Made this for my 5 yr olds Kindergarten class..they were a HIT! Left out the nuts because of an allergy in the class....Next time I will definitely use them...and I will try mixing the topping with a little butter to give it a little more CRUNCH. Lastly....maybe 1/4 cup more brown sugar...or even a hint of molasses may heighten the flavor just a bit...but a good, moist cupcake even without any changes!
Made these without the cinnamon topping and added a peanut butter frosting. At first I was really disappointed in these. They didn't rise for me at all, stayed almost flat and dense. I baked them for 25 minutes and they still seemed gooey that night. However in the morning that had gone away and they tasted wonderful! I kept one for myself and sent the rest to work with bf before I tasted them again. The guys went nuts over them and he nearly got mauled by people asking what was in them/how to make them and if I planned on making them again lol. If i could just get them to puff up a bit I'd be very happy! I'll have to play around with them a touch. Thanks for sharing Marie!
I cannot tell you how many times I have made these. I used to make them at my old job and had co-workers wanting me to make a batch just for them. And recently I made them at my new job, and they are a hit their too. A few changes, I did mix the topping ingredients into the batter, faster that way. And the recent ones I made I didn't add walnuts (nut allergies), and I made a batch milk-free. I used rice milk, omitted the baking soda, doubled the baking powder, and omitted the chocolate chips. A total hit the milk-free ones 2 kids ate 9 muffins total.
Just made this today & I found them to be very good. Has just the right amount of banana flavor without being overpowering. Only changes would be purely personal preference. I made 1 1/2 times the topping & the grandkids weren't fond of the semi-sweet chocolate chips. Next time I'll try milk chocolate chips for them. I'm very impressed with this recipe & it's a true keeper.
this is the perfect banana choco chips cupcake.try it sure you'll love it
I made 20 well-rounded cupcakes from this recipe and they were gone the same day! Too generous with my topping on the first 12 I had none left over for the remaining 8 so next time I'll just double these ingredients.
YUM! The batter for this was so light and fluffy I knew it had to come out wonderfully! Made to share at a New year party and they were devoured and raved about all night! DO watch the bake time tho- I baked them 20 min and I would have liked them better at about 18 - a little moister- could be my oven but wanted to share that bit just in case- VERY VERY good recipe! A KEEPER! Thanks so much Marie!
These are wonderful. I made them last weekend and my kids have requested them again this weekend. Thanks!
Loved these cupcakes! These are now my favorites for birthdays. I left off the topping and frosted them with chocolate buttercream frosting. They'd also be great with chocolate peanut butter frosting. Very moist and great banana flavor.
Deelish - banana & choc. are a good match. I halved the ingredients to use a jumbo muffin pan (6 muffs), but the batter was short by 2 muffs. Will make a more accurate adjustment next time. Thanks for these, Marie!