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Breakfast and Brunch

While We’re Still on a Sweet Note….

I’m not sure if there is a better combo than chocolate, peanut butter and bananas. This recipe immediately caught my attention while I was food blog surfing a few weeks ago. The recipe has been sitting on my counter top since then and I finally had some overripe bananas to make the recipe. It originated from a blog called YumSugar. I knew it would be good just looking and reading through the recipe. I of course added my own twist on it by adding peanut butter to the banana cupcake batter and used a dark chocolate cocoa in the frosting. Her recipe adds a dulce de leche filling inside the middle which would be delicious, but it’s a 2 hour process that I passed on. Maybe next time I’ll try it.

I caught my 2 year old stealing one before dinner when I told him to wait. He tried fooling me, but the empty cupcake wrapper on the floor gave it away!

Talk about heaven sent! I’m not just filling space here, these are so good! Use up those ripe bananas on these puppies! Enjoy!

Banana Peanut Butter Cupcakes with Dark Chocolate Buttercream

(recipe adapted from YumSugar)

Makes 24

4 small or 3 medium overripe bananas plus 1 more for decoration
splash of milk (optional)
1/4 Cup peanut butter
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla

  1. Preheat oven to 350F.
  2. In a food processor, puree bananas and peanut butter until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
  3. In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
  4. In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
  5. Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
  6. Stir in vanilla, followed by banana puree. Slowly add dry ingredients
  7. Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 24 cupcakes.
  8. Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
  9. Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack..
  10. Spoon some frosting on top of each cupcake, spread out with a spatula.

For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk

  1. In a small bowl or mixer, cream butter.
  2. Mix in cocoa powder (you can add more or less depending on taste).
  3. Mix in vanilla.
  4. Mix in half of powdered sugar, followed by half of the milk.

Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.

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15 Responses | Comments RSS

  1. 1
    Melanie C. says:

    These look great!! I am wondering where is the peanut butter?? I love peanut butter & chocolate too! Love your blog!!

  2. 2
    Jenny says:

    Hi Melanie,
    I’m such a nit, I forgot to add the peanut butter when I was copying the recipe. I just added it in where it should go. Thanks for catching that!

  3. 3
    Kevin says:

    These sound so good! Adding peanut butter and chocolate to banana muffins is a great idea!

  4. 4
    Emiline says:

    I know I always say this, but…
    I love your pictures! I love the second one, with the closeup of the cupcake.

  5. 5
    Jenny says:

    Thanks Kevin! I love that combo.

    Thanks Emiline,
    I’ve had the most fun taking close up pictures of food. Sometimes it looks a bit creepy when I get too close!

  6. 6
    Dhanggit says:

    oh my this sounds irresistably good!! the combination choco-banana-peanutbutter is a sure home run winner!!

  7. 7
    Kameron says:

    These look nummy! Question: where do you buy your dark cocoa? I haven’t found it at Safeway or Albertson’s…

  8. 8
    Jenny says:

    Thanks Dhangit!

    I’ve found it at Walmart the last few times shopping for it, Hersheys makes it. It really makes a world of difference! If you still can’t find it, you can use the traditional cocoa.

  9. 9
    Sagari says:

    beautifulllll muffins Jenny

  10. 10
    Deborah says:

    You have got to stop posting about this chocolate/banana/peanut butter combo – I’m going to end up gaining 20 lbs!

  11. 11
    MrsPresley says:

    wow…banana and peanut butter and chocolate?! yum!

  12. 12
    Stef says:

    These are the cupcakes that everyone wants me to make, but I don’t do peanut butter. I know, I’m a freak. I may try a version of this with cashew-butter.

  13. 13
    Cherry Blossoms says:

    Just made these cupcakes and they are to die for! Only thing is that I had to cook them 12 minutes longer than suggested…maybe its my oven? Anyway I just wanted to thank you for the recipe! It is absolutely wonderful! Keep up the great work!

  14. 14

    […] The base is a banana/peanut butter cake with chocolate buttercream frosting from Jenny Flake at Picky Palate. (Make sure there are no princesses with […]

  15. 15

    […] The base is a banana/peanut butter cake with chocolate buttercream frosting from Jenny Flake at Picky Palate. (Make sure there are no princesses with […]

Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!