These banana and chocolate cupcakes are the perfect blend of comfort and indulgence — soft, fluffy, and packed with rich cocoa and sweet, ripe banana. They’re quick to mix, bake beautifully every time, and bring that irresistible bakery‑style aroma to your kitchen. Ideal for lunchboxes, celebrations, or an afternoon treat, they’re little bites of pure joy.

They’re also a brilliant way to use up any over‑ripe bananas, turning them into something delicious instead of letting them go to waste.

Banana & chocolate cakes

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Cake

Servings 12 cakes

Ingredients

  

• 75 g light muscovado sugar
• 100 ml vegetable oil
• 2 eggs, lightly beaten
• 1 banana, mashed
• 125 g self raising flour
• 15 g cocoa powder

To decorate

• 50 g white chocolate, broken into pieces

Instructions

 

• Preheat the oven to 180°c. Place 12 paper cases in a 12 hole cake tin.
• Put the sugar and oil in a mixing bowl and whisk together. Add the eggs and whisk again until smooth.
• Add the banana, flour and cocoa powder and whisk until just mixed.
• Spoon the mixture into the paper cases and bake for 10-12mins until the cakes are well risen and the tops spring back when pressed in the middle. Leave to cool in the tray.
• In the meantime, put the white chocolate in a heatproof bowl and set over a pan of simmering water, stirring regularly until it has melted.
• Transfer the cakes to a plate and then drizzle the chocolate all over the top with a teaspoon.