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These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. "I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party," notes the Seabeck, Washington subscriber. "I like to top them with cream cheese frosting," she adds.
Nutritional Facts 1 serving (1 each) equals 153 calories, 6 g fat (1 g saturated fat), 29 mg cholesterol, 145 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Banana Nut Cupcakes in Quick Cooking September/October 2003, p33
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Reviewed on Oct. 12, 2011 by premarupa
I tried this recipe and it turned out great! I dont eat eggs so I replaced it with two heaping tablespoons of yogurt and it was totally perfect, will make it again :)
Reviewed on Sep. 21, 2011 by blsullivan
These are outstanding. I doubled the recipe and got 36 cupcakes. I used plain yogurt rather then milk. I used 4 banana and added cinnamon, nutmeg, and ginger. These have a light springy texture. Not too sweet I am going to make a cinnamon cream cheese frosting. I will be making these again.
Reviewed on Sep. 27, 2010 by lilandmike
Absolutely delicious!I substituted 1/2 cup of shredded cocoanut for the nuts and sprinkled a little on top of each cupcake before baking. Scrumptious!
Reviewed on Sep. 27, 2010 by bernel57
This was amazing. I doubled the reicpe and the kids loved them. They were moist tooooo!!
Reviewed on Sep. 27, 2010 by bsweedman
I used walnuts for the chopped nuts. Made 1/2 a batch with the nuts and 1/2 without to please everyone in the house. The kids loved them! Should have doubled the batch!
Reviewed on Sep. 27, 2010 by sgg
I also made this recipe using a gluten free flour mix and I used egg replacer. These cupcakes were amazing! I have made them twice in the last week and this recipe will become a staple in our house.
Reviewed on Sep. 21, 2010 by stashpaws
Delicious!! I made these using a gluten free flour (with Xanthum gum) and they turned out incredible!! Will make again.
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