Banana & Chocolate Chip Cupcakes

These Banana & Chocolate Chip Cupcakes are soft, sweet, and packed with flavour — perfect for using up ripe bananas and a handful of cupboard staples. They’re the kind of bake you can throw together in no time, yet they always feel like a treat.

Moist from the banana, dotted with chocolate chips, and lightly scented with vanilla, they’re ideal for an afternoon pick-me-up, packed lunch, or a little Valentine’s Day bake if you fancy something homemade and thoughtful.

Ingredients:

• 280g plain flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 60g soft, room temperature butter
• 150g white sugar
• 50g brown sugar
• 2 large bananas
• 2 large eggs
• 245g greek yoghurt
• 1 1/2 teaspoon vanilla essence
• 175g chocolate chips

Method: 

1. Preheat the oven to 180°C and line a muffin (or cupcake tray) with 12 cupcake cases.
2. In the first bowl sieve the flour, baking powder, bicarbonate of soda and the salt. Stir with a spoon to mix everything together. Sit the bowl to one side.
3. In a food mixer add the butter and both sugars and cream for about 5 minutes.
4. In a third bowl (while the butter and sugar are creaming) add the eggs, yoghurt, vanilla essence, chocolate chips, also mash the banana with a fork and then add that too. Mix together in the bowl.
5. Once the butter and sugar have creamed ... get your wet ingredients and dry ingredients and alternating add little by little with the food mixer on low until everything is incorporated.
6. Divide the mixture into the cases and bake for 20-25 minutes or until light and fluffy. Do keep an eye on them as chocolate chips can burn and they taste horrible when burnt.
7. Take from oven and leave in tray for 5 mins and then transfer to wire cooling rack until completely cool.