Best banana cupcakes
During the transfer to a new web host last year, one post did not make it through. It was the post about the best banana cupcakes. So I thought I would write a new post about them (photo is old) simply because they are so good and because if you love a good banana cupcake or cake? then you should try out this recipe. Be sure to add a nice chocolate frosting or glaze on top.
I got the recipe from one of my flickr friends Kathryn and I am sure that she dont mind me sharing it with you 
Banana cake or cupcakes:
125g (4oz) butter
175g (6oz) sugar
2 eggs
2 large mashed ripe bananas
1 tsp Baking soda
2 Tbsp boiling milk
1 tsp baking power
225g (8oz) flour
Cream butter & sugar till light and fluffy.
Add eggs one at a time.
Mix in mashed bananas.
Add baking soda that has been dissolved in hot milk.
Lastly mix in sifted flour & baking powder. Dont overbeat the batter.
For a cake bake it in a 20cm ring pan on 170 C (325 F) for about 45 mins.
This mixture will produce around 18 standard size cupcakes and they are baked at 170 C (325 F) for approx 18-25 mins. You want them to be light golden brown and a toothpick comes out clean.
Note: They are even better the next day. If you can wait that long 
Happy Caking
Louise
1. Gis
February 2nd, 2009 3:58 pm
Ey Lou! That’s a mistery for the books!! hehehe xD
I NEVER got to understand where did the bana post go xD
Luckily you were able to bring it back
*giggle*
Hugs!
2. Anonymous
February 2nd, 2009 4:34 pm
Awesome post Louise! Any chance we can have the receipe of the frosting please?
Many thanks!
3. Pilar
February 2nd, 2009 4:41 pm
uhmmmm….. happy caking too
4. Whitney
February 2nd, 2009 5:03 pm
Banana cupcakes with chocolate frosting….yes please! Thanks for sharing.
5. Sandee
February 2nd, 2009 5:12 pm
Hmmm! I love Banana’s, I have not yet tried a banana cupcake. Thanks to this recipe, I guess now I have no excuses.
Sandee – Cake Thoughts
6. Gem
February 2nd, 2009 6:23 pm
I love that flower, would you mind sharing what cutter you used?
Thank you so much for this wonderful site…it’s a baker’s heaven!
7. Hillary
February 2nd, 2009 6:37 pm
I don’t know…those do look good but these banana cupcakes are definitely a contender!
8. lisa
February 2nd, 2009 7:22 pm
Hi Louise,
I have been enjoying your site for a few weeks and just LOVE it thanks for this recipe,it look yummy! and thankyou for all you wonderful knowledge.Thankyou for sharing it is soooooo inspiring
Lisa x
9. Kookie
February 2nd, 2009 10:02 pm
That looks good. I also want to know recipe of the chocolate frosting.
Thanks for sharing!
10. apparentlyjessy
February 2nd, 2009 10:31 pm
I was planning on making banana cupcakes soon, you must have known! They look gorgeous!
11. Marie
February 2nd, 2009 11:44 pm
Mmmmmm…..must have to try these!!!! I love your blogg.
12. lisa
February 3rd, 2009 12:57 am
Thanks for that Louise, i’ll try them out!
What chocolate buttercream or glaze did you end up using?
13. lyzzie
February 3rd, 2009 2:00 am
Hi Louise
Your work is wonderful they delicius .
Thanks for mns. oxoxoxo
from Monclova,Coahuila. Mexico
14. Marie
February 3rd, 2009 7:04 am
can these banana cupcakes be made in the microwave ?
15. The Chic Cakery
February 3rd, 2009 3:28 pm
It’s so hard to find a banana cake recipe that actually comes out “cakey”. The last time I made banana cuppies, everyone I gave one too said “Thanks for the muffin.”
Thanks for another recipe to add to the ol’ To-Do list!
16. Louise
February 3rd, 2009 4:15 pm
I think that I will have to whip up a chocolate frosting recipe for you then…?
17. Anonymous
February 3rd, 2009 11:03 pm
Thank you for sharing this recipe
18. miss-kanakana
February 4th, 2009 1:04 pm
That looks soooooo good
and your blog is fantastic!
19. shalum
February 4th, 2009 2:07 pm
i love banana cake! and making them into cupcakes are just so cute!:)
20. Summer Rippe
February 5th, 2009 12:09 am
Unbelievably gorgeous. And sounds sooooo yummy!
21. Diana
February 5th, 2009 1:50 am
I love your website. I’ve learn a lot from here.
May I ask, once the cupcake is frosted with buttercream and decorated with fondant flowers ( like your banana cupcakes), how do I store the cupcakes? ( since buttercream should leave in the fridge and fondant with get sticky after fridging. ) Many thanks.
22. Anonymous
February 5th, 2009 11:39 am
Hi Louise,
Your banana cupcakes looks so pretty. I visted kathryn’s too and it looks very cakey.. what I like! I made twice over end of last year and they came out rather dense and heavy and my children didn’t like them.. and I was eating those banana cake for days ;((. Will definitely try this one.. I’ve copied and pasted the recipe already).
I’ve been following your blogs for quite some time now and your blog, tuturial and work is good, helpful and easy to understand. I’m wondering whether you have a buttercream recipe that you can share. I did a search on yours but don’t want swiss or italian BC.. don’t want the one that use eggs (even though it’s pasteurised). The reason I’m asking is cos my buttercream consistency seems ‘wrong’. My drop flowers come out nowhere looking like drop flowers!! besides the others tips not coming the way they should!! Sounds simple to most people but I don’t seem to be able to get it right!!
Angela
23. FA
February 7th, 2009 1:35 am
hi, do u mind sharing the frosting recipe as well? thanx
24. Stephanie
February 8th, 2009 5:40 am
These look so cute! I bet they taste soo good =)
PS: I added you to my blogroll <3
25. Darlene
February 8th, 2009 8:24 pm
Hi – i have a quick question,
i’m a new baker and in your recipe it calls for sugar – now is that powdered sugar or regular sugar?
Thanks for your time – Darlene
26. Louise
February 8th, 2009 10:47 pm
Thank you for your comment always appreciated. The chocolate frosting is now posted.
Diana: cupcakes are always best the day they are made
but I would personally not have any proplem eating them on the 2 or 3 day if they are left “outside” meaning stored in a cool place. Sugar is a natural preservative so I would only worrie if the butter would taste stale.
If you are having problems with your fondant decoration then try and mix in some gumtex. It helps keeping the shape and it wont get soo sticky. I mix gumtex /Tylose powder when ever I am making decorations to put on my cakes.
Angela: I hope that you will love this recipe. Yes kathryn makes some amazing cakes and she is such a nice person too.
Now for the bc recipe, since I normally dont use bc to decorate cakes with except CC’s. But when I do before covering with fondant I make a bc with equal parts of icing sugar and butter and a few tbsp of milk. My drop flowers tend to look frilly when I make them and nothing like on the Wilton cakes.
Darlene: It is regular sugar
27. Jacqueline
February 9th, 2009 9:29 pm
yummy!!!
28. Selina
February 17th, 2009 9:38 am
I love all the cakes you make in fact. It is a pity that I have never tried to make any that really seems difficult in fact. Fantastic!!
29. Rebecca
February 18th, 2009 11:00 pm
could anyone translate the measurements for an American that doesn’t own a scale for weighing flour and sugar? I was going to make these for some soldiers that are coming home from Iraq and was very disappointed to see that I didn’t look at the recipe well enough to know I needed to buy a kitchen scale. Thanks
30. Louise
February 19th, 2009 1:11 am
Rebecca: Can you use this converting link? http://www.dianasdesserts.com Look under “conversion calculators”
31. dpotter
March 30th, 2009 12:41 am
i totally love these cupcakes, so light…… can i use the same recipe and leave out the banana to make vanilla ones…….
oh, got your book, love it!!!!!!
32. Louise
April 5th, 2009 2:02 pm
dpotte: Im not sure that they will be just as good. Because you leave out the banana.
33. Agnes
May 14th, 2009 8:51 am
wow…they were yummy as!! Went down a treat and then some…..
34. Julie
May 16th, 2009 8:31 pm
I’ve been looking for a good banana cake recipe for so long … and thanks to you I have finally found the recipe that reminds me so much of my childhood. These cakes are so light and yummy there is no way there will be any left to tast tomorrow !! Thank you.
35. Teddi
May 21st, 2009 2:30 am
About how much mashed banana does 2 large bananas make? A cup or two? I usually freeze my old bananas and just make a puree.
36. Louise
May 21st, 2009 10:31 pm
Teddi: Hmm not sure but I would say 1 cup.
37. Jennifer
June 22nd, 2009 4:21 am
Cupcakes are just delicous… many thanks for the recipe
38. DAHL HOUSE COOKIES
July 10th, 2009 2:27 am
Oh my goodness.. I’ve stumbled on your site.. and I’m hooked… I also will need to hire a maid… as well as look for a new job. lol I’ve always loved to bake and recently took some Wilton cake decorating classes. Louise, you are a wonderful inspiration and I look forward to following your site. Thank you so much for sharing your recipes and inspiring the rest of us with your gorgeous pictures!
Thanks so much.. Darlene
39. Anna
July 28th, 2009 4:55 am
Hello! I love those cupcakes. What tip did you use for the frosting? Thanks!
40. Louise
July 28th, 2009 1:05 pm
Anna: I used a large star tip that you use for piping with whipped cream. The 1M from Wilton could also be used I think.
41. sweatcorn
August 24th, 2009 10:46 am
Hi Louise,
I tried your recipe over the weekend, it delicious!!! But mine seems kinda oily as the base of the cuppies are soaked wif oil. Any suggestion to overcome this??
42. Sandra
September 4th, 2009 2:16 pm
Hi,
I tried this banana cupcake recipe with the chocolate frosting….definitely a keeper. They were the BEST!!! Can I make a cake from this recipe? I need to make a 12″ square banana cake for next Saturday. Would this work?
Thanks
43. Louise
September 6th, 2009 9:03 pm
sweatcorn: Hmm strange, mine never turns out oil. My only idea is the amount of butter? but not sure.
Sandra: well this recipe is for an 8″ round pan. So you would need to double or triple it?
44. nadia
September 12th, 2009 2:38 am
YUMYUMYUM!
45. Julie
October 2nd, 2009 6:58 pm
Thank you so much for this recipe, cupcakes were so tasty and delicios!!!My family liked it for sure. But I had little problem during cooking – there were cracks on the top of each cupcake. Although your are so smooth!! what’s the secret? I want them to be perfect))
46. Louise
October 5th, 2009 9:44 pm
Julie: Mine comes out with cracks too
but what I do is the moment I take them out, still “soft” I smoothe them with the back of a spoon this helps if they are slightly “vulcano” like. But there still may be cracks.
47. xxglamourboixx
February 18th, 2010 7:09 pm
i would lovwe to know how you make those beautiful flowers that are show cased on top of these cupcakes… =]?
48. Mari
February 26th, 2010 8:21 pm
Hi Louise,
I have my own favorite banana cupcake recipe, but I’ll take your word and give this recipe a try. What kind of chocolate frosting did you use? I like the fact that it is very dark brown.
Have a blessed afternoon!
Mari
49. Louise
February 27th, 2010 9:45 pm
xxglamourboixx: I am working on a tutorial for them.
Mari: I used a chocolate fudge frosting with lots of dark cocoa powder. Its from the 125 cupcake book by Julie Hasson.
50. Diana
March 10th, 2010 5:00 am
Hi Louise,
First and foremost I’d like to let you know that I’ve been following your site for a few months now and I think your tutorials are FAB, not to mention your creations.
I just wanted to know if the banana cake recipe calls for salted or unsalted butter, bc I’ve tried it twice now with unsalted butter and found it tasted a little bland. The first time I thought it was bc i didnt let the bananas ripen enough, so the second time i made sure they were black. I really like that the cake was moist and not too dense.
I’d just like a more intense banana flavor.
THanks
Thanks
51. Louise
March 15th, 2010 11:58 pm
Diana: For this banana recipe I only use salted butter. In fact I always use salted butter whenever baking. But I will then leave out the “extra” salt in the recipes. You can add 3 bananas if that helps. I so love this recipe and they are even better the next day.
52. Zoey
March 23rd, 2010 6:10 am
hey louise!
awesome recipe! gotta try it this weekend, my boyfriend loves banana, this will be a nice treat for him. Thanks so much!!!
53. cakes to vijayawada
April 5th, 2010 8:24 pm
Is that is to make a cup cakes? Umm…Thank you Louies for your simple tips. My wife likes banana cakes. I try some time this weekend.
54. Kirsty
April 22nd, 2010 3:44 am
have used this recipe for a while now..and i can say that everybody LOVES THEM!!! the only thing i adjusted was the bananas..i used 3 instead of 2
thank you thank you for this recipe
55. Kelli
May 5th, 2010 12:29 am
Louise,
The flowers on your cupcakes are GORGEOUS! Did you use the same petunia cutter and veiner as in your tutorial? Also, did you use the same gum paste recipe?
56. Louise
May 13th, 2010 10:17 pm
Kelli: Yes I did. I do think though that this was just rolled fondant with tylo.
57. lolusde
July 9th, 2010 12:07 pm
mouth watering recipes..thank youi
58. cate
August 10th, 2010 1:33 pm
what type of flour? plain or self raising?
59. Jen
August 12th, 2010 12:02 am
Louise – I love your site! Can you tell me if you use unsalted or salted butter for these? I’d like to give them a go…
60. FrSchlumpf
August 13th, 2010 12:16 am
Hi cate,
If the recipe calls for baking powder, then plain flour is the way to go.