Chocolate Banana Cupcakes bring together the best of two worlds: rich cocoa flavor and the naturally sweet, comforting taste of ripe bananas. These cupcakes are tender, chocolatey, and just the right amount of sweet, making them a wonderful addition to your recipe box.
Ingredients Breakdown
Almond meal and buckwheat flour form the heart of the cupcake’s rich yet hearty texture. Almond meal keeps the crumb moist and tender, while buckwheat flour adds a delicate earthiness and ensures a soft, yet sturdy structure without gluten.
Bananas, carob syrup, and green stevia powder weave together layers of natural sweetness. Mashed ripe bananas infuse the batter with a fruity depth, carob syrup brings mild molasses-like notes, and stevia offers sweetness without overwhelming the flavor balance.
Cacao powder, cinnamon, and vanilla powder combine to create a cupcake that’s deeply aromatic and warmly spiced. The cacao powder delivers an authentic chocolate punch, while cinnamon lends a cozy warmth. Vanilla powder wraps it all together, heightening the natural flavors without overpowering them.
Olive oil, eggs, and milk complete the picture by adding moisture and richness. Olive oil imparts a subtle fruitiness, eggs provide structure and tenderness, and the choice of milk allows for a slight customization in texture and flavor, whether you prefer almond milk, oat milk, or dairy.
Step-by-Step Preparation Guide
The journey begins by preparing the wet ingredients. In a medium bowl, mashed bananas, eggs, olive oil, and carob syrup are whisked together into a smooth, glossy mixture that forms the flavorful backbone of the batter.
The dry ingredients — almond meal, buckwheat flour, cacao powder, cinnamon, baking powder, vanilla powder, and stevia — are stirred gently into the wet mixture. This careful combination ensures a balanced, cohesive batter that holds its structure yet stays tender.
Adding the milk at this stage loosens the mixture slightly, making it more workable and ensuring the final cupcakes bake up moist without being heavy.
The batter is then scooped into muffin papers, filling each about three-quarters full. A few slices of fresh banana can be added on top for a naturally sweet garnish that caramelizes beautifully during baking, offering both flavor and a lovely visual touch.
Baking the cupcakes at 180°C (350°F) until a skewer inserted into the center comes out clean ensures they are just right — moist, fluffy, and delicately sweet. Look for slightly domed tops and a gentle spring when pressed.
Recipe Tips & Frequently Asked Questions
How to properly mash bananas for best texture
Use very ripe bananas and mash them thoroughly until no large lumps remain. A smooth mash ensures even moisture throughout the batter.
Tips for mixing without overworking the batter
Stir just until the dry ingredients are incorporated. Overmixing can make the cupcakes tough rather than tender.
Using different types of milk for subtle flavor variations
Almond milk adds nuttiness, oat milk brings extra creaminess, and dairy milk offers a classic richness. Choose based on your flavor preference.
How to achieve perfectly moist cupcakes every time
Don’t overbake. Remove the cupcakes as soon as a skewer comes out with a few moist crumbs but no wet batter.
Can I substitute regular flour for buckwheat flour?
Yes, but the texture will be slightly lighter. Use a 1:1 substitution if you prefer.
How do I store the cupcakes to keep them moist?
Store in an airtight container in the refrigerator for up to three days. Let them come to room temperature before serving for the best flavor and texture.
Can I make these cupcakes vegan?
Yes, replace the eggs with flax eggs and use a plant-based milk alternative.
How long can I freeze Chocolate Banana Cupcakes?
Freeze individually wrapped cupcakes for up to two months. Thaw at room temperature or gently rewarm in the oven before serving.
What to Serve With This Recipe
Spread a warm Chocolate Banana Cupcake with creamy peanut butter for a nutty, indulgent twist that complements the chocolate and banana beautifully.
Serve the cupcakes alongside a chilled almond milk latte for a refreshing and lightly sweet beverage pairing that enhances the natural flavors.
Create a colorful plate by serving the cupcakes with a fresh berry salad. The tartness of raspberries, strawberries, and blueberries brightens the rich, chocolaty notes of the cupcakes.
Creative Variations
For added crunch, fold chopped walnuts or pecans into the batter just before baking. The nuts bring texture and a deeper, nutty flavor that pairs perfectly with chocolate and banana.
Swirl a spoonful of peanut butter into each cupcake before baking for a stunning marbled effect and a pop of savory-sweet richness.
Sprinkle cacao nibs or dark chocolate chunks over the tops before baking for a deliciously intense chocolate experience with every bite.
Chocolate Banana Cupcakes are the perfect blend of cozy flavors and wholesome ingredients, offering a treat that feels both satisfying and nourishing. Whether enjoyed straight from the oven or shared with friends over coffee, these cupcakes bring a little extra joy to every moment.
Ingredients
2 ripe bananas, mashed with a fork
2 eggs
1/3 cup olive oil
1 tablespoon carob syrup
1 cup almond meal
3/4 cup buckwheat flour
3 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
2 teaspoons vanilla powder
1/3 cup cacao powder
1 1/2 heaped teaspoons green stevia powder
1/3 cup milk of your choice
1 banana, sliced for topping (optional)
Instructions
Preheat the oven to 180°C (350°F) or gas mark 4. Line a standard 12-hole muffin tray with paper liners to prevent sticking and ensure easy removal.
In a medium-sized mixing bowl, whisk together the mashed bananas, eggs, olive oil, and carob syrup. Blend the ingredients until the mixture is smooth and well unified.
Add the almond meal, buckwheat flour, ground cinnamon, baking powder, vanilla powder, cacao powder, and green stevia powder into the wet ingredients. Stir gently until everything is just combined, forming a thick, cohesive batter.
Pour in the milk of your choice and stir again to loosen the batter slightly, ensuring a moist and tender crumb in the finished cupcakes.
Evenly distribute the batter among the prepared muffin cases, filling each about three-quarters full. If desired, place a few thin slices of banana on top of each mound of batter for a charming and flavorful garnish.
Slide the muffin tray into the preheated oven and bake for 18 to 20 minutes, or until a skewer inserted into the center of a cupcake comes out clean, signaling they are perfectly cooked.
Allow the cupcakes to cool slightly before serving. Enjoy them warm for a soft, delicate texture or cooled for a firmer bite. They are delicious as-is or even better with a generous smear of creamy peanut butter.
Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze to enjoy at a later time.
Chocolate Banana Cupcake Recipe
Ingredients
- 2 ripe bananas mashed with a fork
- 2 eggs
- 1/3 cup olive oil
- 1 tablespoon carob syrup
- 1 cup almond meal
- 3/4 cup buckwheat flour
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla powder
- 1/3 cup cacao powder
- 1 1/2 heaped teaspoons green stevia powder
- 1/3 cup milk of your choice
- 1 banana sliced for topping (optional)
Instructions
- Preheat the oven to 180°C (350°F) or gas mark 4. Line a standard 12-hole muffin tray with paper liners to prevent sticking and ensure easy removal.
- In a medium-sized mixing bowl, whisk together the mashed bananas, eggs, olive oil, and carob syrup. Blend the ingredients until the mixture is smooth and well unified.
- Add the almond meal, buckwheat flour, ground cinnamon, baking powder, vanilla powder, cacao powder, and green stevia powder into the wet ingredients. Stir gently until everything is just combined, forming a thick, cohesive batter.
- Pour in the milk of your choice and stir again to loosen the batter slightly, ensuring a moist and tender crumb in the finished cupcakes.
- Evenly distribute the batter among the prepared muffin cases, filling each about three-quarters full. If desired, place a few thin slices of banana on top of each mound of batter for a charming and flavorful garnish.
- Slide the muffin tray into the preheated oven and bake for 18 to 20 minutes, or until a skewer inserted into the center of a cupcake comes out clean, signaling they are perfectly cooked.
- Allow the cupcakes to cool slightly before serving. Enjoy them warm for a soft, delicate texture or cooled for a firmer bite. They are delicious as-is or even better with a generous smear of creamy peanut butter.
- Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze to enjoy at a later time.
