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Perfect for your breakfast on the go or a sweet treat, these Cupcakes come courtesy of Diana Benecke from Milwaukee, Wisconsin.
Nutritional Facts 1 cupcake equals 229 calories, 12 g fat (6 g saturated fat), 50 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Cherry Banana Cupcakes in Cooking for 2 Fall 2008, p46
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Feb. 14, 2011 by Dollykat
I really enjoyed the cupcakes from this recipe. I did double the recipe and found it good. I didn't have any trouble with the cupcake papers/ I did find tha the flavor did improve after a couple of days - more cherry. love the tip about using almond extract. I think I'll try that next time.
Reviewed on Feb. 09, 2011 by maggieaw
I agree with other posts that people should not review unless you have made the recipe. "nuff said"Back to my review- I also doubled the recipe- using two very ripe bananas and I got 12 regular cupcakes and a ramekin filled little cake (which I will use a bit of ganache on!)I think they are very good little cupcakes- maybe the same as "hummingbird" cake? I used vanilla in mine as recipe called for but if I made these again I would use almond extract to give it a little more flavor/Users/iammaggiewilliams/Pictures/iPhoto Library/Originals/2011/Feb 9, 2011/IMG_4155.JPG
I agree with other posts that people should not review unless you have made the recipe. "nuff said"
Back to my review- I also doubled the recipe- using two very ripe bananas and I got 12 regular cupcakes and a ramekin filled little cake (which I will use a bit of ganache on!)
I think they are very good little cupcakes- maybe the same as "hummingbird" cake? I used vanilla in mine as recipe called for but if I made these again I would use almond extract to give it a little more flavor/Users/iammaggiewilliams/Pictures/iPhoto Library/Originals/2011/Feb 9, 2011/IMG_4155.JPG
Reviewed on Feb. 07, 2011 by lgallvall
I quadrupled this recipe when I had grandchildren coming to visit--- they all LOVE bananas! I used non-stick spray instead of papers, and served them for breakfast with some scrambled egss. BIG hit! I never make small amounts, even though there are only two of us... freezers are wonderful inventions!
Reviewed on Feb. 07, 2011 by healthyhart
My husband and I double the recipe even though it's just the two of us. They work pretty well even with gluten-free flours substituted in. You really have to chop up the cherries to spread out their flavor and texture. Frankly, I far prefer them without.
Reviewed on Jan. 31, 2011 by Metrogal
So what if it only made five? I only bake for the two of us and it was the perfect amount, and delicious. So Miss Clean Plate...neener neener! Don't ever put in your two cents without trying it first. NO ONE cares what you think.
Reviewed on Jan. 09, 2011 by davidkerri
If did make again I would not use cupcake papere..they stuck so bad..not alot of flavor..they were moist...I did double the recipe because I like to freeze extras so I don't have to bake as often...Patty,wv
Reviewed on Jan. 07, 2011 by Capt D
very good, definitely double, at least.
Reviewed on Jan. 05, 2011 by Ron07
love the cupcakes definitely double the recipe. And MISS CLEAN PLATE eat lettuce
Reviewed on Jan. 04, 2011 by dreyfuss
WOW Sounds awesome to me!
Reviewed on Jan. 04, 2011 by the twins
They are delicious. I used Splenda for baking, half whole wheat flour and doubled the recipe and I got a dozen muffins. We love them. Definetely I will bake them again.
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