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Best Banana Cupcake Recipe

February 2, 2009 by Louise 95 Comments

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

Serving Size: 18

Calories per serving: 155kcal

Fat per serving: 6g

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

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Next Post: Valentine letter cookies »

Reader Interactions

Comments

  1. Jane

    August 28, 2018 at 3:51 AM

    Thank you for this recipe. I made this as a two- tiered wedding cake for my cousin (groom). I used the banana with the red color peel (the best type of banana for the cake I believe) and cream cheese frosting for the cake. I also added walnuts. It was gone within minutes! The bride’s guests requested to see me so they can shake my hand and tell me personally how yummy the cake is. ^_^

    Reply
  2. Liv

    June 21, 2015 at 3:00 PM

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

    Reply
  3. ccf

    May 11, 2014 at 2:16 PM

    So beautiful cake.I like it.

    Reply
  4. Mun Kit

    December 11, 2013 at 3:58 AM

    Hi Louise,

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

    Thanks for sharing 🙂

    Reply
  5. Patricia

    November 3, 2013 at 10:12 AM

    How many pieces can this make?

    Reply
  6. Sameen

    November 3, 2013 at 12:54 AM

    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!

    Reply
  7. Hector

    September 1, 2013 at 8:36 PM

    is it confectioner suger that you use? and regulare baking soda and baking powder that u use?

    Reply
  8. Selina S

    August 22, 2013 at 4:25 PM

    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!

    Reply
  9. megan

    August 3, 2013 at 12:19 AM

    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 🙂

    Reply
  10. jasmin

    May 21, 2013 at 1:53 PM

    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

    Reply
    • Louise

      May 22, 2013 at 11:39 PM

      Jasmin, I think I just added a little more milk to the frosting. It’s been a while since I’ve made that frosting.

      Reply
  11. catherine

    April 16, 2013 at 7:03 PM

    How do you store this frosting? Can it be made in advance? Thank you!

    Reply
    • Louise

      April 17, 2013 at 11:28 AM

      I’m not sure what frosting you mean??

      Reply
  12. Joanne

    March 10, 2013 at 10:43 PM

    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.

    Reply
    • Louise

      March 12, 2013 at 10:10 AM

      Youre welcome 🙂 Reminds me that I have some riped bananas in the fruit basket that screams for banana cupcakes 🙂

      Reply
  13. teuku

    February 28, 2013 at 5:49 AM

    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. 🙂

    Reply
    • Louise

      February 28, 2013 at 4:39 PM

      Yes, just a regular table spoon 🙂

      Reply
  14. Nessia

    January 25, 2013 at 7:14 AM

    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!

    Reply
  15. Morgan

    January 23, 2013 at 8:01 PM

    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!!

    Reply
    • Louise

      January 24, 2013 at 10:11 AM

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

      Reply
  16. olivia

    June 1, 2012 at 8:25 AM

    yea! go baking power! (love that spelling-mistake/pun)

    Reply
  17. Jackie Hunter

    April 23, 2012 at 8:22 PM

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

    Reply
  18. jo

    February 6, 2012 at 9:28 PM

    Delicious cupcakes, thanks for sharing the recipe. Any tips on how to get the tops to stay flat?

    Reply
    • Louise

      February 8, 2012 at 5:10 PM

      Fill them with less batter (1/2 full) 🙂

      Reply
  19. Anonymous

    October 14, 2011 at 10:45 PM

    This recipe sometimes makes a dome but mostly I only get a small dome or nothing at all.

    Reply
  20. Aqsa97

    September 24, 2011 at 6:23 PM

    i acyually wanted 2 findout the recipe for the top chocalate buttercream???

    Reply
    • Anonymous

      September 25, 2011 at 10:52 AM

      For the cupcakes on the photo I used a recipe for chocolate fudge frosting from the book: 125 Best cupcake recipes by Julie Hasson. I have a very similar recipe here: https://cakejournal.com/archives/chocolate-frosting You can make it stronger by using more cocoa powder.

      Reply
  21. Needem1

    September 5, 2011 at 2:02 AM

    Louise,
    are these measurements by weight or volumne?
    Louise

    Reply
  22. Charliesangel68

    August 16, 2011 at 12:17 AM

    where do i get the flowers?? did you make them?

    Reply
    • Anonymous

      August 16, 2011 at 11:43 AM

      You can see here how to make the flowers: https://cakejournal.com/archives/how-to-make-a-gum-paste-flower/

      Reply
  23. Anonymous

    July 6, 2011 at 5:25 AM

    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.
    ======

    Reply
  24. Mrs Mariana Vasconcelos

    April 18, 2011 at 11:56 AM

    Just made them. I can just say mmmmmmmm!!! So airy and nice 🙂

    Reply
  25. Ibuania

    March 10, 2011 at 2:27 PM

    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

    Reply
  26. Anonymous

    February 15, 2011 at 7:55 PM

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

    Reply
  27. TUID

    January 29, 2011 at 7:26 PM

    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!

    Reply
  28. FrSchlumpf

    August 13, 2010 at 12:16 AM

    Hi cate,
    If the recipe calls for baking powder, then plain flour is the way to go.

    Reply
  29. Jen

    August 12, 2010 at 12:02 AM

    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…

    Reply
  30. cate

    August 10, 2010 at 1:33 PM

    what type of flour? plain or self raising?

    Reply
  31. lolusde

    July 9, 2010 at 12:07 PM

    mouth watering recipes..thank youi

    Reply
  32. Louise

    May 13, 2010 at 10:17 PM

    Kelli: Yes I did. I do think though that this was just rolled fondant with tylo.

    Reply
  33. Kelli

    May 5, 2010 at 12:29 AM

    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?

    Reply
  34. Kirsty

    April 22, 2010 at 3:44 AM

    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 🙂

    Reply
  35. cakes to vijayawada

    April 5, 2010 at 8:24 PM

    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.

    Reply
  36. Zoey

    March 23, 2010 at 6:10 AM

    hey louise!

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

    Reply
  37. Louise

    March 15, 2010 at 11:58 PM

    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.

    Reply
  38. Diana

    March 10, 2010 at 5:00 AM

    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

    Reply
  39. Louise

    February 27, 2010 at 9:45 PM

    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.

    Reply
  40. Mari

    February 26, 2010 at 8:21 PM

    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

    Reply
  41. xxglamourboixx

    February 18, 2010 at 7:09 PM

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

    Reply
  42. Louise

    October 5, 2009 at 9:44 PM

    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.

    Reply
  43. Julie

    October 2, 2009 at 6:58 PM

    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))

    Reply
  44. nadia

    September 12, 2009 at 2:38 AM

    YUMYUMYUM!

    Reply
  45. Louise

    September 6, 2009 at 9:03 PM

    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?

    Reply
  46. Sandra

    September 4, 2009 at 2:16 PM

    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

    Reply
  47. sweatcorn

    August 24, 2009 at 10:46 AM

    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??

    Reply
  48. Louise

    July 28, 2009 at 1:05 PM

    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.

    Reply
  49. Anna

    July 28, 2009 at 4:55 AM

    Hello! I love those cupcakes. What tip did you use for the frosting? Thanks!

    Reply
  50. DAHL HOUSE COOKIES

    July 10, 2009 at 2:27 AM

    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

    Reply
  51. Jennifer

    June 22, 2009 at 4:21 AM

    Cupcakes are just delicous… many thanks for the recipe

    Reply
  52. Louise

    May 21, 2009 at 10:31 PM

    Teddi: Hmm not sure but I would say 1 cup.

    Reply
  53. Teddi

    May 21, 2009 at 2:30 AM

    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.

    Reply
  54. Julie

    May 16, 2009 at 8:31 PM

    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.

    Reply
  55. Agnes

    May 14, 2009 at 8:51 AM

    wow…they were yummy as!! Went down a treat and then some…..

    Reply
  56. Louise

    April 5, 2009 at 2:02 PM

    dpotte: Im not sure that they will be just as good. Because you leave out the banana.

    Reply
  57. dpotter

    March 30, 2009 at 12:41 AM

    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!!!!!!

    Reply
  58. Louise

    February 19, 2009 at 1:11 AM

    Rebecca: Can you use this converting link? https://www.dianasdesserts.com Look under “conversion calculators”

    Reply
  59. Rebecca

    February 18, 2009 at 11:00 PM

    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

    Reply
  60. Selina

    February 17, 2009 at 9:38 AM

    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!!

    Reply
  61. Jacqueline

    February 9, 2009 at 9:29 PM

    yummy!!!

    Reply
  62. Louise

    February 8, 2009 at 10:47 PM

    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 🙂

    Reply
  63. Darlene

    February 8, 2009 at 8:24 PM

    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

    Reply
  64. Stephanie

    February 8, 2009 at 5:40 AM

    These look so cute! I bet they taste soo good =)

    PS: I added you to my blogroll <3

    Reply
  65. FA

    February 7, 2009 at 1:35 AM

    hi, do u mind sharing the frosting recipe as well? thanx

    Reply
  66. Anonymous

    February 5, 2009 at 11:39 AM

    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

    Reply
  67. Diana

    February 5, 2009 at 1:50 AM

    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.

    Reply
  68. Summer Rippe

    February 5, 2009 at 12:09 AM

    Unbelievably gorgeous. And sounds sooooo yummy!

    Reply
  69. shalum

    February 4, 2009 at 2:07 PM

    i love banana cake! and making them into cupcakes are just so cute!:)

    Reply
  70. miss-kanakana

    February 4, 2009 at 1:04 PM

    That looks soooooo good 🙂
    and your blog is fantastic!

    Reply
  71. Anonymous

    February 3, 2009 at 11:03 PM

    Thank you for sharing this recipe

    Reply
  72. Louise

    February 3, 2009 at 4:15 PM

    I think that I will have to whip up a chocolate frosting recipe for you then…?

    Reply
  73. The Chic Cakery

    February 3, 2009 at 3:28 PM

    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! 🙂

    Reply
  74. Marie

    February 3, 2009 at 7:04 AM

    can these banana cupcakes be made in the microwave ?

    Reply
  75. lyzzie

    February 3, 2009 at 2:00 AM

    Hi Louise

    Your work is wonderful they delicius .
    Thanks for mns. oxoxoxo

    from Monclova,Coahuila. Mexico

    Reply
  76. lisa

    February 3, 2009 at 12:57 AM

    Thanks for that Louise, i’ll try them out!
    What chocolate buttercream or glaze did you end up using?

    Reply
  77. Marie

    February 2, 2009 at 11:44 PM

    Mmmmmm…..must have to try these!!!! I love your blogg.

    Reply
  78. apparentlyjessy

    February 2, 2009 at 10:31 PM

    I was planning on making banana cupcakes soon, you must have known! They look gorgeous!

    Reply
  79. Kookie

    February 2, 2009 at 10:02 PM

    That looks good. I also want to know recipe of the chocolate frosting.
    Thanks for sharing!

    Reply
  80. lisa

    February 2, 2009 at 7:22 PM

    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

    Reply
  81. Hillary

    February 2, 2009 at 6:37 PM

    I don’t know…those do look good but these banana cupcakes are definitely a contender!

    Reply
  82. Gem

    February 2, 2009 at 6:23 PM

    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!

    Reply
  83. Whitney

    February 2, 2009 at 5:03 PM

    Banana cupcakes with chocolate frosting….yes please! Thanks for sharing.

    Reply
  84. Pilar

    February 2, 2009 at 4:41 PM

    uhmmmm….. happy caking too

    Reply
  85. Anonymous

    February 2, 2009 at 4:34 PM

    Awesome post Louise! Any chance we can have the receipe of the frosting please?

    Many thanks!

    Reply
  86. Sandee

    February 2, 2009 at 5:12 PM

    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

    Reply
  87. Gis

    February 2, 2009 at 3:58 PM

    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!

    Reply

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