Banana cupcakes recipe: 5 easy stunning ways made
Love ripe bananas but tired of plain recipes? This banana cupcakes recipe reveals 5 easy, stunning ways to create moist treats. Try them today!
Ingredients
- Method 1: Classic Banana Cupcakes
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 medium very ripe bananas (mashed (about 1¼ cups))
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- ⅓ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- ¼ cup sour cream or Greek yogurt
- Method 2: Chocolate Chip Banana Cupcakes
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 medium very ripe bananas (mashed (about 1¼ cups))
- ¾ cup brown sugar
- 1 large egg (room temperature)
- ⅓ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¾ cup mini chocolate chips
- Method 3: Peanut Butter Banana Cupcakes
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 medium very ripe bananas (mashed (about ¾ cup))
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg (room temperature)
- ½ cup creamy peanut butter
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- ¼ cup milk
- Method 4: Walnut Banana Cupcakes
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 medium very ripe bananas (mashed (about 1¼ cups))
- ¾ cup brown sugar
- 1 large egg (room temperature)
- ⅓ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- ¼ cup buttermilk or sour cream
- ¾ cup chopped walnuts
- Method 5: Vegan Banana Cupcakes
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 medium very ripe bananas (mashed (about 1¼ cups))
- ¾ cup coconut sugar or brown sugar
- ⅓ cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¼ cup non-dairy milk (almond or oat)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set 5 minutes)
Instructions
- Preheat oven to 350°F (175°C) and position rack in center. Line a 12-cup muffin tin with paper cupcake liners.
- Mash bananas in a medium bowl using a fork until mostly smooth with small lumps remaining. Don't blend completely smooth.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices (if using) for 30 seconds to distribute leavening agents evenly.
- In a separate bowl, whisk together mashed bananas, sugar, egg, melted butter, vanilla extract, and sour cream until well combined.
- Pour wet ingredients into dry ingredients and fold gently with a spatula just until combined. A few flour streaks are fine—don't overmix.
- Fold in any add-ins (chocolate chips, nuts, etc.) with 3-4 gentle strokes.
- Fill each cupcake liner ⅔ full using a ¼-cup measuring cup or cookie scoop for uniform cupcakes.
- Bake for 18-22 minutes until tops spring back when lightly touched and a toothpick inserted in center comes out clean or with just a few moist crumbs.
- Rotate pan halfway through baking (at 10 minutes) for even browning if your oven has hot spots.
- Cool in pan for 5 minutes, then transfer cupcakes to a wire rack.
- Cool completely (20-30 minutes) before frosting.
Notes
Tips for Success
Use very ripe bananas with heavily spotted brown or completely brown/black peels for maximum sweetness and moisture
Bring ingredients to room temperature - set eggs and dairy out 30-60 minutes before baking
Mash bananas properly - use a fork to mash until mostly smooth with small lumps; don't puree
Measure flour correctly - spoon into measuring cups and level off; don't scoop directly from bag
Don't overmix - mix just until flour disappears; overmixing creates tough, dense cupcakes
Fill liners ⅔ full - prevents overflow and creates perfect dome tops
Don't overbake - check at 18 minutes; they continue cooking as they cool
Cool completely before frosting - warm cupcakes will melt frosting Banana Ripening Tips Buy extra bananas and let them ripen specifically for baking
Speed up ripening by placing in paper bag with an apple for 24-48 hours
Oven method: Bake unpeeled bananas at 300°F for 15-20 minutes until black; cool before using
Freeze overripe bananas: Peel and freeze in bags; thaw completely before using Storage Instructions Room temperature (unfrosted): Store in airtight container for 2-3 days
Refrigerated (frosted): Store in airtight container for 5-7 days; cream cheese frosting requires refrigeration
Frozen (unfrosted): Wrap individually in plastic wrap, store in freezer bag for up to 3 months; thaw at room temperature
Frozen (frosted): Freeze on baking sheet uncovered, then wrap for up to 2 months; thaw in fridge overnight Flavor Variations Banana Nutella Swirl: Fill liners ½ full, add 1 tsp Nutella to center, top with batter, swirl with toothpick
Coconut Banana: Add ½ cup shredded coconut, use coconut extract instead of vanilla
Caramel Banana: Fold ½ cup chopped caramels into batter
Banana Foster: Add ¼ cup dark rum (or 1 tsp rum extract + 3 tbsp milk), fold in ½ cup chopped pecans
Whole Wheat: Replace all-purpose with whole wheat pastry flour, use coconut oil, replace half sugar with honey
Gluten-Free: Use 1:1 gluten-free baking flour blend; add 1 tsp xanthan gum if blend doesn't include it Frosting Suggestions Cream cheese frosting (classic pairing)
Vanilla buttercream (light and fluffy)
Peanut butter frosting (Elvis-inspired)
Chocolate ganache (rich and decadent)
Brown butter frosting (nutty caramelized flavor)
Simple glaze: 1 cup powdered sugar + 2-3 tbsp milk + ½ tsp vanilla Substitutions No ripe bananas? Use mashed sweet potato or pumpkin puree (adjust sugar as less sweet)
Reduce banana flavor: Replace half banana with applesauce
Egg-free: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) or commercial egg replacer
Dairy-free: Use non-dairy milk and coconut oil instead of butter Troubleshooting Dense cupcakes: Caused by overmixing, under-ripe bananas, too much flour, or expired leaveners
Dry cupcakes: Overbaked or not enough banana; check at 18 minutes
Sticking to liners: Use quality liners and don't underbake; lightly grease liners with cooking spray
Flat tops: Oven temperature too low or batter overmixed Size Variations Mini cupcakes: Bake 12-15 minutes
Jumbo cupcakes: Bake 25-30 minutes
Bring ingredients to room temperature - set eggs and dairy out 30-60 minutes before baking
Mash bananas properly - use a fork to mash until mostly smooth with small lumps; don't puree
Measure flour correctly - spoon into measuring cups and level off; don't scoop directly from bag
Don't overmix - mix just until flour disappears; overmixing creates tough, dense cupcakes
Fill liners ⅔ full - prevents overflow and creates perfect dome tops
Don't overbake - check at 18 minutes; they continue cooking as they cool
Cool completely before frosting - warm cupcakes will melt frosting Banana Ripening Tips Buy extra bananas and let them ripen specifically for baking
Speed up ripening by placing in paper bag with an apple for 24-48 hours
Oven method: Bake unpeeled bananas at 300°F for 15-20 minutes until black; cool before using
Freeze overripe bananas: Peel and freeze in bags; thaw completely before using Storage Instructions Room temperature (unfrosted): Store in airtight container for 2-3 days
Refrigerated (frosted): Store in airtight container for 5-7 days; cream cheese frosting requires refrigeration
Frozen (unfrosted): Wrap individually in plastic wrap, store in freezer bag for up to 3 months; thaw at room temperature
Frozen (frosted): Freeze on baking sheet uncovered, then wrap for up to 2 months; thaw in fridge overnight Flavor Variations Banana Nutella Swirl: Fill liners ½ full, add 1 tsp Nutella to center, top with batter, swirl with toothpick
Coconut Banana: Add ½ cup shredded coconut, use coconut extract instead of vanilla
Caramel Banana: Fold ½ cup chopped caramels into batter
Banana Foster: Add ¼ cup dark rum (or 1 tsp rum extract + 3 tbsp milk), fold in ½ cup chopped pecans
Whole Wheat: Replace all-purpose with whole wheat pastry flour, use coconut oil, replace half sugar with honey
Gluten-Free: Use 1:1 gluten-free baking flour blend; add 1 tsp xanthan gum if blend doesn't include it Frosting Suggestions Cream cheese frosting (classic pairing)
Vanilla buttercream (light and fluffy)
Peanut butter frosting (Elvis-inspired)
Chocolate ganache (rich and decadent)
Brown butter frosting (nutty caramelized flavor)
Simple glaze: 1 cup powdered sugar + 2-3 tbsp milk + ½ tsp vanilla Substitutions No ripe bananas? Use mashed sweet potato or pumpkin puree (adjust sugar as less sweet)
Reduce banana flavor: Replace half banana with applesauce
Egg-free: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) or commercial egg replacer
Dairy-free: Use non-dairy milk and coconut oil instead of butter Troubleshooting Dense cupcakes: Caused by overmixing, under-ripe bananas, too much flour, or expired leaveners
Dry cupcakes: Overbaked or not enough banana; check at 18 minutes
Sticking to liners: Use quality liners and don't underbake; lightly grease liners with cooking spray
Flat tops: Oven temperature too low or batter overmixed Size Variations Mini cupcakes: Bake 12-15 minutes
Jumbo cupcakes: Bake 25-30 minutes