Unique and Moist Banana Bread Cupcake Recipe
This recipe takes the beloved flavor of banana bread and turns it into something even more special. These cupcakes are incredibly moist, thanks to the use of ripe bananas, and they're perfectly spiced with a hint of cinnamon and vanilla. Whether you enjoy them plain, with a sprinkle of nuts, or topped with a creamy frosting, these cupcakes are sure to become a favorite in your baking repertoire.
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 medium to large ripe bananas (mashed)
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cups packed light brown sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for a warm flavor)
- 1/4 cup whole milk
- 1/2 cup chopped walnuts or pecans (optional, for added texture)
- 1/2 cup chocolate chips (optional, for a sweet twist)
- Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the tin if you prefer.
- Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using). Set this mixture aside for later.
- Prepare the Wet Ingredients
In a large bowl, mash the ripe bananas until smooth. Stir in the melted and cooled butter, ensuring it’s well combined.
Add the brown sugar, eggs, vanilla extract, and milk to the banana mixture. Stir everything together until smooth and well-mixed.
- Combine Wet and Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients. Stir just until combined—be careful not to overmix, as this can make your cupcakes dense.
- Add Optional Mix-Ins
If you’re using nuts or chocolate chips, gently fold them into the batter at this stage. These add-ins give your cupcakes extra texture and flavor.
- Fill the Cupcake Liners
Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full. This allows room for the cupcakes to rise without overflowing.
- Bake to Perfection
Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be golden brown.
- Cool and Enjoy
Once baked, let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve them warm or at room temperature.
- If you like a bit of texture, leave some small banana chunks when mashing instead of making a completely smooth puree.
- These cupcakes freeze well. Just wrap them individually and store them in an airtight container for up to 3 months.
Have Fun Baking!