Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 ripes bananas
• 2 tablespoons milk , Optional
• 0.25 teaspoons vanilla extract
• 1 cup white sugar
• 0.5 cups butter , softened
• 2 large eggs
• 1 cup chopped walnuts
• 1 cup dark chocolate chunks

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside.
3. 3 Mash bananas, milk, and vanilla extract together in a separate bowl until smooth; set aside.
4. 4 Beat sugar and butter together in a separate large bowl with a spatula until creamy. Whisk in eggs, one at a time, then whisk in banana mixture. Add walnuts, chocolate chunks, and flour mixture; mix with a spatula until no dry spots remain.
5. 5 Spoon batter into the prepared muffin cups, filling each to the top, distributing excess batter as needed. Tap the tin against the counter to expel any air bubbles.
6. 6 Bake in the preheated oven until the tops are lightly browned, about 25 minutes. Cool cupcakes to room temperature, at least 20 minutes.
7. 7 Pour hot cream over chocolate chips in a bowl; let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over cooled cupcakes; garnish with banana chips. Refrigerate to firm ganache frosting, if desired.

Nutrition per serving