Banana Cupcakes with Chocolate Peanut Butter Frosting.

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting. 

Peanut Butter Chocolate Banana Cupcakes - the ultimate trio of your favorite flavors! @sallybakeblog

Today’s recipe was inspired by my recent 10pm snack of banana slices drizzled with melted dark chocolate. I arranged the slices nicely on a fancy plate, made myself a cup of tea, and was planning to slowly enjoy my snack as I finished up some photo edits for the evening.

I inhaled it all in about 5 second flat. I don’t even think I came up for air. Anyone who has self control around the combination of chocolate and banana – I applaud you.

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Banana Cupcakes with Chocolate Peanut Butter Swirl Frosting. Super-moist and all your favorite flavors in one!

The next day, I used the rest of my ripe bananas to make these banana chocolate chip cupcakes to bring to my friend Kristen’s house. Ultra ripe bananas are key to the cupcake’s flavor. Brown, heavily spotted bananas will make the very best banana cupcakes.

The cupcakes are the moistest cupcakes I’ve ever made. They’re soft and light, unlike a dense, tight-crumbed slice of banana bread. Even on day 2 – these banana cupcakes are still incredibly moist and soft. If you make cupcakes for a living, then you know finding a cupcake recipe that remains this way past day 1 is a major feat! You have the bananas, brown sugar, and buttermilk to thank for their moist texture.

Remember: don’t leave out that buttermilk!

Even without the frosting, these cupcakes are full of flavor. Complementary to their sweet banana flavor are the flavors of cinnamon and brown sugar. I can’t eat a banana baked good without brown sugar and cinnamon being present.

Sally's Baking Addiction Banana Chocolate Chip Cupcakes

You may recognize this banana cupcake recipe from last year when I topped them with strawberry cream cheese frosting. (I beg you – please try that combo!)

Or maybe you noticed these cupcakes topped with Nutella frosting in my cookbook on page 136? I even used this banana chocolate chip cupcake batter to make a Banana Chocolate Chip Layer Cake on page 69. Topped with milk chocolate frosting, of course.

Photos of all three:

Sally's Baking Addiction Recipes

After today’s banana chocolate chip cupcakes cooled, I got out all of the ingredients to make some milk chocolate frosting. Before I started mixing, Kevin stopped me and suggested peanut butter frosting instead. I knew I loved this man for a reason.

So you can thank Kevin for this recipe. Though when it was time to clean up after frosting all the cupcakes, Kevin disappeared and I was left with all the dishes.

Funny how that worked, huh?

I whipped up my favorite peanut butter frosting along with my favorite milk chocolate frosting. Swirled them together and the rest is delicious history. Surely you’re a wild fan of the combination of peanut butter, chocolate, and banana – right?

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Let’s discuss the frostings. The peanut butter and milk chocolate frostings that – when combined – taste like a peanut butter cup! Oh my lanta, get ready for something amazing.

Learning to swirl two types of frosting together takes practice. It’s ok, I wasn’t a pro when I first tried my hand at it last year. Like any sport, instrument, or hobby – the more you do it, the more you’ll get comfortable with it.

I have a very detailed page about How to Make Swirled Frosting. Use this tutorial as your guide. You’ll need a piping bag and Wilton 1M swirl tip. I bought my piping bag from Michael’s, a craft store. They sell them everywhere, even online. I use a reusable piping bag, but you can also find disposable bags. The piping tip I use for swirled frosting is the Wilton 1M swirl (I also purchased this at Michaels). I love this piping tip because it makes frosting look like soft-serve ice cream.

All you do to swirl the frostings on top is spoon some peanut butter frosting into one side of your piping bag and milk chocolate frosting into the other side. Then, pipe onto cupcakes in a swirl pattern:

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Again, here’s a page with more visuals to help guide you with the chocolate peanut butter swirl frosting.

I also include how I use the Wilton 1M swirl piping tip. If you’re ever curious about how I frost my cupcakes, that’s a handy page to read!

If you do not have a piping tip and bag, or are not yet comfortable using them – then just frost the banana chocolate chip cupcakes however you’d like. Frost them all with the milk chocolate frosting or with the peanut butter frosting using a knife.

Please note: if you decide to only use 1 frosting, you’ll have to double the recipe below to guarantee there is enough for all 18 cupcakes.

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Today’s recipe is a breeze to make if you just take your time with it.

Give yourself a solid 15 minutes to mix up the cupcake batter and as the cupcakes are cooling, spend some time making the frostings. Both frosting recipes are simple: add more or less cream to adjust your frostings’ thickness. Find them too sweet? Add a pinch of salt to tone down the sweetness. I must say – I’m a huge fan of the slightly salty/sweet peanut butter frosting. I often use this peanut butter frosting to frost my brownie cupcakes.

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Peanut butter, chocolate, and banana are the ultimate trio of flavors when it comes to dessert. These cupcakes have got to be one of the best cupcake recipes I’ve ever made.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Banana Cupcakes with Chocolate Peanut Butter Frosting

Yield: 18 cupcakes

Prep Time: 30 minutes

Total Time: 3 hours, 50 minutes (includes cooling)

Print Recipe

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.



  • ½ cup (115g) unsalted butter, softened to room temperature
  • ½ cup (100g) packed light or dark brown sugar
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 and ½ cups mashed banana (about 3 large very ripe bananas)
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ cup (120ml) buttermilk1
  • 1 cup (180g) mini or regular semi-sweet chocolate chips

Milk Chocolate Frosting

  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream or half-and-half2
  • 1 teaspoon vanilla extract
  • salt, to taste

Peanut Butter Frosting

  • 3/4 cup (185g) creamy peanut butter
  • 4 Tablespoons (60g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (45ml) heavy cream or half-and-half2


  1. Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 18 cupcake liners. Set aside.
  2. Make the cupcakes: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
  3. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition.  Add the milk and stir until combined.  The batter will be lumpy.  Fold in the chocolate chips.
  4. Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
  5. Make the chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
  6. Make the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth - about 3 minutes. Add the confectioners' sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.
  7. Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake. Decorate with banana slices and/or more chocolate chips if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
  8. Make ahead tip: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Additional Notes:

  1. For the cupcakes, use buttermilk. You can sour your own milk at home to make DIY buttermilk. For this particular recipe, simply measure 1/2 Tablespoon of fresh lemon juice in a measuring cup/glass. Then fill the rest up with milk until you reach 1/2 cup. Stir it around, let sit for 5 minutes, and it will be ready to use in your cupcakes. (Alternatively, you could also use 1/2 Tablespoon of white vinegar.)
  2. For the frosting, heavy cream or half-and-half will give your frostings the creamiest texture. You may use milk instead, keeping in mind the frostings won't be as creamy.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A little treat on the side…

This past Friday marked the biggest day in my career so far. I was asked to visit the NPR’s (National Public Radio) studio for an interview with Michel Martin, host of Tell Me More. I sat down with Michel in the recording studio and, while shaking the entire time, talked with her about my cookbook and my love for baking.

What a rush! If you know me at all in real life, you know that I’m not shy in the slightest. But put me in a position where I have to public speak, let alone on national radio – and I completely freeze up! The producer and Michel herself were both so easy to talk to though.

Fact: I almost said “crap” twice because I was so nervous and lost my train of thought. I could’ve said much worse, right?! Whoops!

NPR Studio Visit March 7 2014

They asked me to bring a batch of Salted Caramel Dark Chocolate Cookies to munch on. This recipe is both on my blog and in my cookbook! It’s the recipe that won the Nestle baking contest last year. Tune in tomorrow, Monday March 10th 2014 to listen to the interview. It is also available online if you miss the interview or download the podcast.

Thank you everyone for helping me get to this point. I say it a lot and I’ll continue to say it forever: I wouldn’t have a blog without my readers. Thank you for supporting my blog and my new cookbook!

Peanut Butter Chocolate Banana Cupcakes - the ultimate trio of your favorite flavors! @sallybakeblog



186 Responses to “Banana Cupcakes with Chocolate Peanut Butter Frosting.”

  1. #
    Melposted October 30, 2014 at 1:24 pm

    I just made the cutest monster cupcakes for Halloween using this recipe. I had regular sized semi-sweet chocolate chips that I pulsed in a mini food processor until they were a mix of powder, flecks and mini chip sizes. Otherwise I followed the cupcake and chocolate frosting recipes exactly and they were awesome. I had some issues with the peanut butter frosting although I believe that was because I tried using an organic peanut butter… the kind that separates with a layer of oil. I ended up with an oily lump of un-spreadable yuck that in no way resembled frosting so it went in the trash. I went and bought a major brand of peanut butter and tried a similar frosting recipe (same ingredients, different proportions) with loads of great reviews from a popular recipe website. It turned out perfect and when it was added with the chocolate frosting into the same piping bag (with Wilton #21 tip) I was able to make cute brown and tan hairy monster cupcakes with candy eyeballs. Some frosting ears and fangy teeth made them look like cute werewolves! So fun and a huge hit at work and with the kids at home. Thanks for the recipe!


    • Sallyreplied on October 30th, 2014 at 6:51 pm

      Mel, the festive cupcakes you made sound amazing. Thanks for telling me about them! I wouldn’t try peanut butter frosting with oily, natural peanut butter. Sorry I don’t make that more clear!


  2. #
    Alicesonposted November 15, 2014 at 10:32 pm

    Made these yesterday! The cupcakes were GREAT! The chocolate frosting was GREAT! The peanut butter frosting ….. was a big blob of greasy ick. Twice. Not sure what happened. I’m not a professional baker but I know my way around the kitchen and have done my share of baking. I used my kitchen scale to be sure my measurements matched yours, butter was softened on the counter for a few hours (not melted), etc. My only guess was I used a weird brand of peanut butter or something. Oh well – ended up making a second batch of the chocolate frosting to finish them off and everyone raved! 🙂


    • Justinareplied on February 7th, 2015 at 3:30 pm

      same here. peanut butter frosting was too watery for me. I think it’s because of too much heavy cream. there were 3 in the recipe, but I think 1-2 should have been enough.


  3. #
    Melindaposted November 16, 2014 at 3:51 am

    Hi sally
    I would like to ask if i can make this recipe into a cake or bread?nor would the texture be toos soft? Thanks


    • Sallyreplied on November 16th, 2014 at 10:55 am

      Hi Melinda. I’m unsure about bread, but these cupcakes can be made into a two layer cake. Bake the layers at 350F for around 22-25 minutes, or until toothpick inserted in the center comes out clean. Here is my banana bread recipe if you’d like to try it.


      • Taylorreplied on November 18th, 2015 at 3:56 pm

        Hi Sally!

        I was wondering what size cake pans you use for the two layer cake. Do you use two 9×2 cake pans or two 8×2 cake pans?

  4. #
    Noriposted December 11, 2014 at 11:31 am

    Hi can I use regular milk for the cupcakes instead of buttermilk?


  5. #
    peggy gunnellposted January 28, 2015 at 12:43 pm

    The best trick I have learned over the years of cake decorating is to plop your frosting onto a piece of Saran Wrap and roll it up like a Tootsie Roll, then place in your piping bag with one of the twisted ends coming out the tip of the piping bag. Snip off the end of the twisted part and start piping. You can put 2 or 3 “packets” of frosting in a bag at a time to swirl colors or flavors together. The best part is cleaning your piping bag is a breeze, just throw away the plastic wrap!


  6. #
    Justinaposted February 7, 2015 at 3:28 pm

    Thank you for the amazing recipe. I’m from Lithuania (Europe) so some products here are different. We don’t have any chocolate chips here so I substituted them for M&M’s., the peanut butter for sale is of a darker color so I couldn’t get the dual effect because the shades were similar but the taste combination is nevertheless delightful.


    • Justinareplied on February 8th, 2015 at 2:01 am

      oh and BTW there was enough batter for me for 24 cupcakes instead of 18. although too much frosting haha


  7. #
    Anuposted February 8, 2015 at 8:07 pm

    Hi Sally

    I just made this! The taste was superb but I found all my choc chips sank to the bottom 🙁 Do you want to update this recipe saying coat the choc chips with flour?


  8. #
    Elenaposted February 14, 2015 at 3:45 pm

    hi Sally! I would like to prepare those irresistibile cupcakes, but I would like to substitute butter with oil, or margarine.. Could it be ok?


    • Sallyreplied on February 15th, 2015 at 10:29 am

      Due to taste and texture, I never recommend oil or margarine as a sub for creamed butter.


  9. #
    Krizziaposted February 16, 2015 at 9:23 am

    Can I leave out the chocolate chips?


  10. #
    hollyposted February 24, 2015 at 1:07 am

    I’ve been working on ways to sneak in healthy foods to baked goods, so I subbed plain Greek yogurt (mixed with a bit of milk to thin it out) in place of the buttermilk, and it worked swimmingly. I also replaced 1/4 c of the flour with flaxmeal, and half the butter with chia gel. And you cannot tell about any of these changes!
    Can I justify eating these for breakfast now?


    • Sallyreplied on February 24th, 2015 at 1:27 pm

      You’re asking the wrong person because yes that totally sounds like breakfast food…


  11. #
    Toniposted March 1, 2015 at 4:31 pm

    First attempt at iced cupcakes but they’ve turned out perfect and omg (!), that peanut butter frosting is delicious. Required a bit of googling for UK equivalents but will definitely do this again. Thanks


  12. #
    alisonposted March 27, 2015 at 9:08 am

    I am not a very good baker and I have always struggled with baked goods. I made these cupcakes and I think they taste ok, however the consistency of the cupcake seems more like a banana muffin to me and the cupcakes are sticking to the liners to the point that when you take them off it tears the cupcake apart . The only thing I did different was I used cake flour in exchange for all purpose flour. What is the difference in these flours and would this of changed the consistency of my cupcakes?


  13. #
    Kirstenposted March 29, 2015 at 4:08 pm

    These might taste good if I could get them out of the liners. First time I’ve ever had a baked item bond with the paper 🙁 So disappointed.


  14. #
    Kimberlyposted April 3, 2015 at 11:45 am

    I just put batch number 1 in the oven and praying for a good outcome but I must have fine something wrong because I was able to get 23 cupcakes out of this recipe and I’m actually afraid I overfilled my cups. Cross your fingers.


  15. #
    Julieposted April 18, 2015 at 9:15 am

    Made these exactly as shown today…awesome! Sally, your recipes are the best!


  16. #
    kayposted April 23, 2015 at 8:00 am

    i absolutely LOVE your blog!
    i want to make these cupcakes and i don’t have heavy cream or half and half so i was wondering if i could just use whipping cream for the frosting instead.
    please answer soon!


    • Sallyreplied on April 23rd, 2015 at 8:28 am



  17. #
    Bettinaposted May 30, 2015 at 8:06 pm

    Hi Sally, 

    I want to make this recipe in a two layer cake, are the measurements enough or do I need to double them or something?

    Thanks, can’t wait to try it!  


  18. #
    Najiaposted June 3, 2015 at 7:33 pm

    When you mentioned filling the rest of the cupcake cups with water to prevemt warping, what do you mean by that?


    • Sallyreplied on June 5th, 2015 at 7:13 am

      Standard cupcake pans bake 12 cupcakes. This recipe makes 18 cupcakes, so there will be 2 batches. There will be 6 empty cupcake holders. Fill them with water, as heat can warp the tray if there is nothing inside of it.


  19. #
    Hayleyposted July 5, 2015 at 7:39 pm

    Hi Sally, just wondering if I could leave out the chocolate chips in this cupcake recipe (and the banana cake recipe in your first cookbook) to make plain banana cupcakes with the frostings, or do you think the cupcakes/cake are missing something without those chocolate chips? 


    • Sallyreplied on July 6th, 2015 at 8:03 am

      You can definitely leave them out! The cake/cupcakes are still so flavorful without their addition.


  20. #
    Bridgetposted September 5, 2015 at 7:33 am

    Can these be made as regular banana cupcakes with the choc chips left out?


    • Bridgetreplied on September 5th, 2015 at 7:33 am

      Never mind. Just saw the answer!


  21. #
    Veronica Garciaposted October 17, 2015 at 1:10 pm

    I made these for my son’s curious George birthday party. They turned out soo cute and tasty. Thanks for the recipe. 


  22. #
    Jessicaposted October 19, 2015 at 6:24 pm

    Hey Sally! Sound like a great recipe. I was wondering if I can triple or double the recipe since I’m making it for a lot of people. Thanks! Can’t wait to make them! 


    • Sallyreplied on October 19th, 2015 at 6:27 pm

      I always prefer making two or three separate batches. Less risk of overmixing because you are working with a smaller volume of batter.


      • Jessicareplied on October 21st, 2015 at 4:44 am

        Okay thanks! Can i use another type of frosting? If so, what would taste good with these cupcakes?

  23. #
    Najia Barteeposted November 6, 2015 at 11:45 am

    Hello!!.. Could I make this recipe into a cake. Would I have to double it?


    • Taylorreplied on November 17th, 2015 at 11:31 pm

      Hi there Najia!

      I was wondering the same thing and wanted to ask if you tried to make this into a cake yet, and if so, how did you go about doing that??

      I noticed Sally has a recipe for yellow cupcakes that says the recipe makes 18 cupcakes like this recipe and that for the yellow cake recipe, she said you could put the batter into two cake pans to make a layer cake. Not sure if it would work with this recipe. I was thinking of making one recipe and then seeing how much of a cake pan it fills up and then possibly making another batch and just using the extra to make cupcakes. 

      I would appreciate any feedback you could provide!

      Thanks so much!


  24. #
    Shameika Chanposted November 11, 2015 at 1:01 pm

    Hi Sally – there’s no “baking Powder” in this recipe, only “baking soda.” is that correct?


  25. #
    Kimposted November 12, 2015 at 8:49 am

    Could I add coconut to the batter? If so, how much would you suggest? Thank you!


    • Sallyreplied on November 12th, 2015 at 10:03 am

      I don’t see why not! I wouldn’t add more than 3/4 – 1 cup shredded.


      • Kimreplied on November 12th, 2015 at 10:38 am

        Thanks so much for the quick reply! My thought was to add about 1/2 a cup. I don’t want to change the texture of them too much because they look absolutely delicious as is! Making them for a Thanksgiving pot luck and can not wait! Thanks again!

  26. #
    Vivianaposted December 3, 2015 at 8:29 pm

    Should these be refrigerated?  Or left out? 


  27. #
    Lia Sibaraniposted January 18, 2016 at 5:52 am

    Dear Sally, 
    I was wondering why you didn’t put baking powder into this recipe? Instead only using baking soda.. In  your other cupcake recipe such as death by chocolate cupcakes you used both baking soda and baking powder? Really need your feedback because I really want to try making this recipe.. Thank you… 


    • Sallyreplied on January 18th, 2016 at 10:05 am

      There’s plenty of acid in this recipe with both the brown sugar and buttermilk, so baking soda is key. There is no need for baking powder.


  28. #
    Samanthaposted January 19, 2016 at 7:13 pm

    Hi if I was to make mini cupcakes do I just 1/2 the baking time? 


  29. #
    Alexisposted February 17, 2016 at 4:13 pm

    Hi, I would love to try making these, except I’d like to add some coffee flavor. How would I go about doing that? I don’t see water or any other ingredients I could replace for coffee. If you have any suggestions, I would greatly appreciate it! These look amazing!


  30. #
    Angelposted March 8, 2016 at 3:10 am

    Dear Ms. Sally,

    I have a question that I would like to ask you. 
    Can I use plain old milk or full cream milk for the cupcake instead of buttermilk? 
    That’s all. Thank you! 


    • Sallyreplied on March 8th, 2016 at 9:18 am

      See my recipe note– enjoy the cupcakes!


  31. #
    GGposted March 9, 2016 at 1:55 pm

    Hi Sally, just to let you know I’ve posted a link to this recipe on my WordPress


  32. #
    Katposted March 17, 2016 at 2:02 pm

    Hi Sally! I really really really need you to answer my ultimate muffin dilemma! 🙁 I’ve had a lot of banana and blueberry muffins, and the ones I enjoy most are the ones that have ultimately gooey and sticky tops. Do the cupcakes in this recipe come out that way? If not, how do i get my cupcakes/muffins to become sticky at the top or have that sticky film on top? 🙁 Praying to the heavens I get an answer from you. 🙁


    • Sallyreplied on March 19th, 2016 at 9:53 am

      They don’t really have sticky tops. Cupcake or muffin recipes with more sugar than flour (by cup quantity, not weight) usually have sticky tops.


  33. #
    Lisaposted March 24, 2016 at 7:19 am

    Can this recipe be cut in half successfully?
    Thanks you


  34. #
    Kassyposted May 19, 2016 at 3:00 pm

    Hi, I just made these and I have to say soooo delicious!!! Question though, do they have to be refrigerated be used of the frosting or can they be kept at room temp?


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