Banana, chocolate and more chocolate. What’s not to love? These are basically half-sized muffins, so feel free to either make them into 6 muffins, double the recipe to get 12 muffins, or double the recipe to make a loaf cake!
Bananas are an interesting fruit. They start out a deep green, become a yellow colour as they ripen, and end up (if not eaten) an unappetising brown. There always seems to be such a small space of time between the perfect banana and the over-ripe bananas, and we are often left with some spotty bananas languishing in a fruit bowl unappealingly. Luckily, it is when they have reached this brown spotty stage that they are best for cooking.
Bananas are grown in tropical countries and widely eaten all over the world, with Cavendish bananas the most popular variety. They have a high nutritional value, containing dietary fibre, potassium, and vitamins B6 and C.
The consumption of bananas is mentioned in early Greek, Latin and Arabic writings, and are thought to have been first domesticated in southeast Asia. Bananas were taken to the Americas after the discovery of the New World in 1492 by Christopher Columbus. In the early 1800s they began to be shipped from the Caribbean to American and European markets and their popularity grew as the decades passed.
Because they mash up so well, bananas can easily be incorporated into the mixture for baked goods such as cakes. They add sweetness, meaning that you don’t have to use so much sugar in your recipe. The bananas also help to keep the cupcakes moist and fresh.
I have tried to make these cupcakes slightly more healthy by using honey instead of sugar, and replacing butter with yogurt and oil. The chocolate in the cupcakes comes from cocoa powder and chocolate chips (I used dark but I would assume milk chocolate would also work) which really complement the flavour of the bananas.
Chocolate Banana Cupcakes
- 1-2 bananas, mashed (1 large banana or two small bananas)
- 30 ml vegetable oil
- 20 ml plain/Greek yogurt
- 1 egg
- 112g flour
- 2 tbsp cocoa powder
- 1/2 tsp bicarbonate of soda
- 20 ml honey
- Preheat the oven to 200c and line a tin with cupcakes cases
- Mix together the mashed bananas, oil, yogurt, eggs and honey
- In a seperate bowl mix the flour, cocoa powder and bicarbonate of soda. Add this to the banana mixture
- Stir until just incorporated
- Spoon into the cupcakes cases and bake for about 8 minutes
- Leave to cool for a few minutes in the tin before placing on a cooling rack