Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended.
Stir together flour, soda, and salt. Add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition. Stir in morsels.
Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into pans, filling cups two-thirds full.
Bake at 350° for 17 minutes. Remove cupcakes from pans immediately, and cool on wire racks. Spread with frosting, if desired.
The batter tasted delicious, but the cupcakes over-rose and then fell, leaving huge craters in each. I was careful not to overfill each baking cup, and yet I was able to make 23 cupcakes, not the 18 specified in the recipe. All the chocolate chips sank to the bottom. I thought about trying to save the cupcakes by filling the craters with pudding or cream, but the cake was so airy, it just disintegrated when I tried to release it from the cupcake papers.
I am an experienced baker, so it's very likely the recipe. I think the baking soda is the problem.
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