Best Banana Cupcake Recipe

Banana Cupcake

During the transfer to a new web host last year, one post did not make it through. It was the post about the best banana cupcakes. So I thought I would write a new post about them (photo is old) simply because they are so good and because if you love a good banana cupcake or cake? then you should try out this recipe. Be sure to add a nice chocolate frosting or glaze on top.

Banana Cupcakes

Cook Time: 25 minutes

Total Time: 25 minutes

Serving Size: 18

Calories per serving: 155kcal

Fat per serving: 6g

Banana Cupcakes

Ingredients

  • 125g (4oz + 1 tbsp) butter
  • 175g (6oz) sugar
  • 2 eggs
  • 2 large mashed ripe bananas
  • 1 tsp Baking soda
  • 2 Tbsp boiling milk
  • 1 tsp baking powder
  • 225g (8oz) flour

Instructions

  1. Cream butter & sugar till light and fluffy.
  2. Add eggs one at a time.
  3. Mix in mashed bananas.
  4. Add baking soda that has been dissolved in hot milk.
  5. Lastly mix in sifted flour & baking powder. Dont overbeat the batter.
  6. For a cake bake it in a 20cm round pan on 170 C (325 F) for about 45 mins in a convection oven.
  7. This mixture will produce around 18 standard size cupcakes and they are baked at 170 C (325 F) for approx 18-25 mins. You want them to be light golden brown and a toothpick comes out clean.

I got the recipe from one of my flickr friends Kathryn and I am sure that she dont mind me sharing it with you 😉

 

Please visit my recipe section if you want recipes for other cupcakes.

You can also visit my tutorial section if you want to learn cupcake decoration techniques that will make your cupcakes look fabulous.

Happy Caking!

Louise

Online Cake Decorating Class

Comments

  1. Liv says

    I used this for a banana cupcake competition at my school and won the overall best cupcake prize 🙂 Fantastic recipe

  2. Mun Kit says

    Hi Louise,

    Can i omit the boiling milk? And why must the baking soda be added in the boiling milk?

    Thanks for sharing 🙂

  3. Sameen says

    Hi, I had a problem baking the cake at 325. After 50 minutes the center was still not cooked. Do you recommend any tips for that? Thanks!

  4. Selina S says

    I made this recipe a few weeks ago and added a tsp of banana extract to make the cupcake as banana-ie as possible. They were fantastic! I received a request to make these for a birthday but have to do a two tiered cake on the same day! Any chance you’ve made these and frozen them for a later time? Thanks!

  5. megan says

    i was trying to decide on a cupcake recipe and found yours and waaalaa this is the banana cake recipe i use anyway! its a sign! haha always go with the old trusty recipes (i found it in edmonds cookbook when my grandad gave it to me when i was about 8!) so it really is a tried and true recipe, thanks for the inspiration to revisit some childhood baking 🙂

  6. says

    hi, i’ve been trying the chocolate butter cream frosting but i didn’t get the fluffy texture as seen in the picture. i am not sure if what makes it wrong? can you share some technique on how to make if smooth and fluffy? thaks

  7. Joanne says

    I made these this morning. I thought I was going to be left with a bowlful of curdled mess after I added everything together, before the flour, but wow, I needn’t have worried. They turned out so light and fluffy and bananary! Delicious. Thank you for sharing the recipe.

  8. teuku says

    Hi there, Louise.

    I have a question related to the measurment in this recipe.. by tbsp did you mean regular table spoon?

    Thanks, I am a newbie in making cakes and slfound the recipe easy to follow. But usually liquids measured with mililitre so this is a little bit confusing. 🙂

  9. says

    Just tried this recipe, boy… the title really suits the result! It really is the best, this cupcake is so airy and moist. I made this for a baby shower, hope these babies will be a hit!

  10. Morgan says

    I’ve been using this recipe for some time, and I thought it’s about time I write a comment and tell everyone who’s reading this for the first time that these cupcakes are UTTERLY AMAZING!! Like seriously amazing!! Everyone is always so impressed when I bake them, they’re so light yet moist! Freaking a-ma-zinggggg!!

    COOK THEM, COOK THEM NOWWWW!!!! You won’t regret it!!

    • Louise says

      Morgan, I am so happy that you are as thrilled as me when it comes to this recipe. Because they are AMAZING!!!! 🙂

  11. Jackie Hunter says

    These cupcakes are great!!!love them! I just gotta stop being lazy and decorate them! 🙂
    Thanks for the recipe!

  12. Anonymous says

    Yes, it’s amazing how differently a cupcake can taste. It’s so more mushy on the second day 🙂

    NOTE: This comment is waiting for your approval. It is not yet published on your site.
    ======

  13. Ibuania says

    I’ve just made them and they are DELICIOUS! I was looking for a recipe like that for quite long and this one is perfect! Thank you!
    Anna

  14. Anonymous says

    It’s been too long since I last made them. But yes they are the BEST!! They are even better on the second day.

  15. TUID says

    Thanks for a great recipe! I made some of these cakes last week, they were such a success I’m going to make another batch now 🙂 This is a great site, and I really appreciate your tutorials and photos, thanks very much for inspiring me to get baking!

  16. Jen says

    Louise – I love your site! Can you tell me if you use unsalted or salted butter for these? I’d like to give them a go…

  17. Kelli says

    Louise,
    The flowers on your cupcakes are GORGEOUS! Did you use the same petunia cutter and veiner as in your tutorial? Also, did you use the same gum paste recipe?

  18. Kirsty says

    have used this recipe for a while now..and i can say that everybody LOVES THEM!!! the only thing i adjusted was the bananas..i used 3 instead of 2

    thank you thank you for this recipe 🙂

  19. cakes to vijayawada says

    Is that is to make a cup cakes? Umm…Thank you Louies for your simple tips. My wife likes banana cakes. I try some time this weekend.

  20. Zoey says

    hey louise!

    awesome recipe! gotta try it this weekend, my boyfriend loves banana, this will be a nice treat for him. Thanks so much!!!

  21. says

    Diana: For this banana recipe I only use salted butter. In fact I always use salted butter whenever baking. But I will then leave out the “extra” salt in the recipes. You can add 3 bananas if that helps. I so love this recipe and they are even better the next day.

  22. says

    Hi Louise,

    First and foremost I’d like to let you know that I’ve been following your site for a few months now and I think your tutorials are FAB, not to mention your creations.
    I just wanted to know if the banana cake recipe calls for salted or unsalted butter, bc I’ve tried it twice now with unsalted butter and found it tasted a little bland. The first time I thought it was bc i didnt let the bananas ripen enough, so the second time i made sure they were black. I really like that the cake was moist and not too dense.

    I’d just like a more intense banana flavor.

    THanks
    Thanks

  23. says

    xxglamourboixx: I am working on a tutorial for them.

    Mari: I used a chocolate fudge frosting with lots of dark cocoa powder. Its from the 125 cupcake book by Julie Hasson.

  24. says

    Hi Louise,

    I have my own favorite banana cupcake recipe, but I’ll take your word and give this recipe a try. What kind of chocolate frosting did you use? I like the fact that it is very dark brown.

    Have a blessed afternoon!
    Mari

  25. xxglamourboixx says

    i would lovwe to know how you make those beautiful flowers that are show cased on top of these cupcakes… =]?

  26. says

    Julie: Mine comes out with cracks too 😉 but what I do is the moment I take them out, still “soft” I smoothe them with the back of a spoon this helps if they are slightly “vulcano” like. But there still may be cracks.

  27. Julie says

    Thank you so much for this recipe, cupcakes were so tasty and delicios!!!My family liked it for sure. But I had little problem during cooking – there were cracks on the top of each cupcake. Although your are so smooth!! what’s the secret? I want them to be perfect))

  28. Louise says

    sweatcorn: Hmm strange, mine never turns out oil. My only idea is the amount of butter? but not sure.

    Sandra: well this recipe is for an 8″ round pan. So you would need to double or triple it?

  29. Sandra says

    Hi,

    I tried this banana cupcake recipe with the chocolate frosting….definitely a keeper. They were the BEST!!! Can I make a cake from this recipe? I need to make a 12″ square banana cake for next Saturday. Would this work?

    Thanks

  30. sweatcorn says

    Hi Louise,

    I tried your recipe over the weekend, it delicious!!! But mine seems kinda oily as the base of the cuppies are soaked wif oil. Any suggestion to overcome this??

  31. Louise says

    Anna: I used a large star tip that you use for piping with whipped cream. The 1M from Wilton could also be used I think.

  32. DAHL HOUSE COOKIES says

    Oh my goodness.. I’ve stumbled on your site.. and I’m hooked… I also will need to hire a maid… as well as look for a new job. lol I’ve always loved to bake and recently took some Wilton cake decorating classes. Louise, you are a wonderful inspiration and I look forward to following your site. Thank you so much for sharing your recipes and inspiring the rest of us with your gorgeous pictures!
    Thanks so much.. Darlene

  33. says

    About how much mashed banana does 2 large bananas make? A cup or two? I usually freeze my old bananas and just make a puree.

  34. Julie says

    I’ve been looking for a good banana cake recipe for so long … and thanks to you I have finally found the recipe that reminds me so much of my childhood. These cakes are so light and yummy there is no way there will be any left to tast tomorrow !! Thank you.

  35. dpotter says

    i totally love these cupcakes, so light…… can i use the same recipe and leave out the banana to make vanilla ones…….

    oh, got your book, love it!!!!!!

  36. Rebecca says

    could anyone translate the measurements for an American that doesn’t own a scale for weighing flour and sugar? I was going to make these for some soldiers that are coming home from Iraq and was very disappointed to see that I didn’t look at the recipe well enough to know I needed to buy a kitchen scale. Thanks

  37. Selina says

    I love all the cakes you make in fact. It is a pity that I have never tried to make any that really seems difficult in fact. Fantastic!!

  38. Louise says

    Thank you for your comment always appreciated. The chocolate frosting is now posted.

    Diana: cupcakes are always best the day they are made 🙂 but I would personally not have any proplem eating them on the 2 or 3 day if they are left “outside” meaning stored in a cool place. Sugar is a natural preservative so I would only worrie if the butter would taste stale.

    If you are having problems with your fondant decoration then try and mix in some gumtex. It helps keeping the shape and it wont get soo sticky. I mix gumtex /Tylose powder when ever I am making decorations to put on my cakes.

    Angela: I hope that you will love this recipe. Yes kathryn makes some amazing cakes and she is such a nice person too.

    Now for the bc recipe, since I normally dont use bc to decorate cakes with except CC’s. But when I do before covering with fondant I make a bc with equal parts of icing sugar and butter and a few tbsp of milk. My drop flowers tend to look frilly when I make them and nothing like on the Wilton cakes.

    Darlene: It is regular sugar 🙂

  39. Darlene says

    Hi – i have a quick question,

    i’m a new baker and in your recipe it calls for sugar – now is that powdered sugar or regular sugar?

    Thanks for your time – Darlene

  40. Anonymous says

    Hi Louise,

    Your banana cupcakes looks so pretty. I visted kathryn’s too and it looks very cakey.. what I like! I made twice over end of last year and they came out rather dense and heavy and my children didn’t like them.. and I was eating those banana cake for days ;((. Will definitely try this one.. I’ve copied and pasted the recipe already).

    I’ve been following your blogs for quite some time now and your blog, tuturial and work is good, helpful and easy to understand. I’m wondering whether you have a buttercream recipe that you can share. I did a search on yours but don’t want swiss or italian BC.. don’t want the one that use eggs (even though it’s pasteurised). The reason I’m asking is cos my buttercream consistency seems ‘wrong’. My drop flowers come out nowhere looking like drop flowers!! besides the others tips not coming the way they should!! Sounds simple to most people but I don’t seem to be able to get it right!!

    Angela

  41. Diana says

    I love your website. I’ve learn a lot from here.
    May I ask, once the cupcake is frosted with buttercream and decorated with fondant flowers ( like your banana cupcakes), how do I store the cupcakes? ( since buttercream should leave in the fridge and fondant with get sticky after fridging. ) Many thanks.

  42. says

    It’s so hard to find a banana cake recipe that actually comes out “cakey”. The last time I made banana cuppies, everyone I gave one too said “Thanks for the muffin.”
    Thanks for another recipe to add to the ol’ To-Do list! 🙂

  43. lisa says

    Hi Louise,
    I have been enjoying your site for a few weeks and just LOVE it thanks for this recipe,it look yummy! and thankyou for all you wonderful knowledge.Thankyou for sharing it is soooooo inspiring
    Lisa x

  44. Gem says

    I love that flower, would you mind sharing what cutter you used?
    Thank you so much for this wonderful site…it’s a baker’s heaven!

  45. says

    Hmmm! I love Banana’s, I have not yet tried a banana cupcake. Thanks to this recipe, I guess now I have no excuses.
    Sandee – Cake Thoughts

  46. says

    Ey Lou! That’s a mistery for the books!! hehehe xD
    I NEVER got to understand where did the bana post go xD
    Luckily you were able to bring it back 😀
    *giggle*
    Hugs!

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