Welcome to the latest in my “no, I’m not going to take the easy road and just make banana muffins out of those ripe bananas” posts, wherein I take those overripe bananas I always seem to have lounging around on my countertop and make something out of them that is not banana muffins. Not that I don’t love my banana muffin recipe – I do! But you only go around once, and I wanted to make sure that I got in at least a couple batches of these banana chocolate chip coffee cupcakes.
And please let me clear one thing up right away…I recently posted a recipe for coffee cake in a mug that you can make in 90 seconds, and I got various and sundry people pointing out that there was no actual coffee in the recipe. So before you guys start wondering about the title of this one too: these are cupcake versions of coffee cake. As in, cake that you eat with coffee. Or even more confusingly, tea, which is my caffeinated drink of choice. Are we all thoroughly mixed up at this point? You’re welcome.
- ½ cup chopped chocolate chips (or you can use the mini ones)
- ½ cup chopped walnuts
- 2 teaspoons cinnamon
- 1¾ cups sugar
- 1 stick butter, room temperature
- 3 eggs, slightly beaten
- 2 very ripe bananas, peeled and mashed
- 8 ounces sour cream
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda