Easy banana cupcakes recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana cupcakes

These easy cupcakes are simply flavoured with banana and vanilla - no spices like you might find in a traditional banana cake. The bananas are blended first so the cupcakes don't have any lumps. Young children love them!

19 people made this

IngredientsServes: 4

  • 2 fresh bananas
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla essence
  • 125g butter
  • 200g caster sugar
  • 185g self-raising flour
  • 1/2 teaspoon bicarbonate of soda

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Line a cupcake tin with paper cases.
  2. Combine bananas, eggs, milk and vanilla in a blender or food processor; pulse until smooth.
  3. Beat butter and sugar together in a large bowl until it turns light and fluffy. Add the blended banana mixture to the creamed butter and sugar mixture in batches until combined.
  4. Sift the flour and bicarbonate of soda into banana mixture until smooth.
  5. Spoon the mix into the prepared paper cases until 3/4 full. Bake cupcakes for 25 minutes or until a skewer inserted in the centre of a cupcake comes out clean. Cool on wire rack.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Recipe Summary

  • 24 vanilla wafers (such as Nilla®)
  • 1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines®)
  • 1 cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 cup mashed ripe bananas
  • 1 ⅔ cups crushed vanilla wafers (such as Nilla®), divided
  • 1 cup vanilla pudding
  • ½ cup thinly sliced ripe banana
  • 1 cup sweetened whipped cream, or more to taste

Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.

Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.

Combine vanilla pudding and sliced banana in a small bowl.

Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake garnish with remaining 2/3 cup crushed vanilla wafers.

Recipe Summary

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Honey-Cinnamon Frosting

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

17 Boozy Cupcake Recipes

Cheers! The weekend is almost here, and one way to add some fun to your party plans is by doing some boozy baking! Add an extra shot of liquor to any of these cupcakes with these Shot Top Flavor Infusers . At least one of these recipes is sure to wet your whistle. Sorry kids…these cupcakes for adults only!

Easy Banana Cupcakes

I’ve got these delicious easy banana cupcakes for you today because we’re celebrating, a friend of mine Meg from Sweet Twist of Blogging is having a baby! I’ve mentioned my favourite group of blogging ladies before, (we’ve been getting together on a pretty regular basis for the past year or so) and we wanted to do something fun and surprise Meg with a virtual baby shower. Meg actually had us all over to her place for a potluck during the winter (which seems like eons ago now) and I got to meet her adorable, smart daughter and I know this next little one is going to be just as sweet and wonderful. We’ve had this in the works for a while, and I was actually planning on writing about how I’d never been to a baby shower before, but it’s funny the way things happen because I ended up going to my first baby shower last weekend. So I’m pretty much a baby shower expert now. Just kidding.

Now let’s talk about these banana cupcakes for a second. Why did I go with banana flavour when vanilla cupcakes are such a foolproof classic? I went with banana flavour because I remember Meg mentioning that she was craving banana like crazy. These banana cupcakes are light and fluffy and get the banana flavour from three mashed bananas and a touch of cinnamon (we all know that cinnamon and bananas go together perfectly). These cupcakes are made of all purpose flour and a combination of brown sugar and white sugar – I used a combination because I like the slightly caramel undertones from the brown sugar. You’ll have to try out this recipe for yourself and let me know what you think.

In the meantime, be sure to check out everyone’s wonderful posts for Meg’s baby shower:

Banana Foster Cupcakes Recipe

So I am not a huge banana person.

Actually it’s like my least favorite fruit.

I think it’s a texture thing.

UNLESS..it’s combined with caramel or brown sugar.

I’m not sure what either of those things do to the banana, but basically it makes it a dessert I can’t live without.

Anyhow, my friend Courtney’s latest book, Frostings, has a recipe for Bananas Foster Frosting and I knew there was no way I couldn’t try it.

So I decided on making some Bananas Foster Cupcakes using her recipe for frosting on top of my favorite recipe for brown sugar cupcakes.

And let me tell you. Cupcake magic happened.

You guys NEED these. Like yesterday.

Bananas Foster Cupcakes.Also, this book you guys. GET IT!

There are SO many fun frosting flavors, but this one just wouldn’t stop.

So I whipped up some brown sugar cupcakes. Also, you NEED to make these.

Totally simple, but so good!

And then topped it with the Bananas Foster Frosting…

Then I decided they really needed caramel.

Because duh.
And then I ate 3.

And stay tuned you guys..later this week I am going to be giving away a copy of Courtney’s book! YAY.

Banana Cupcakes Recipe

This Filipino Banana Cupcakes Recipe makes twelve regular sized cupcakes. The batter mixture is easy to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl, then mix the two and you are done. The Banana Cupcake batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups.

Try this PinoyRecipe version of Banana Cupcakes Recipe and give us your feedback.

Banana Cupcakes Recipes:

  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 very ripe large bananas, peeled
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk

Banana Cupcakes Cooking Instructions:

  • Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners.
  • Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.
  • Then mash Bananas with fork in another medium bowl until smooth. Add vanilla into bananas.
  • Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes.
  • Add egg and egg yolk and beat until well blended.
  • Add flour mixture in 3 additions alternately with banana mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition.
  • Divide batter among prepared muffin cups (generous 1/4 cup for each).
  • Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes.
  • Transfer the Banana cupcakes to cooling rack and let cool completely.

Ready to serve Banana Cupcakes

8 Sweet and Easy Diabetic Cupcake Recipes

We love cupcakes! These scrumptiously satisfying sweets are just the right size for anyone following a diabetic diet. One of the best parts about cupcakes is that they're single servings, meaning you can keep track of your sugar with ease! Whether it's using sugar substitutes or making smaller servings, we've got all the tips and tricks to enjoying these tasty treats while on a diet. So, the next time you're craving something sweet, be sure to try one of our great diabetic cupcake recipes. You won't be disappointed!

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Banana splits are an all-time fave. Why not lighten up the flavors with these Lighter Banana Split Cupcakes? All your beloved ingredients are still there, so nobody will know the difference!

Wanna catch someone's attention? Chocolate Chip Cheesecake Cupcakes combine everybody's favorites into a cheesecake-filled chocolate cupcake. They're amazing!

Who doesn't love the age-old pairing of chocolate and vanilla? Our Cookies 'n' Cream Cupcakes provide a tasty twist on a classic combination. Nobody will know they are fit for those following a diabetes, too!

A sweet treat can be part of a healthy diet on occasion. How about trying these Berry Chocolate Cupcakes the next time you're in the mood for something sweet? We're pretty sure they'll become one of your favorite easy low-carb dessert recipes.

The classic combo of peanut butter and chocolate come together in these Peanut Butter Lava Cupcakes. They'll soon become a favorite of the whole family, whether or not they are on a diabetes diet!

We've taken your favorite fancy coffee and turned it into a cupcake, and one fit for a diabetic diet, at that! These Vanilla Cupcakes include a creamy Vanilla Latte frosting that's so good you'll forget all about your daily coffee habit and want to eat these instead.

Warm and sweet spices make our Ginger Spice Cupcakes a holiday favorite. But why wait 'til then? With whole wheat flour, unsweetened applesauce and egg whites, you can enjoy this guilt-free treat all year long.

Chocolate and coconut would send anyone over the moon. The addition of egg whites and baking powder keep these Featherlight Chocolate-Coconut Cupcakes light, fluffy and figure-friendly.

Did you know? Cupcakes were developed in the 19th century and favored because of their quick-cooking abilities. They were also called 'number' cakes cause the number of ingredients was so easy to remember! A cup of butter, three cups of flour, a little sugar - voila!

Looking for more variety? Our list of Easy Diabetic Dessert Recipes has something for everyone!

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This celebration recipe is designed to maximize banana flavor in a moist and tender cake batter spiced with cinnamon, cloves, and nutmeg, topped with a beautifully light and fluffy Swiss meringue buttercream frosting and caramelized banana coins. The secret for getting intense flavor is using sweet, fragrant, superripe bananas. If your fruit isn’t soft and covered in brown-black spots when you’re ready to bake, you can speed things up in the oven. Set it to 300°F and prick your bananas all over with a fork. Lay them out on a parchment-lined rimmed baking sheet and bake for about 40 minutes, or until the skins are completely black and glossy. Let them cool, peel and mash with a fork, and you’re ready to go.

Tips for Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


  1. 1 Set out all your ingredients. Peel and mash the bananas—you need 1 cup of chunky purée for this recipe.
  2. 2 Heat the oven to 350°F and arrange a rack in the middle. Line the wells of 2 cupcake tins with paper liners lightly coat with baking spray.
  3. 3 In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.
  4. 4 In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until light in color, about 1 minute. Add both sugars and beat until very light and fluffy, about 5 minutes. Beat in the eggs one at a time, making sure each is incorporated before adding the next. Next, add in the one cup of mashed banana. Add the vanilla.
  5. 5 On the lowest speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix until just incorporated (overmixing will make the cupcakes tough).
  6. 6 Spoon the batter into the prepared tins, each no more than 3/4 full. Bake until the tops spring back from a light touch with your finger, 25 to 30 minutes. Set the pans on a wire rack and let cool for 10 minutes. Remove the cupcakes from the pans and let cool completely before frosting, at least 1 hour.

To make the buttercream:

  1. 1 Add the whipped butter to the bowl of a stand mixer fitted with the paddle attachment and and beat on medium-high speed until light in color and fluffy, 10 to 15 minutes. Scrape into a mixing bowl and set aside.
  2. 2 Fill a medium saucepan about a quarter full of water. Bring to a simmer over medium heat.
  3. 3 Whisk the egg whites and sugar by hand In the immaculately clean bowl of your stand mixer. Place the bowl over the simmering water and whisk vigorously and continuously until the sugar has fully dissolved and the whites are hot to the touch, about 3 to 5 minutes.
  4. 4 Place bowl into the stand mixer fitted with the whisk attachment. Whisk at high speed until the mixture is glossy and firm and has tripled in volume. Reduce speed to medium and add the whipped butter about 1 cup at a time. Set aside.

To caramelize the bananas:

  1. 1 Combine the sliced bananas, dark brown sugar, and butter in a large cast iron or nonstick frying pan over medium-high heat. Cook until the bananas have browned and the sugar has caramelized. Set aside to cool completely.

To assemble:

  1. 1 Ice the cupcakes with buttercream, using a pastry bag or a zipper-top storage bag with one of the corners snipped off. Top with caramelized banana slices.

Easy Banana Snack Recipe

You literally need three ingredients, and you have complete control over those ingredients, as you’ll see in my variations below. And you’ll also need less than five minutes. You don’t even have to do any of the work because these are simple enough for the kids to make on their own.

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!


  • Banana
  • Peanut butter – your favorite kind, or any other nut or seed butter you choose
  • Granola – homemade or storebought


  1. Peel a banana and slice it into about 1-inch pieces.
  2. Spread some peanut butter on top of each piece.
  3. Dunk it in granola.
  4. Devour!


The best part about these is that after slicing a banana into chunks, the possibilities are endless. You can change up the flavors, choose gluten free granola, make them dairy free or vegan, and even use sunflower seed butter or another nut-free or peanut-free option.

  • Natural peanut butter and Nutty Maple Granola is the most common combo we make, and it’s also gluten-free and vegan. And the little bits in this granola recipe stick well to the peanut butter.
  • Prefer chunkier granola? Try Maple Brown Sugar Granola Clusters.
  • For a different flavor pairing, use almond butter and Apple Crisp Granola or Cherry Vanilla Almond Granola.
  • Dream of warmer climates with cashew butter and Tropical Granola or Coconut Chia Granola Clusters.
  • Make banana bites a little more indulgent with chocolate hazelnut spread and Dark Cocoa Superfood Granola or Crunchy and Chewy Chocolate Hazelnut Granola.
  • Or make it nut-free with sunflower seed butter and Nut-Free Granola from Comfortably Domestic.

Then you could serve them with an Ants on a Log Kids Veggie Platter!

Is this a healthy snack recipe?

I love that these banana snacks are packed with healthy ingredients. The kids love that they taste yummy, with the soft and sweet banana, salty peanut butter, and plenty of crunch.

Bananas have lots of potassium. Nut and seed butter give you protein and healthy fats.

However, some store-bought granola can be loaded with extra sugar and fat, which is why I often try to make my own. That was I control the ingredients that go into it.

But there are some great options that pack in lots of fiber without overdoing the unhealthy stuff.

  • I often get my kids Quaker Simply Granola, as it is free from artificial flavors and colors, and is high in protein and fiber. It’s a little high in sugar, so we do eat it in moderation. is certified gluten free and vegan, and is more moderate in sugar, using only coconut sugar instead of refined sugar.
  • If you need something that is free from all of the common allergens, Enjoy Life is a great option.

For even more easy gluten free recipes,
keep up with me on…

More easy snack recipes for kids

Each of these has only three ingredients:

  • Cheesecake Fruit Dip is a healthy way to take a dunk with fruit and graham crackers. has no added sugar and no box mixes. are naturally sweet and packed with fiber and protein. will have everyone eating their veggies. show that swirling two fruits make a healthy snack that’s twice as nice.
  • You can also try some Three Ingredient Chocolate Chip Oatmeal Breakfast Cookies from Princess Pinky Girl.
  • Or blend up a Three Ingredient Pineapple Green Smoothie from Tried and Tasty.

Peanut Butter Banana Bites Easy Snack Recipe

Customize this healthy snack with your favorite toppings, or let the kids make their own. Based on your choice of granola and nut or seed butter, you have options to make them gluten free, dairy free, vegan, nut free or peanut free. The perfect after school snack for everyone!

I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!