Chocolate Banana Cupcakes

Bananas and chocolate are a perfect combination. I love these chocolate banana cupcakes because they hide a bit of the banana flavor, while still retaining the healthy benefits of banana and the tender moistness you would expect in a perfect banana cupcake. These chocolate banana cupcakes are a modification of the original tender banana cupcake.

They pair well with cream cheese frosting, chocolate frosting, or a simple vanilla buttercream.

Chocolate Banana Cupcakes

From at
Prep: Cook: Yield: 12-18Total:

A lovely blend of bananas and delicate chocolate flavor, these are perfect frosted with banana cream frosting, chocolate frosting or they can be enjoyed without any frosting at all.

You'll Need...

  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup pureed bananas (apx 2 large bananas)


  1. Preheat oven to 350 (325 for convection)
  2. Line 12 muffin cups with cupcake liners.
  3. In a blender puree the bananas and then add the eggs. Puree until just blended. Add the vanilla. [PUREE]
  4. Combine all the dry ingredients in a mixing bowl and blend. [COMBINE]
  5. Add the oil and half of the banana mixture to the dry ingredients and blend on medium speed for 1 1/2 minutes. Scrape the sides of the bowl. [BLEND]
  6. Add the remaining banana mixture in two batches, beating for 30 seconds with each addition. [ADD]
  7. Pour the batter into the prepared muffin tins. Fill each cup 2/3 full. [POUR]
  8. Bake for 18-20 minutes. [BAKE]

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