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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 makes fruits ripe.

Add something extra to your plain banana cupcakes. Chocolate chips and nuts make this Banana Choco-Nuts Cupcakes that extra special. Top it with cream cheese frosting and it is perfect. |

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Banana Choco-Nuts Cupcake

Add something extra to your plain banana cupcakes. Chocolate chips and nuts make this Banana Choco-Nuts Cupcakes that extra special. Top it with cream cheese frosting and it is perfect.
Print Rate
Course: Dessert
Cuisine: American
Keyword: banana cupcakes
Servings: 10
Calories: 336kcal
Author: Bebs
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 2 big ripe bananas - - mashed
  • 2 cups flour
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 cup chocolate chips
  • 1/2 cup chopped nuts - (cashew, walnuts)
  • 1 teaspoon vanilla extract


  • Preheat oven at 180°C/350°F. Line molds with cupcake liners.
  • Combine together flour, salt and baking powder, set aside.
  • Using a hand mixer, mash bananas in a smaller bowl and set aside.
  • 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.
  • 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 a spatula.
  • Spoon batter into the cupcake liners filling three-quarters of the mold.
  • Bake for 30-40 minutes or until the inserted toothpick comes out clean.
Nutrition Facts
Banana Choco-Nuts Cupcake
Amount Per Serving
Calories 336 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 35mg12%
Sodium 141mg6%
Potassium 161mg5%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 85IU2%
Calcium 73mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

If I need to frost them, I usually use cream cheese frosting for these banana cupcakes, which is less sweet 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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