Chocolate Banana Cupcakes

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Today we are sharing our Chocolate Banana Cupcakes. When looking for recipes to bake I try to find ones that aren’t that complicated. Usually I don’t alter a recipe too much when I bake but, I’ve been trying to experiment a bit more. Learn what works and find the balance, along with the science of baking. Not what you are looking for? Try our other cupcake recipes.

I have learned a few things over the years. Once I was reading a recipe online and it didn’t seem quite right, sure enough an important ingredient was missing. Even the pros make mistakes but, that’s not what this post is about. It’s about a yummy easy baking recipe I found and adapted for Dark Chocolate Banana Cupcakes.

You’ll love this recipe because it gives you the chocolaty taste you love, a moist cake like taste with an extra goodness of a hint of chopped pecans inside. Topped with chopped pecans and dark chocolate chips. Hello goodness! Here’s a napkin to wipe the drool from your chin. Yes, they are that good. 

Chocolate Banana Cupcakes

Tray of Dark Chocolate Banana Cupcakes

I must admit I did not win over Sammie as she blurted out I can still taste banana. Sorry non banana lovers I’ll rework this recipe for you sometime soon by making a chocolate cupcakes. But, until then keep reading chocolate banana nut lovers.

chocolate banana cupcakes in liners on a napkin

I must warn you that you may find yourself eating more than one of this cupcake. I kept hearing from the Mr. are you done photographing yet? Can I have one? Two? Slow down Mr. they aren’t going anywhere. Patience, patience then total deliciousness! 

Cupcakes on a plate close up

What did I change from the original recipe? For starters sour cream to 8 oz. of vanilla yogurt. Next I added half cup flour. Then I added more vanilla, it’s my favorite and I can’t help myself because I love a good vanilla! I omitted a chocolate baking bar and used Ghirardelli Cocoa Powder instead. If there was a pool filled with it and the vanilla and someone dared me to jump in and swim I would! I think I’d look like a mud wrestler when I got out but, hey. No extra dark chocolate chips inside just on the top. I adapted it and if you want to you can too. I won’t stop you! 

Chopped pecans, need I say more? I will, they are one of my favorite nuts for baking. Not too nutty, like me and a little bit sweet again like me! 

Close up of a cupcake_

Look here you made it to the end of this easy baking recipe for Chocolate Banana Cupcakes! What’s left? The recipe so you can make them. Then report back and tell me how you liked it. Share a photo if you like tweet me @DearCreatives

 Banana Cupcakes

Chocolate Banana Cupcakes

Chocolate Banana Cupcakes - this is an easy baking recipe to make. Use cocoa powder,dark chocolate chips and chopped pecans. 

Course Dessert
Keyword chocolate banana cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Theresa Huse © 2015 DearCreatives.com


  • 1 stick /cube equal to 1/2 cup or 4 oz. butter (softened)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp. vanilla
  • 1 egg
  • 3 bananas ripe
  • 1- 8 oz. vanilla yogurt I used Yoplait
  • 1-1/2 cups flour
  • 1/2 tsp.baking soda
  • 1/4 tsp. salt
  • 3/4 cup cocoa powder Ghiradelli
  • 1/3 + cup chopped pecans
  • 1/4-1/2 cup dark chocolate chips for topping cupcakes


  1. Pre heat oven to 375*
  2. Mix brown sugar and white sugar with softened butter.
  3. Add one egg into the sugar mixture and the vanilla, then the yogurt and mix together.
  4. Next Smash the bananas in a medium size bowl, mixing them in.
  5. In a separate bowl add all the dry ingredients except the chopped nuts. Slowly stir the flour with the ingredients, then little by little add it to the wet ingredients.
  6. Lastly add the chopped nuts. Reserving a little for the top of cupcakes.
  7. Next line 2 cup cake pans with liners and scoop 1 large scoop into each. Top with nuts and chips.
  8. Bake at 375 for 13-15 minutes.

Recipe Notes

I put a small amount of chopped nuts and chips on the top of the cupcakes right before baking. Add more if you like. I didn't use the mini size, they were medium sized.
Do not over bake. Use a toothpick to check, they should be almost clean but, a little gooey is fine as you don't want them cooked dry.

Adapted from Chiquita Bananas

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    1. Hi Joanna, Yes, You could. lol I actually ended up freezing some since Sammie didn’t like the banana flavor. I was afraid the Mr. & I would eat them all ourselves. lol

  1. I’m a chocolate lover and these are calling to me!

    Thank you for tossing your hat into the ring at the Party Under The Big Top! We hope to see you again next week! #BigTopBlogParty

  2. These sure do look like a chocolate lover’s delight! They sound delicious, I make a chocolate banana bread that we love, and I love the dark chocolate with the bananas – that sounds REALLY good!

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