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Banana cupcakes recipe

1571 ratings

These sweet little banana cupcakes make a great snack for the kids after a busy day, or for popping into their lunchboxes as a treat. They can even with the help with the baking of this easy cupcake recipe – weighing out the ingredients and spooning into the paper cases. See method

Serves 12 (makes 12)
20 mins to prepare and 25 mins to cook
152 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

100g baking spread
50g soft light brown sugar
3 bananas (about 300g)
2 eggs
150g plain flour
2 tsp baking powder
½ tsp cinnamon
a pinch of ground nutmeg
12 dried banana slices

Each serving contains

Energy
635kj
152kcal 8%
Fat
7g 10%
Saturates
2g 9%
Sugars
10g 11%
Salt
0.3g 5%

of the reference intake
Carbohydrate 20.6g Protein 2.8g Fibre 1.1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases.
Add the butter and sugar to a large bowl and cream together with an electric whisk for 2-3 mins until light and fluffy. Peel the bananas and add to the bowl in rough chunks along with the eggs. Beat again until everything is well combined and creamy.

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Sieve together the flour, baking powder and ground spices into another bowl. Add to the banana mixture and gently mix to combine.
Divide the mixture between the paper cases and smooth the tops before adding a banana slice to each. Bake for 20-25 mins until golden and springy to the touch. Cool in the tin for 10 mins before transferring to a wire rack to cool completely. The cakes will keep for up to 3 days in an airtight container.

Tip: For a change, try using coconut oil instead of the butter and adding 50g desiccated coconut along with the flour. This also makes the cupcakes dairy-free.

Freezing and defrosting guidelines

The cooked and cooled cupcakes can be frozen. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes