There’s something magical about the combination of bananas and chocolate. The natural sweetness of ripe bananas pairs beautifully with rich chocolate chips, creating a flavor-packed treat that’s both comforting and indulgent. These banana chocolate chip cupcakes are the perfect way to use up overripe bananas while satisfying your sweet tooth.

Soft, moist, and loaded with melty chocolate chips, these cupcakes are a guaranteed crowd-pleaser. Whether you’re making them for a casual afternoon snack, a special occasion, or just because, they are easy to whip up and hard to resist. Plus, their bakery-style fluffiness makes them an instant favorite!

If you love banana bread but want something a little more decadent, these cupcakes are the perfect solution. Let’s dive into this delicious recipe!

🍌 Ingredients

Here’s what you’ll need to make these delicious banana chocolate chip cupcakes:

Ingredient	Quantity
Ripe bananas (mashed)	3 large
Granulated sugar	¾ cup
Brown sugar	¼ cup
Unsalted butter (melted)	½ cup
Eggs	2
Vanilla extract	1 tsp
All-purpose flour	1 ¾ cups
Baking powder	1 tsp
Baking soda	½ tsp
Salt	¼ tsp
Cinnamon (optional)	½ tsp
Whole milk	½ cup
Chocolate chips	¾ cup

🍴 Ingredient Notes & Substitutions:

Use ripe bananas with brown spots for the best natural sweetness and moisture.
You can substitute butter with coconut oil or vegetable oil for a slightly different texture.
For a healthier version, swap half the all-purpose flour with whole wheat flour.
Dairy-free? Use almond milk and dairy-free chocolate chips.
If you love nuts, try adding ¼ cup chopped walnuts or pecans for a crunch!

Tiered Stand of Banana Chocolate Chip Cupcakes with Coffee

🛠️ Equipment Needed

Mixing bowls
Whisk or electric mixer
Muffin tin
Cupcake liners
Measuring cups and spoons
Spatula
Ice cream scoop (for even batter distribution)

Using an ice cream scoop helps portion the batter evenly, ensuring uniform cupcakes that bake consistently.

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mash the bananas until smooth using a fork or potato masher.
Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until well combined.

2️⃣ Combine the Dry Ingredients

In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Avoid overmixing.
Pour in milk and mix until just incorporated.

3️⃣ Fold in the Chocolate Chips

Gently fold in chocolate chips with a spatula. If desired, reserve some for sprinkling on top.

4️⃣ Fill the Cupcake Liners

Using an ice cream scoop, fill each liner about ¾ full with batter.
Sprinkle a few extra chocolate chips on top for a bakery-style look.

5️⃣ Bake to Perfection

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let them cool in the pan for 5 minutes before transferring to a wire rack.

6️⃣ Serve & Enjoy

Once cooled, enjoy as they are or top with your favorite frosting for extra indulgence!

🔥 Tips & Variations

✅ Do not overmix the batter; it can make the cupcakes dense instead of light and fluffy.
✅ For extra moisture, replace milk with Greek yogurt or sour cream.
✅ Add a caramel twist by drizzling salted caramel sauce over the cupcakes before serving.
✅ Want a muffin instead? Reduce sugar by ¼ cup and skip the frosting!
✅ Gluten-free? Use a 1:1 gluten-free baking flour.

🍽️ Serving Suggestions

These banana chocolate chip cupcakes taste amazing on their own, but here are some fun serving ideas:

Drizzle with melted chocolate for an extra-rich treat.
Top with a swirl of cream cheese frosting for a bakery-style upgrade.
Pair with a scoop of vanilla ice cream for a warm-and-cold contrast.
Dust with powdered sugar or cocoa powder for a simple yet elegant touch.

For a breakfast-friendly option, serve these cupcakes with a cup of hot coffee or chai tea!

Banana Walnut Chocolate Chip Cupcake with Smoothie

🍷 Pairings

These cupcakes pair wonderfully with a variety of beverages.

Best Drinks to Serve With Banana Chocolate Chip Cupcakes:

☕ Coffee: The bold, slightly bitter taste of black coffee balances the sweetness.
🥛 Milk: Classic pairing—great for kids and adults alike!
🍷 Red wine: A fruity Merlot or Port wine enhances the chocolate notes.
🍌 Banana smoothie: Double down on the banana goodness!

For a more adult-friendly option, serve with a chocolate liqueur for a gourmet experience.

🥶 Storage & Reheating

How to Store:

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days (best to bring to room temp before eating).
Freezer: Freeze in a sealed container for up to 3 months.

How to Reheat:

Microwave: Heat for 10-15 seconds to restore softness.
Oven: Warm at 300°F (150°C) for 5 minutes.

If frozen, let thaw at room temperature before reheating.

📊 Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	210
Carbohydrates	35g
Protein	3g
Fat	8g
Sugar	18g

Nutrition information is automatically calculated, so should only be used as an approximation.

💬 Conclusion

These banana chocolate chip cupcakes are the perfect combination of soft, moist texture and rich, chocolatey goodness. The natural sweetness of ripe bananas blends beautifully with the depth of chocolate, making every bite irresistible. Whether you’re baking them for a family gathering, a quick snack, or just to use up overripe bananas, these cupcakes never disappoint. Plus, with easy ingredient swaps, you can customize them to fit different dietary needs without compromising on flavor.

I’d love to hear how these turned out for you! Try making a batch and let me know in the comments if you added your own twist—maybe a frosting, nuts, or even a caramel drizzle. Don’t forget to share pictures of your creations on social media and tag me so I can see your delicious results. Happy baking!