Method

Prep

• Bring butter to room temperature
• Line a 12-cup muffin pan with tulip paper liners
• Chop pecans

Make the batter

• In a small mixing bowl
  • Weigh out 270g flour, 5g baking powder, and 6g baking soda
  • Whisk to combine
• In a medium mixing bowl
  • Add 1 stick butter, 210g sugar, and 7g salt
  • Use a silicon spatula to cream together
  • Switch to a whisk or handheld mixer and mix in 2 eggs, one at a time
  • Add the bananas and continue mixing
  • Mix in ¹⁄₄ tsp vanilla extract, 1 tsp cinnamon, and 1 tsp cardamom
  • Add in chopped nuts, chocolate chips, and the dry ingredients
  • Continue mixing until the flour just disappears
• Start preheating the oven

Bake

• Prepare a 12-cup cupcake pan with paper liners
• Use the spatula and a large spoon to transfer batter into the cupcake liners
• Bake at 350°F for ~25-30 minutes
  • Turn the pan around after 15-20 minutes to cook more evenly
  • Done when tops are golden and a skewer comes out clean