Chocolate Banana Cupcakes

I love everything that has banana in it. At least twice a week I make banana bread or chocolate banana bread or banana brownies, you get the idea..... I'm the only one that eats bananas in our house, and because I buy organic ones they don't last to long so I have bananas for baking. The boys don't eat bananas but they sure love banana brownies.

Yesterday afternoon I had about 4 bananas that were on the way of going bad so brownies  was the choice for 2 of them, but I had 2 left so I decided to bake some chocolate banana cupcakes. OK. don't think we were going to eat all of those bake goods. The cupcakes I decided to send them to my husband's work for his colleagues, as a morning treat next to a cup of coffee. We just had the first snow storm of this winter and I'm sure that the drive to work was brutal, so everyone could use a pick me up.

Ingredients for 18 cupcakes

1 cup of whole-wheat flour

1 cup of all-purpose flour

2 tsp of baking powder

1/2 tsp of baking soda

2 tbsp pure cocoa

1/2 cup of unsalted butter room temperature

1 cup of granulated sugar

3 large eggs

2 large very ripe bananas mashed

1/4 cup milk

1 cup of bittersweet chocolate chips

1 cup of walnuts chopped

For people with nut allergy, you can omit the walnuts, if you would like some crunch in it I recommend for this particular recipe a cup of a high fiber cereal.

Preheat the oven to 375˚F. Line the standard muffin tins with paper liners ( 18 of them).

In a large bowl mix both flours, baking powder, baking soda and cocoa.

In another mixing bowl beat the butter and sugar on high speed until creamy ( about 5 minutes) scraping down the  bowl as needed it. Add the eggs one of the time beating well after each addition ( scrapping down the sides of the bowl as needed it).

With the mixer on low speed add the bananas and mix well. Add the dry ingredients alternating with the milk( starting and ending with the dry ingredients)

Stir in the walnuts and chocolate chips by hand.

Spoon the batter into the cups filling each about two-thirds full. Bake for 20 to 25 minutes or until the toothpick inserted in the middle comes out clean.

Cool the cupcakes on the wire rack.

Enjoy with a cup of coffee!

This recipe I adapted  with just small modifications from The Golden Book of Chocolate.

Other banana recipes you might be interested in.

Banana Walnut Brownies
 Classic Sour Cream Banana Bread with Walnuts