Banana Cupcakes

by Keesha
Keesha’s Tropical Banana Cupcakes

We’ve heard that banana is the ultimate pick-me-up fruit which is also rich in potassium. So whenever, you’re feeling really hungry and don’t want to bury your head in unhealthy food, you can always turn to a banana or better still, my tasty Banana Cupcake!

Light and moist with just the perfect level of sweetness, you are going to enjoy these amazing bites and the best part is they are ready from start to finish in just 30 minutes with 10 minutes of prep time and 25 minutes of baking time. One important tip is to use over-ripe bananas if you want an intense banana flavor or you can also add half a teaspoon of banana essence. This double banana recipe is the perfect Sunday breakfast or brunch recipe for everyone in the family.

After two or more times of making this recipe, feel free to play around with different ingredients to create your own unique Banana Cupcake recipe. But, remember, baking is a science in itself so I suggest you stick to the measurements provided to get the perfect Banana Cupcakes!

Ingredients

  • 2 Cups flour
  • 1 ½ teaspoon Baking plover
  • ½ Teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ Cup sugar
  • 1 Egg
  • ¾ butter
  • 8 small bananas or 3 large bananas
  • 2 Tablespoon brown sugar
  • ¾ Cup milk

Instructions

1

Preheat oven to 350 degrees F (175 degrees C) and spray a 12-count muffin pan with non-stick spray or use cupcake liners.

2

Mix the flour, baking powder, cinnamon and salt together in a bowl. Set aside.

3

Then mash the bananas with a fork or potatoes musher and add the brown sugar.

4

Add to the bananas the musher melted butter, egg, vanilla extract, and milk and mix everything well together.

5

Then pour the dry ingredients slowly into the wet ingredients, whisk until combined.

6

Bake until a toothpick inserted in centre of a cupcake comes out clean, approximately 25 to 35 minutes. Remove cupcakes from cake pan and let it cool completely on a wire rack.

Notes

The banana cupcakes are very fluffy inside because of the little banana that make the tough inside very smooth. I personally like them that way. But you can also let them 5 mins longer in the oven under lower heat for a little dryer version.

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