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Banana Nut Cupcakes

By: Vicki Abrahamson  
"These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. 'I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party,' notes the Seabeck, Washington subscriber. 'I like to top them with cream cheese frosting,' she adds."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 107 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

Ingredients

  • 1/3 cup butter flavored shortening
  • 2/3 cup sugar
  • 1 cup mashed ripe bananas
  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts

Directions

  1. In a mixing bowl, cream shortening and sugar. Beat in the bananas, eggs, milk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until combined. Stir in nuts.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2006 by KMS 
These tasted more like a muffin than a cup cake. I did not feel they were very moist either.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2009 by RAGDYANN422 
I agree with the previous reviewer that these were more muffin than "cupcake" and also that... MORE

 
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