Banana Chocolate Chip Cupcakes

    30 minutes

    Ok, so mayonnaise isn't something you would normally find in a cupcake recipe, but for whatever reason it works and makes really moist cupcakes.

    228 people made this

    Makes: 12 muffins

    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1 cup (220g) white sugar
    • 3 ripe bananas, mashed
    • 1 cup mayonnaise
    • 1/2 cup chocolate chips

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Grease 12 muffin cups or line with patty cups.
    2. Stir the flour, bicarb soda, baking powder and sugar together in a bowl. Add the bananas, mayonnaise and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full.
    3. Bake in the preheated oven until golden and the tops spring back when lightly pressed; about 20 minutes.

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    Reviews in English (536)


    180 C. I probably ruined this. Please list Fahrenheit also. It dawned on me the temperature was too low after I had already placed muffins in oven😢 just came out. I think they look ok. Whew!  -  19 Jan 2018


    I have made this recipe several times as I wanted a moist result as many recipes create a drier muffin. This was exceptionally popular with my family & friends and they keep well. My grandchildren love them. Have also added blueberries and today strawberries.  -  16 Nov 2016


    This one is A KEEPER! I have been searching for the perfect banana bread/muffin recipe for years, and I have finally found it. For those of you who may be thinking "Mayonnaise! What???" do not fear, there is no residual mayonnaise taste in these muffins whatsoever. If you think about it, mayo is really just egg whites and vinegar, which often appear together in cake recipes. And these are very cake-y indeed. Even my banana-phobic brother in law couldn't get enough of these. Also, to the reviewer who found the recipe not liquid-y enough, something must have gone horribly wrong. You do have to make sure that you choose bananas that are past their prime, they'll break down into liquid and sugar better/faster. Also, the mayo makes this recipe a little more "sticky" than the typical quickbread batter. Just go with it, you won't be sorry.  -  11 Sep 2010  (Review from Allrecipes USA and Canada)