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

Cherry Banana Cupcakes Recipe

Publisher Photo
Perfect for your breakfast on the go or a sweet treat, these Cupcakes come courtesy of Diana Benecke from Milwaukee, Wisconsin.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 5 servings


  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 2 tablespoons beaten egg
  • 1/4 cup mashed ripe banana
  • 2 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 teaspoon plus 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons chopped maraschino cherries, well drained
  • 2 tablespoons chopped walnuts

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.


  1. In a small bowl, cream butter and sugar until smooth. Add egg; mix well. Beat in the banana, buttermilk and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture just until moistened. Fold in cherries.
  2. Fill paper-lined muffin cups three-fourths full. Sprinkle with walnuts. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 5 cupcakes.
Originally published as Cherry Banana Cupcakes in Cooking for 2 Fall 2008, p46

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.

Reviews for Cherry Banana Cupcakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 6, 2013

Tip: Spray paper muffin liners with cooking spray, works every time especially for lowfat muffins. These sound good to me, I will have to try.

Reviewed Feb. 14, 2011

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 Feb. 9, 2011

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 Feb. 7, 2011

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 Feb. 7, 2011

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.

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT