Building on my motto of ‘Baking Made Simple’, I thought the blog is due for an Easy Banana Cupcake Recipe. While ‘easy’ is always subjective, these Banana Cupcakes are easy because of the minimal number of steps and easily obtainable ingredients. In addition, they yield great results to be eaten plain or for additional decorations!
While most recipes make 12 and above cupcakes, I decided to make my Easy Banana Cupcake Recipe to yield at most 6 – 8 cupcakes. This is because considering the pandemic, I believe many of us are locked down and we might be unable to finish these cupcakes.
As such, using low-yield recipes allow us to maximize the variety of our bakes, to experiment more and without food wastage!
In addition, feel free to make your own modifications to this Easy Banana Cupcake recipe. Be it to frost, or with fillings, this Easy Banana Cupcake is easy to be modified and provides the perfect base for your idea!
Personally, I have used a nice coating of chocolate ganache and to top it with roasted walnuts. I have also added a simple shot of these cupcakes plain as above for everyone to be able to visualize and to try!
Hope this recipe is a good idea, and without further ado, the recipe!
Banana Cupcake Recipe
by Javier Tan May-29-2021
These Easy Banana Cupcakes are easy to make, modify to your liking with full flavour and fluffiness! Yields 6 – 8 for a small batch.
Ingredients
For Cake:
- 1/3 Cup or 80g of Unsalted Butter, Softened at Room Temperature
- 1/4 Cup or 50g of Granulated White Sugar (I used 35g)
- 2 Tablespoon or 25g of Brown Sugar
- 1/3 Cup + 2 Teaspoons or 90ml of Milk, at Room Temperature
- 1 Large Egg (weighing at 55g incl. shell)
- 2 Large Bananas (approx 140 – 150g without Banana peel or skin)
- 1 Teaspoon or 5ml of Vanilla Essence (halved if using extract)
- 1 Teaspoon or 4g of Baking Powder
- 1/4 Teaspoon or 1.5g of Baking Soda
- 1/2 Teaspoon Cinnamon Powder or to taste
- 1/2 Cup or 120g of All-Purpose Flour
Instructions
For the Banana Cupcakes:
- Preheat your oven to 180 degrees C and line your cupcake pan with paper liners.
- Cream together the butter and sugar together until light and fluffy.
- Next, whisk and mix the eggs, vanilla and salt in.
- Then, proceed to whisk in the mashed bananas (using a fork) and milk until it is of a single consistency. It is okay for some banana solids to remain.
- Sift in the flour, and baking powder and mix/fold well until it is of a single consistency. Do not overmix.
- Then, transfer to your cupcake pan and bake for about 18 – 22 minutes or until a toothpick inserted comes out almost clean with just a couple of crumbs at most.
- Next, set aside the cake to cool for approx 30 minutes before serving and storing.
- Serve and enjoy! I served mine with chocolate ganache and toasted walnut!
Details
- Prep time: 20 mins
- Cook time: 20 mins
- Total time: 0 hour 40 mins
- Yield: 6-8 Fluffy Banana Cupcakes!
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Serve fresh at room temperature (up to four days) or in a fridge (up to a week)
- If storing the cupcake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
- Please do not copy and paste the recipe without my permission, but feel free to link back here!
Enjoy!
– Bakeomaniac, Javier Tan
Hi Javier, I tried this recipe yesterday but the texture have a little Kueh’s texture and aste though it still tasted good overall. Also it turn out oily at the base of the cake liner. Can you enlighten me ? I am baking 3xrecipes in one go for 24 cupcakes. Looking forward to hear from you and thanking in advance . Stay safe 😊
Hey June, thank you for dropping by my blog and I am glad you like the flavour of these! Let me try to break them into questions and answers for everyone who is seekeing help for the same issues and thank you for the good questions :-)!
Q: Kueh-like / dense like texture
A: Likely because the flour is overmixed (if only certain portions is dense and not entire), usually this is more likely as I do realize my recipes tend to require only very light amount of flour mixing. If its the entire muffin that is dense, it could be that too much bananas were used or wet ingredients in general.
Q: Oily base at the cake liner
A: Usaully because my recipes are quite rich, there tends to be moisture at the liners. To minimize that, I will suggest scaling down the amount of fats used, say 70g butter instead for instance. However, the flavours might be compromised.
Some other ways to go about it will be to serve them without the liners.
Hope that helps and stay safe too :-)!
Hi Javier, can i ask if i can bake this in a normal baking tin instead of cupcake/muffin style? If yes, will you know what size of baking tin is good? Is 6inch ok? Thanks in advance. 😊
Hey Hungry Hipo, thanks for dropping by my blog! I think its possible to bake it in a 6 inch baking tin but with approximately 5 – 10 minutes extra baking time. This needs to be experimented on since I will be expecting a slightly longer baking time now that the batter goes in as a whole instead of being split up into cupcakes! Do make sure to use a toothpick to test :-)!
Thanks Javier for replying, really appreciate it. 😊
Ok i shall give it a try with my 6inch tin because i don’t have a muffin tray. Hahaha! Shall try baking it longer and yes will toothpick test it for doneness. Thank you once again. 👍🏻😊
No problem and I am looking forward to hearing from you again 😀