Fancy Banana Cupcakes

    1 hour 30 minutes

    Cupcakes are easy to make and fun for kids to decorate. Try colouring the icing, or sprinkling with grated chocolate or shredded coconut.

    59 people made this

    Serves: 12 

    • Cupcakes
    • 1/2 cup butter, at room temperature
    • 1/2 cup (125g) white sugar
    • 2 large bananas, chopped
    • 3 eggs
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla essence
    • 1 3/4 cups (220g) plain flour
    • 2 teaspoons baking powder
    • 1/4 cup (65ml) milk
    • Icing
    • 2 1/4 cups icing sugar, sifted
    • 2/3 cup butter, room temperature
    • 2 tablespoons thickened cream
    • 1/2 teaspoon vanilla essence

    Preparation:10min  ›  Cook:20min  ›  Extra time:1hour cooling  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C and grease cupcake tray.
    2. With a beater or a food processor whisk the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add the vanilla.
    3. In a separate bowl mix the flour, salt and baking powder. Gradually combine by hand the flour mix, egg mix, chopped banana and milk.
    4. Divide the mix into the cups of the cupcake tray and bake for 20 minutes, or until a knife inserted in a cupcake comes out clean. Cool completely.
    5. To make the icing, cream the butter with an electric mixer until smooth and glossy, then add vanilla. Turn the mixer to low speed and gradually add the sugar to the butter whilst beating, scraping down the sides of the bowl occasionally.
    6. Add the cream, turn to high speed and beat for 5 minutes until fluffy. Add food colouring, if desired. Decorate the cupcakes.

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    Reviews and Ratings
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    Reviews in English (46)


    Given reviews that are all over the map – changes made, widely varying opinions on the outcome – I decided to just read and follow the recipe as directed. This is my take on the results of this recipe, prepared exactly as it instructs. If the directions are followed and the bananas are chopped, a whole different consistency of not only the batter, but also the cake, is achieved. It is CAKE, not at all like a dense, heavy banana bread texture. It is much lighter than that, with a soft and tender crumb – in color and texture it’s similar to a yellow cake, even tho’ the batter is quite thick. What’s cool about chopping the bananas and folding them in is that you get these delightful pockets of creamy banana in every mouthful. I wouldn’t hesitate to make this cake again – on its own, with the chopped banana, or with any variety of fruits as well. It is only slightly sweet, but with the frosting it’s just right. The frosting is ALMOST perfect. It’s creamy, fluffy and velvety smooth, with no air pockets despite being beaten at a high speed. And the use of heavy cream rather than milk, water, or any other liquid aids in achieving all those characteristics. But…the amount of butter is just a little much. While some butter cream frostings are too sweet, this one is noticeable butter overkill, and I say that even loving a butter cream frosting with lots of it. Reduce the butter to 1/2 cup and this would indeed be perfect.  -  30 Jun 2011  (Review from Allrecipes USA and Canada)


    I love this recipe it was fast,easy, and simply delicious! I was remeber that we were going to a party and we had to bring a dessert, I needed something simple, easy, and something everyone would love. This was perfect. Easy to clean and they were a hit!  -  26 Jul 2009  (Review from Allrecipes USA and Canada)


    Sorry, but I have to give a low review. It was not good at all. It did not have much flavor at all and the texture was not agreeable. It was not sweet and did not taste like any cake I've eaten. I had high hopes, as I love anything with bananas in it....  -  08 Sep 2009  (Review from Allrecipes USA and Canada)