Banana Nut Cupcakes Recipe

5 6 10
Banana Nut Cupcakes Recipe
Banana Nut Cupcakes Recipe photo by Taste of Home
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Banana Nut Cupcakes Recipe

Read Reviews
5 6 10
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.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

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.
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 each: 153 calories, 6g fat (1g saturated fat), 29mg cholesterol, 145mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 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
  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

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Reviews forBanana Nut Cupcakes

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premarupa User ID: 6268970 97307
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
blsullivan User ID: 6220577 141700
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
lilandmike User ID: 801434 48129
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
bernel57 User ID: 3766359 65306
Reviewed Sep. 27, 2010

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

MY REVIEW
bsweedman User ID: 5255247 135933
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!"

MY REVIEW
sgg User ID: 3691479 49455
Reviewed Sep. 27, 2010

"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."

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