Reviewed: Mar. 15, 2009

Fantastic! No other words to describe them. I frosted them with Banana Butter Icing and sprinkled mini chocolate chips on them.

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Mary

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Mar. 10, 2009

The cupcakes are phenomenal! They are nowhere near muffin status. They are light and just sweet enough ( I cut the sugar down to 1 c. because I topped it with a Banana rum buttercream). They are very much cake like not dense at all like a muffin or banana bread. They have an excellent banana flavor (the recipe calls for mashed bananas but I pureed them because I didn't want chunks, and that worked out great) Try this recipe you won't regret it!

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shortstuff2u_21

Cooking Level: Expert

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Reviewed: Mar. 6, 2009

Another great recipe! these are delicious. I cut the sugar down to 1 cup and they are plenty sweet with the frosting on top. I added cream cheese to the frosting

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GARSKESD

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Mar. 6, 2009

These cupcakes were very easy to make and the flavor was okay. I didn't change anything with the recipe or the frosting. My husband made a comment that the flavors of the frosting and the cake didn't really go together and I agreed. Maybe chocolate would have been better.

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Holly

Cooking Level: Expert

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Reviewed: Jan. 22, 2009

This recipe is amazing! The cupcakes are light to begin with, but to make them even lighter I used half all-purpose flour and half cake flour. I highly recommend this recipe!

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Thea

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Reviewed: Jan. 21, 2009

Best ever recipe. I have never failed with this simple recipe and the taste has always come out good.

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punitasablok

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Reviewed: Jan. 18, 2009

Absolutely delicious! I always keep brown bananas in the freezer in case I get inspired to make banana bread, but this recipe might inspire me to make banana cupcakes more often instead! I frosted these with the "Rich Chocolate Frosting" recipe from this site and they were a huge hit.

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Laurebelle

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Reviewed: Dec. 3, 2008

After reading through a number of reviews, I feel it's important to make clear that these are not muffins, nor is this banana bread in a muffin tin--these are definitely cupcakes. Banana bread, of course, has a moist but dense crumb. These are pleasantly sweet, moist, light and fluffy little cakes. And very GOOD cupcakes at that! I used buttermilk powder for the buttermilk, which is always nice for times like this when only a small amount of buttermilk is called for. I skipped the frosting as I was craving a banana/chocolate combo and frosted them with "Chocolate Cream Frosting," also from this site. I tasted one before I even frosted them and had to restrain myself from having another--they were that delicious.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 14, 2008

Oh man were these ever good! Next time I will fill the tins fuller, as they didn't get quite as big as I would have liked, but they tasted WONDERFUL! I added about 1 cup of chocolate chips, and instead of the icing recipe used here, I made Cream Cheese frosting, as suggested by some previous reviews, and I for sure think that's the way to go. Super tasty!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Oct. 28, 2008

This seemed half muffin half cupcake to me but the taste was good. The frosting was too sweet for me.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Sep. 7, 2008

I was afraid these might turn out muffin-y rather than cake-like... While they weren't super fluffy they definitely weren't muffins (which was good!) Nice banana flavour too. I used cake flour (that's what I had) and butter rather than shortening (again because I had it on hand). Didn't try the icing because I wanted a cream cheese frosting instead. These were popular and I'll definitely make them again!

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pointpixie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 28, 2008

xx thinkpink xo is exactly right. Mediocre variation of banana bread with very sweet frosting.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 11, 2008

Instead of the frosting (sugary and buttery) I put some semi-sweet chocolate chips in the batter. Chunky monkey baby!

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Deester

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Reviewed: Jun. 1, 2008

These turned out pretty good, not really amazing but they taste fine. I don't know if I would make them again, they're kind of a mediocre variation of banana bread, only with frosting. But they were fun to try!

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xx thinkpink xo

Living In: Issaquah, Washington, USA

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Reviewed: May 20, 2008

Fantastic! Just perfect, nice, subtle flavour, not too sweet, but cupcakey enough. I used an extra 1/4 cup banana, half brown sugar and margerine instead of shortening, and they still turned out great. Will definitely make these again :) I used cream cheese frosting on top from allrecipes

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phatfish

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Reviewed: Apr. 28, 2008

Excellent recipe!! very moist banana-ey cupcake, it's like a cross between muffin and cake. I do suggest you cut the sugar, i only use 1 and 1/4 cup and it's perfectly sweet. I also substitute half the milk in the icing for lemon juice (to balance all that sugar - giving it a fresher taste). It takes me 30mnts to fully cooked it. (15mnts at 175C and 15mnts at 150C) i turn down the temp because the top's already turned golden brown at the first 15mnts - don't wanna burnt it :)

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cajoeen

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2008

These cupcakes are amazing! I'm a spice freak so I always add cinnamon, nutmeg, ginger and cloves (as much as I'm in the mood for). Also, I was out of vanilla one day and used orange extract instead--they turned out great! Thanks so much for the recipe!

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BusyBusy

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Reviewed: Apr. 1, 2008

Followed exactly. Amazing!

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julie05

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 22, 2008

Very good, they're definitely cupcakes. Some comments said they tasted like muffins, but they are definitely sweet and cake-like.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Mar. 19, 2008

I also used cream cheese instead of butter. Without frosting the cakes were okay, but with the frosting perfect. I put some cinnamon in half of the batter; with the cinnamon the cakes (actually: muffins) tastes better!

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