Chocolate banana cupcakes are all time favorite of my kids. Normally cakes or cupcakes are made using egg but this recipe is egg-less, The recipe uses flax seeds and condensed milk as a replacement for egg which compensates the absence of egg in cake and makes it moist, soft and spongy. Banana gives the cake a wonderful moist texture and tender crumb that keeps the cake soft even when refrigerated. This would also be the perfect cupcake for family gatherings.