Banana Peanut Butter Chocolate chips Cupcake with Peanut butter frosting( Eggless version)

Here comes a simple and yummy cake that can be made with the ripe bananas sitting in our freezers waiting to be used in some way. I have been looking for various recipes with ripe bananas recently. Though there were many banana bread recipes, this yummy cake recipe caught my eyes. These turned out really soft, moist and tasted great with the simple peanut butter frosting. I was happy to share these cuties with one of my friend on her birthday and was happy to know that their 18 month old daughter, my son's playmate enjoyed it... :)

Its a very easy to make cake. We just need two bowls and a wooden spoon. Mix in all the ingredients and bake them either a single cake or individual cupcakes, yummy cupcake filled with banana flavors and molten choco chips are ready in less than 20  minutes.

Things needed for cake
All purpose flour - 1/2 Cup
Baking powder - 1/4 Tsp
Baking soda - 1/8 Tsp
Sugar - 1/4 Cup
Salt - 1/8 Tsp
Vanilla extract - 1/4 Tsp
Peanut butter - 1 Tbsp ( Heaped) ( I used crunchy peanut butter)
Oil - 1/8 Cup
Chocolate chips - 1/4 Cup
Bananas - 1 no. large sized ( Smashed)
Egg substitute - 1/2 Tsp Baking powder + 1/2 Tbsp water + 3/4 Tsp oil ( This can be replaced with 1/2 Large egg when baking with egg)
Milk - 1/8 Cup

Things needed for frosting
Peanut butter - 2 Tbsp
Butter - 1/2 Tbsp
Confectioner's sugar - 1/4 Cup

Preheat the oven to 350 F.
Sift flour, baking powder, salt, baking soda into a bowl. In another bowl, add peanut butter, bananas, egg substitute, oil, sugar, milk and mix until well combined.
Now add the sifted dry ingredients to the wet ingredients bowl and fold until everything is uniformly mixed. Don't over mix the mixture.
Line the cupcake mold with paper cups and divide the batter evenly among 6-7 cups.
Bake for 10-15 minutes or until the toothpick inserted into the cake come out clean. Transfer the cupcakes to wire rack and let them cool for at least 30minutes before frosting.

For frosting combine peanut butter, butter into a bowl and beat the mixture with a electric beater for about 10 minutes on a medium speed until light and creamy. Finally add the sugar and beat for few more minutes until the sugar is well blender with the mixture without any lumps.

Spread the frosting on the cupcakes evenly and finish it with few chocolate sprinkles if desired. Refrigerate the cake for few minutes before serving for the frosting to set. Yummy banana cake filled with chocolate chips and mild peanut butter frosting is ready to be enjoyed.

Note
The cake was really light and moist and tastes sweet enough even without the frosting.

The egg substitute I have used here made the cake soft and as of now this seems to be a better egg replacement to me compared to others.

The same recipe can be modified for same amount of any mashed fruit. This recipe yields about 6  cupcakes.

This goes to Veggi/Fruit- Banana event hosted by Aipi started by Priya