JENNA KATE AT HOME
One of my favorite breakfast or mid-morning treats is a slice of banana bread. When I’m feeling really naughty, I like to make it with chocolate chips.
The cupcake is light and fluffy, and filled with banana flavor.Mini chocolate chips add texture and extra sweetness.
- Overripe mashed bananas - Buttermilk - Melted butter
For double chocolate banana cupcakes, substitute 1/4 cup of the flour with 1/4 cup of unsweetened cocoa powder.
Preheat oven to 350 degrees F. In a large bowl, whisk together the sifted flour, baking powder, baking soda and salt. Set aside.
In a stand mixer with the paddle attachment, mix together the softened butter and sugar on high speed until pale in color (about 2-3 mins). Add the eggs, one at a time, mixing after each addition.
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