This banana cupcakes recipe is a super delicious treat for the kids or for a nice dessert item! It has always been one of our kids’ favorite recipes. You can use it to make banana cupcakes or banana bread and it’s a perfect way to use very ripe bananas before they go bad. These cupcakes are a nice alternative to plain banana bread or muffins.
If you’re looking for a simple dessert that uses up ripe bananas and feels a little more special than traditional banana bread, this easy banana cupcakes recipe is a wonderful option. I’ve been making this recipe for years, and it’s one of those dependable family favorites that never goes out of style. While the batter works perfectly for a classic loaf of banana bread, my favorite way to use it is to turn it into soft, fluffy cupcakes.
These Banana Cupcakes Are A Family Favorite!
Whenever I bring these banana cupcakes out, people are always pleasantly surprised. Most people expect banana bread or banana muffins when they see ripe bananas on the counter, but cupcakes feel a little more fun and festive. They’re perfect for family gatherings, church potlucks, bake sales, or just as a sweet treat after dinner. Frost them with a simple buttercream frosting and they instantly become a dessert that looks bakery-worthy but is incredibly easy to make at home.
This easy banana cupcakes recipe is extra special because it has been in my family for more than 75 years! Recipes that last that long usually do so for a good reason—they work, they taste great, and they’re easy enough that you actually want to keep making them. Over the years I’ve tested plenty of banana bread and banana muffin recipes, but I always come back to this one. It has the perfect balance of banana flavor, sweetness, and moisture.
Another reason I love this recipe is that I pretty much always have tehe ingredients available. You probably already have most of them in your kitchen. A few very ripe bananas, basic pantry staples, and a quick mix in one bowl are all it takes to get the batter ready for the oven. In less than 20 minutes of baking time, you’ll have warm, tender cupcakes that smell absolutely amazing.
If you have bananas getting a little too ripe on the counter, this easy banana cupcakes recipe is a great way to turn them into something delicious your whole family will love.
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Tips:
- When a recipe calls for you to beat the eggs before adding, I usually break the eggs on top of the ingredients that are already in the bowl, whisk slightly with a fork and continue mixing into the other ingredients with the mixer. This prevents you from getting out and dirtying a separate bowl to beat the eggs.
- If you want to make banana bread with this recipe, bake at 350° for 50-60 minutes.
- You can add raisins or other dried fruit if you like.
- This banana cupcakes recipe is a great way to use up ripe bananas.
- Many people love cream cheese frosting but I prefer vanilla buttercream for this recipe. It gives it a different flavor than the typical cream cheese frosting you find in many places. Cream cheese frosting is also good, but, but buttercream gives a more unique flavor.
I was curious about the ‘sour milk’ ingredient in the banana cupcakes recipe. Is that like adding vinegar to milk when a recipe calls for buttermilk? I just wasn’t sure what to use.
Thank you.
This does get confusing. Yes you can make milk sour by adding a tsp. or two of vinegar to it then let it set for a minute or two and you will see it curdle. What is confusing is so many people think when a recipe calls for buttermilk they can substitute sour milk for it but they are totally 2 different things and should not be substituted for each other. The special bacteria and different things in buttermilk makes the texture and other things different in a recipe from what just sour milk does.
Now that being said usually it isn’t that big of a difference so that is why most people think it makes no difference at all. They also have always done it that way and don’t have anything really to compare it with so they think it is ok. Lots of different factors.
Here is a link to a post on our website that explains the difference if you need did. Answers on buttermilk and sour milk
You just gave an idea what to do with bananas I bought yesterday 🙂 If you want to try this recipe but don’t have ripe bananas, here’s a nice trick to quickly ripen the fruit: http://www.listonic.com/protips/get/opqpndomrm Thanks again for this great recipe
For some reason Jill I’m hungry for something with banana in it. I think I will make these real soon. Probably over the holiday weekend. They sound YUMMY.
I love this recipe. Usually I add blueberries or chocolate chips instead of the nuts. Yesterday I made them but substituted the bananas for homemade cranberry sauce leftover from Thanksgiving dinner. They turned out fabulous! Thank you so much for this recipe!
These are all great ideas, thank you!! I will be using these❤️