Chocolate chunk banana cupcakes from How to Cook Everything Fast: A Better Way to Cook Great Food (page 1000) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on March 31, 2020

    Easy and fast to make, as promised. I made these to use up three overripe bananas before they were beyond help, and was a bit surprised the banana flavor added a nice hint of banana instead of an overwhelming one. I used a 3 oz Wegman’s dark chocolate and cinnamon bar and 2 ounces of a Baker's semisweet chocolate bar for the chopped chocolate. The cupcakes were still a bit gooey out of the oven which made the cupcakes luscious. This cupcake recipe doesn’t call for frosting, and I served them plain surrounded by raspberries, but a drizzle of chocolate sauce and /or vanilla ice cream would definitely put a star on these.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.