Banana cupcakes are soft and delicious. They are easy to make and are a perfect way to use up ripe bananas. Plus they are perfect with so many different frosting options!
These cupcakes are moist and delicious. They are easy enough to make with a mixing bowl and spoon, no fancy equipment required. Plus they are a fabulous way to use up ripe or frozen bananas.
I originally shared this cupcake recipe with you back in 2016. I made them for Little Dude’s birthday treat for daycare.
I love throwing themed parties, I always have. So for as long as he’ll let me, we do a big theme party for his birthday.
We tend to get really into the theme and I start planning quite a bit in advance. It is a lot of fun, but sometimes it is nice to get a break from the theme.
So his daycare treats normally are completely different than his big birthday theme. The year we did these banana cupcakes, we topped them with chocolate sweetened condensed milk frosting and turned them into monkeys.
This time around though, I thought it would be fun to top them with peanut butter buttercream. In fact I made these banana cupcakes again just to have an excuse to make the frosting.
That shouldn’t surprise most of you!
I forgot how good these cupcakes are. Plus they are so easy to make, no mixer, no folding ingredients in, nothing fancy… just really good cupcakes!
Here is what I had to say about banana cupcakes in 2016:
It’s time to clue you in on my new favorite time of year…. birthday time! The Little Dude has always been fun to plan parties for.
Starting with the “What Will it Bee?” gender reveal and going through his last birthday, they have all been great. This birthday was even more fun than normal though because he was so excited about it.
All of the anticipation and watching him get excited about each little thing made it that much better.
We love making treats to bring to his friends at daycare. It was our chance to make something not pirate themed.
So we made banana cupcakes instead. Renae, his daycare provider, loves to feed the kids things that are healthy.
Of course cupcakes aren’t super healthy, but at least these are homemade and have fruit in them! And banana is always popular with the kids.
It was kind of a win-win. They are easy to make too, so maybe a triple win!
Tips and tricks for making banana cupcakes:
This is a great way to use up bananas that are a little too soft to eat otherwise.
If you don’t want to make them now, stick those ripe bananas in a freezer bag and just let them defrost when you are ready to bake with them. They will let off some liquid as they defrost, just stir it in when you are mashing them up.
You could easily sub in 1/2 cup of whole wheat flour for 1/2 cup of the all-purpose flour and still get a moist cupcake.
The cupcakes will still look moist when they are done, but they should be lightly golden on top.
Cupcakes freeze well before they are frosted. Just toss them in a freezer bag and place in the freezer. Pull them out a couple of hours before you want to frost them.
If you want to put a slice of banana on the frosting like I did, wait until you are about ready to serve. Otherwise they will get a bit mushy. You could use a banana chip instead if you want to put it in ahead of time.
More great banana recipes:
- Di’s Banana Cake (with caramel frosting!) was the recipe that made me fall in love with banana cake. The baking temperature and cooling instructions are different than most cakes and it turns out fabulous every time!
- Banana Oat Muffins are a great way to wake up to something tasty. They freeze well and heat up in a few seconds for an instant breakfast!
- Chocolate Banana Cupcakes are perfect for chocolate lovers. Both the chocolate and the banana flavors really come through!
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 4 bananas, mashed
- 1/4 cup cooking oil (vegetable, canola etc.)
- 1 egg, lightly beaten
- Preheat oven to 350°F. Put a paper liner in each of 12 wells in a cupcake pan.
- In a mixing bowl, mix together flour, baking powder, baking soda and salt.
- In a separate bowl, mix together sugar, banana, oil and egg.
- Combine wet and dry ingredients and mix until just combined.
- Scoop evenly into each paper lined cupcake well (an ice cream or large cookie scoop works well for this)
- Bake for 17-19 minutes or until a toothpick tests mostly clean. Cool on a wire rack.
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Amount Per Serving: Calories: 188Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 201mgCarbohydrates: 34gFiber: 1gSugar: 17gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.