Banana Nut Cupcakes Recipe
Banana Nut Cupcakes Recipe photo by Taste of Home

Banana Nut Cupcakes Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 15 servings

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 McCormick® Pure 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

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.

Directions

  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
  2. Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Yield: 15 cupcakes.
Originally published as Banana Nut Cupcakes in Quick Cooking September/October 2003, p33

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.

Reviews for Banana Nut Cupcakes

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 12, 2011

"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 :)"

MY REVIEW
Reviewed Sep. 21, 2011

"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."

MY REVIEW
Reviewed Sep. 27, 2010

"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!"

MY REVIEW
Reviewed Sep. 27, 2010

"This was amazing. I doubled the reicpe and the kids loved them. They were moist tooooo!!"

MY REVIEW
Reviewed Sep. 27, 2010

"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!"

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