MARI'S BANANA CUPCAKES
These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!
Provided by Mari
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
- Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g
GINA'S BANANA CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
- Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
- In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
- Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.
BANANA CUPCAKES
This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. -Wanda Thole, Leonard, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.
Nutrition Facts : Calories 297 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA PANCAKES RECIPE BY TASTY
Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, mash bananas.
- Mix in the egg, then vanilla and cinnamon.
- Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams
PEANUT BUTTER AND BANANA PUPCAKES (DOG TREATS)
I adapted this recipe from "the poop pantry" http://www.thepoop.com/pooppantry/bananapupcakes.asp We took out the flour (because they say dogs are not supposed to eat wheat), and also removed the vanilla extract (she can't taste the difference so why add un-natural ingredients). I added peanut butter for extra flavor and protein. I usually halve the recipe so that it fills one mini muffin tin pan. You can freeze extras so you always have yummy treats ready!
Provided by mikey ev
Categories Tropical Fruits
Time 25m
Yield 48 mini muffins, 48 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350 degrees.
- Prep mini muffin tin with non-stick spray.
- Mash bananas in a large bowl.
- Add water, egg, and peanut butter.
- In a food processor, pulse oats and baking powder until it becomes fine (like flour).
- Add dry ingredients to banana mixture.
- Pour into mini muffin pan(s) until 3/4 full.
- Sprinkle each pupcake with a few extra oats.
- Bake 20 minutes, rotating once.
Nutrition Facts : Calories 47.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 4.4, Sodium 27.6, Carbohydrate 7.8, Fiber 1.2, Sugar 0.7, Protein 2
BANANA PANCAKES I
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
Provided by ADDEAN1
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g
MOIST BANANA CUPCAKES
I got this recipe my mother-in-law more than 40 years ago. They taste as good today as they did back then!-Arloia Lutz, Sebewaing, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 2g protein.
BANANA PUPCAKES
These are great for birthdays! Some carob chips can be melted and used for "frosting." Feel free to add other ingredients such as sunflower seeds (without the shell), nuts, carob chips, shredded carrot, or diced apple. Crunchy peanut butter can be used instead of smooth. Whole wheat flour is always better than white. Extra treats or double batches can be frozen for future use.
Provided by seahorse73
Categories Low Cholesterol
Time 40m
Yield 8 pupcakes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Mash bananas in a large bowl. Mix in all the rest of the ingredients until well blended, and then pour into cupcake pans.
- Bake 20 minutes.
Nutrition Facts : Calories 232.4, Fat 1.2, SaturatedFat 0.3, Cholesterol 26.4, Sodium 147.7, Carbohydrate 49.5, Fiber 2, Sugar 10.3, Protein 6
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