste, enhancing the natural sweetness of the bananas.

 For the Cream cheese frosting:

200g cream cheese

1/4 cup butter, soft

1/2 -1 cup powdered sugar, sifted

In a bowl, using a hand mixer, beat  together butter and cream cheese until well blended. Gradually add the powdered sugar.

I only use 1/2 cup of powdered sugar but you may use up to 1 cup depending o your taste.


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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