Banana Cupcakes W/ Chocolate Chip Cookie Crumble – a delicious recipe with bananas, flour, baking powder, baking soda, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat Oven 350 degrees:
2
For the Topping;
3
In a food processor combine the chocolate chip cookies, butter, flour and brown sugar. Process until crumbs are formed; then set aside while preparing the cup cakes.
4
For the Cup Cakes:
5
In a mix master combine the bananas, butter, vanilla, sugar and eggs. Mix until smooth.
6
In a separate bowl combine the flour, salt, baking powder and baking soda.
7
While the mix master is on low; slowly add the dry ingredients to the mix master.
8
Butter the cup cake tins or use the cup cake holders.
9
Pour the batter into the cup cake tins; then generously top the cup cakes. You may use a knife to gently swirl the topping a little into the batter and then top some more.
10
Bake 20 - 25 minutes or until a toothpick test comes out clean.
1552
kcal
Calories
69
g
Fat
211
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3 bananas ripe, 2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.
Yes, Banana Cupcakes W/ Chocolate Chip Cookie Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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