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Banana Nut Cupcakes Recipe

Banana Nut Cupcakes Recipe photo by Taste of Home

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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.

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Banana Nut Cupcakes Recipe

Prep: 15 min. Bake: 20 min.

Yield: 15 Servings

15 20 35

Ingredients

1/3 cup butter-flavored shortening
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (about 3 medium)
2 tablespoons 2% milk
1 tablespoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped nuts

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs. Stir in the bananas, milk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 15 cupcakes.

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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Reviews for Banana Nut Cupcakes

Banana Nut Cupcakes

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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.