Preheat oven to 375 degrees. Line a cupcake tin with paper liners. Set aside.
Place the 3 overripe bananas with their peels still on on a baking sheet with edges. Place into the preheated oven and bake for 15 minutes. The banana peels will begin to pop up and juice will bubble out. Set aside and let cool.
In a large mixing bowl, add in the vegetable oil, granulated sugar, brown sugar and bananas. Mix on medium to combine. When you open up the bananas, it should almost look like a pureed consistency.
Add in the room temperature eggs, vanilla extract, and sour cream. Mix on medium until incorporated.
Add in the flour, baking soda, and baking powder. Mix on medium until it's just incorporated.
Stir in 1 cup of milk chocolate chips with a spatula.
Fill the cupcake liners 3/4th full with batter. Sprinkle a few milk chocolate chips on top of each filled cup.
Place into the oven and bake at 375 degrees for 22 - 23 minutes or until done. The easiest way to tell is when a toothpick comes out with moist crumbs or clean.