BANANA-CHOCOLATE CHIP CUPCAKES

This recipe, adapted from Martha Stewart, uses a lot of bananas (3-4).  While you will get a pronounced banana flavor in these moist, mildly sweet treats, you will have to be a banana lover.  For me, I found myself burping banana after one cupcake. 

But I can hardly call these cupcakes, since they are mixed like a muffin and the batter is more like a muffin batter.  Since these are more like muffins than cupcakes, you can even leave the frosting off if you prefer.  The cupcake I sampled had no frosting and it was good by itself.  There is no milk, yogurt or sour cream in these, and Martha recommends mixing them in one bowl.  (Since you have to melt butter, though, it makes more sense to me to first melt the butter, then  mix all the liquids in with the butter before you  add to the dry ingredients.)   The chocolate chips were my addition.  Martha uses a honey cinnamon frosting, but I knew my hubby would never go for that.  The last batch of banana cupcakes I made were frosted with vanilla cream cheese frosting and he moaned that he preferred chocolate.



Yes, Martha has come up with a different recipe, but it’s not high on my list.  My top-rated banana bread, cake or cupcake is still my old Pillsbury recipe.  That being said, for those of you out there who are banana lovers, this may be your recipe.  You definitely will get a banana load from these!

Banana-Chocolate Chip Cupcakes Adapted from Martha Stewart Rating:  7.5 out of 10 PRINTABLE RECIPE

INGREDIENTS:  1/4 cup (1/2 stick) unsalted butter 1 cup unbleached all-purpose flour 1/2 cup white whole wheat flour 3/4 cup sugar (I used 1/2 cup sugar + 1 Tbsp. NuNaturals Stevia) 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. sea salt 1/2 cup chocolate chips 1-1/2 cups mashed bananas (about 3-4 ripe bananas, depending on size) 2 large eggs 1/2 cup unsweetened applesauce 1 tsp. pure vanilla extract Heat oven to 350F.  Line a standard 12-cup muffin pan with paper liners.  In a medium microwaveable bowl, melt butter on high, covered, about 45 seconds, or till almost melted.  Set aside to cool slightly. In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt.  Stir in chocolate chips.  Add bananas, eggs, applesauce and vanilla to melted butter and whisk till well combined.  Make a well in dry ingredients.   Add liquids all at once, stirring lightly with a spoon or spatula just till barely combined.  Do not overmix.  Divide batter evenly among the 12 muffin cups, using about 1/4 cup for each.  Bake 14-16 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool on wire rack.  Serve plain or with your favorite frosting.  Yield:  12 cupcakes