Go Back
Banana Bread Cupcakes

Banana Bread Cupcakes Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 3 medium ripe bananas, mashed
  • ¼ cup buttermilk
  • ½ cup unsalted butter, melted and cooled slightly
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp fine sea salt
  • Optional: ½ cup semi-sweet chocolate chips or chopped walnuts

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin. Mash bananas; whisk in buttermilk, butter, sugars, egg, and vanilla until smooth.
  2. In another bowl, whisk flour, baking soda, baking powder, and salt.
  3. Fold dry ingredients into wet until just combined. Fold in chocolate chips or walnuts if using.
  4. Divide batter among cups, filling each about three-quarters full. Bake 18 to 20 minutes, until a toothpick comes out clean.
  5. Cool in the pan 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

For the best flavor, use bananas with speckled or fully brown peels. If the batter seems too thick, add an extra tablespoon of buttermilk. These cupcakes stay moist stored at room temperature for up to 3 days.