This dish resembles apple dumplings in flavor but requires less effort.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 ripe bananas
- 2 tablespoons milk (Optional)
- ¼ teaspoon vanilla extract
- ½ cup butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 cup chopped walnuts
- 1 cup dark chocolate chunks
- 1 cup very hot, but not boiling cream
- 1 cup dark chocolate chips
- 12 dried banana chips
- For Garnish:
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Mash bananas with milk and vanilla extract until smooth.
- Mix butter and sugar together with a spatula until creamy. Whisk in eggs, one at a time, then whisk in banana mixture. Add walnuts, chocolate, and flour mixture. Mix batter with a spatula until no dry spots remain.
- Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap the pan against the counter to expel any air bubbles.
- Bake in the preheated oven until the tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
- Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 387 mg |
| Sugars | 30 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
It was a hot summer day and I had bananas that were over ripe. Not wanting to have the oven on for an hour making banana bread, I started looking at recipes. Came across the Chunky Monkey, had most of the ingredients, and gave it a try. What a treat! I can’t stop eating them! And simple to make, no mixer to clean up. The only change is the frosting. I did not have cream so used half cream cheese and half 2%. And I only made half of the frosting. Let’s be real, the muffins are full of chocolate chips. I’m buying extra bananas so I can make them again.
We absolutely loved these! I didn’t have chunk chocolate and just used chocolate chips. Will definitely make again and again!
Easy to make, taste delicious
Should have been 15+ cupcakes filled almost to the top. I squeezed it into 12 and they just made a big mess. The recipe didnt specify that you should use unsalted butter, so mine were a little salty. I would have ommitted the salt had I known…. I used half brown sugar.
Delicious! Add one cup of chocolate chips to batter and one to frosting.
I have an issue with over baking any kind of banana bread/cupcake in my oven… Next time I will put these in for 20 minutes because my oven plays games with me. But the overall flavor was great. I would also probably cut the 1 cup of chocolate in the batter down to half a cup… Not sure if my bananas just weren’t ripe enough, but the chocolate between the chips and the ganache overpowered any banana flavor. But they were still delicious!
I made no changes to the ingredients, although I didn’t make the ganache because I thought it was plenty sweet and rich already. It tastes like a banana bread, but better. The inside was moist and the outside becomes slightly crispy and browned. Next time, I might add banana extract for stronger banana flavor, more like the famous Ben & Jerry’s ice cream. Big fan of Chef John for many, many years
It was so yummy. Did not make any changes.
Everyone loved. All of them were gone in less than a day.