Quite possibly one of my favorite ways to consume bananas… in cake form and with chocolate! These cupcakes are so fragrant and scrumptious looking just sitting on my kitchen counter, I had to have one with my cuppa tea this morning. Okay I guess the tea was more meant to go with my cupcake than the other way around. I mean it’s a hearty breakfast right? There’s bananas in them!
I pretty much buy bananas with the intention of eating about 2 and then patiently waiting for the remainder of the bunch to ripe for a few days so I can make banana bread. I associate banana bread with breakfast because the cafe’s in Sydney served them as a breakfast menu item. Mmmm, toasted with a little bit of butter melted on top. Wish my local cafe here had banana bread as an option!
I adapted this banana cupcake recipe from Martha, adding a little here and there. I used my go-to simple chocolate frosting recipe because to me, banana goes with chocolate like peanut butter and jelly. Hope you like them as much as I do!
I’m a bit disappointed but the “frosting” ended up being a really good glaze, especially with sprinkles on top.
