In the realm of desserts, chocolate and banana form an iconic duo, captivating taste buds with their harmonious blend of richness and fruity sweetness. However, indulging in traditional chocolate banana cupcakes often comes with the guilt of excessive sugar and fat. For those seeking a healthier alternative, embarking on a culinary adventure to create low-fat chocolate banana cupcakes is a delightful endeavor. This article aims to guide you through the process, providing a comprehensive collection of recipes that cater to your desire for a delectable yet guilt-free treat. From simple and straightforward options to those incorporating unique ingredients and techniques, these recipes promise a symphony of flavors without compromising your health goals.
Here are our top 9 tried and tested recipes!
CHOCOLATE BANANA CUPCAKES
Chocolate banana cupcakes are rich and chocolate and filled with homemade banana filling. They're absolutely delicious!
Provided by Kelsie
Categories Dessert
Time 1h5m
Number Of Ingredients 20
Steps:
- Combine all the banana curd ingredients EXCEPT butter in the bowl of a food processor and process until fully combined. Transfer mixture to a medium saucepan set over medium heat and add the butter.
- Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon-do not boil. This will take about 8 to 10 minutes.
- Pour through a fine mesh sieve into a mixing bowl and press plastic wrap directly onto the top of the curd to prevent a skin from forming. (You may need to use a spatula to press the curd through the sieve.)
- Cool curd to room temperature, then refrigerate until chilled (about 2 hours). Can be made up to 3 days ahead.
- Preheat the oven to 350 degrees. Line 20 to 22 muffin cups with paper liners and set aside.
- Whisk the coffee (or wateand cocoa powder in a small mixing bowl. Cool to room temperature.
- Sift the flour, baking soda, baking powder, and salt together into a second mixing bowl and set aside.
- Beat the butter, sugar, eggs, and vanilla together in a large mixing bowl with an electric mixer set to high speed. Continue beating on high until mixture is light and fluffy, scraping down the sides and bottom of the bowl as needed-this will take about 5 minutes.
- Turn mixer to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour.
- Divide batter among the prepared muffin cups, filling each 2/3 full. Bake 15 to 20 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
- Cool cupcakes completely in pan for 20 minutes then remove to a wire rack to cool completely before filling and frosting.
- Beat the butter with an electric mixer on medium speed until very smooth. Add 4 cups of powdered sugar, the cocoa powder, 6 tablespoons milk, and salt and beat to combine.
- Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat for a minute or two, until frosting is smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
- Use a small paring knife to cut a hole about 1 inch across and 1 inch deep in each cupcake. Reserve the cake you cut out of the holes.
- Pipe or spoon about 2 teaspoons of banana curd into each cupcake. Trim the cake you removed from the holes so it will fit over the filling as a sort of plug, then replace the plug in the hole.
- Spread or pipe the chocolate frosting over each cupcake, then top slice of banana if desired. Serve.
MINI DARK CHOCOLATE BANANA CUPCAKES
These little cupcakes are perfect for a light and easy dessert! The sweet banana cake paired with the rich dark chocolate frosting is absolutely irresistible. Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator.
Yield 30 mini cupcakes
Number Of Ingredients 16
Steps:
- To prepare the cupcakes, preheat the oven to 350°F. Line 30 mini muffin cups with paper liners, and coat the liners with cooking spray.
- In a medium bowl, whisk together the flour, powdered stevia, baking powder, baking soda, and salt. In a separate bowl, stir together the Earth Balance, banana, and vanilla. Mix in the vanilla crème stevia and 2 tablespoons of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Divide the batter between the prepared paper liners. Bake at 350°F for 12-14 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- To prepare the frosting, add the cocoa powder to a small bowl, and make a well in the center. Pour in the milk, vanilla, and vanilla crème stevia. Stir until thoroughly combined. Spread on top of the cooled cupcakes.
CHUNKY MONKEY CUPCAKES
Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Mash bananas with milk and vanilla extract until smooth.
- Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
- Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
- Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
- 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 the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.
Nutrition Facts : Calories 529.8 calories, Carbohydrate 61.7 g, Cholesterol 78.7 mg, Fat 31.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 386.7 mg, Sugar 30 g
LOW-FAT CHOCOLATE-BANANA PARFAITS
Fall head over heels for these Low-Fat Chocolate-Banana Parfaits. These Low-Fat Chocolate-Banana Parfaits are pretty to look at and delicious to eat!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk with whisk 2 min.
- Spoon half the pudding evenly into 4 dessert glasses; cover with layers of bananas and half the COOL WHIP. Top with remaining pudding and COOL WHIP.
- Refrigerate 1 hour.
Nutrition Facts : Calories 170, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.4115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
LOW-FAT CHOCOLATE-BANANA CUPCAKES
You've worked hard, now enjoy your Sweet Rewards® cupcakes! Loaded with banana and chocolate flavor, these cupcakes are a smart way to indulge.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups, or spray bottoms of cups with cooking spray.
- Stir cake mix, bananas and eggs in large bowl, using spoon, about 50 strokes or until well blended. Fill muffin cups about 2/3 full. (If necessary, refrigerate remaining batter while first pan bakes.)
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and top springs back when touched lightly in center. Remove from pan; cool completely. Frost with frosting.
Nutrition Facts : Calories 165, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
CHOCOLATE BANANA CUPCAKES RECIPE
These sweet chocolate banana cupcakes are studded with chocolate chips and made with one large ripe banana, for a hint of banana flavour.
Provided by Jessica Dady
Categories Snack
Time 40m
Yield Makes: 12
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C/350°F/Gas Mark 4 and line a cupcake tin with 12 paper cases.
- Cream the butter and sugar in a bowl until light and fluffy. Beat in the eggs a little at a time, then add in the banana and the milk and continue to beat until combined.
- Sift in the flour, cocoa, baking powder and salt then fold in. Stir through the chocolate chips.
- Divide the mixture evenly between the paper cases then bake in the middle of the oven for 20-25 mins until slightly firm on top and a skewer comes out clean.
- Leave in the tin to cool slightly then transfer to a wire rack.
Nutrition Facts : @context https, Calories 265 Kcal, Sugar 21.5 g, Fat 13 g, SaturatedFat 7.7 g, Protein 4.4 g, Carbohydrate 32.2 g
LOW FAT CHOCOLATE BANANA MUFFINS
These muffins originally did not call for chocolate chips but I could not resist adding them, I mean, banana and chocolate is a wonderful pairing.
Provided by Deantini
Categories Healthy
Time 30m
Yield 16-18 muffins, 16-18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F.
- Mix I - mix all ingredients using a hand blender in a large bowl.
- Mix II - combine all ingredients and combine with Mix I until just just moist and blended.
- Fill into muffin pans.
- Bake at 350 F and bake for approx 20 min, until golden on top.
Nutrition Facts : Calories 162.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 20.2, Sodium 136.3, Carbohydrate 27.1, Fiber 1.3, Sugar 12.3, Protein 3
LOW-FAT CHOCOLATE MUFFINS
"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 258mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.
LOW FAT CHOCOLATE CUPCAKES
Fantastic! I dislike chocolate, but I love this desert! Every place I've taken them, I'm had rave reviews, and requests for more!
Provided by AltB8878
Categories Dessert
Time 35m
Yield 24 delicous cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
- Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
- Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
Tips:
- Make sure all of your ingredients are at room temperature before you start baking. This will help the ingredients mix together more evenly and will result in a smoother batter.
- Be careful not to overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only about 2/3 full. This will help prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Be careful not to overbake the cupcakes, as this will make them dry.
- Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These low-fat chocolate banana cupcakes are a delicious and healthy treat that are perfect for any occasion. They are easy to make and can be customized to your own liking. So next time you are looking for a sweet snack, give these cupcakes a try!
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