This weekend my roommate was going out of town and had a bunch of bananas that were starting to over ripen. She told me I could bake with them if I wanted to instead of her just throwing them away. Of course, I took the bananas. Can you imagine me passing up the opportunity to bake? So, I pulled out this recipe that I have had around forever but never really had the chance to use.

This banana cupcake recipe is very similar to the banana cookie recipe but not quite as hearty and chewy. The cupcake has a very light and fluffy texture. I didn’t think the banana flavor was overpowering, actually, I think you can taste the banana more in this cupcake than you can taste the strawberry in the strawberry cupcakes I made for my sister. I digress. But really, the banana flavor is awesome, and when paired with the sweet chocolate frosting, to die for.


  • 1 1/2 cups organic all purpose flour (spooned and leveled)
  • 3/4 cup organic white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 stick of organic butter (melted)
  • 1 1/2 cups organic banana puree
  • 2 large eggs
  • 1/2 tsp vanilla


Preheat your oven to 350 F and line your muffin pan with cupcake papers.

To make the cupcakes…

  1. In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry mix.
  2. In a different medium bowl mix together the melted butter, banana puree, eggs, and vanilla. Pour about 1/3 into the well.
  3. Slowly start stirring the wet ingredients into the dry ingredients, keep doing this until all the dry and wet ingredients are incorporated but be careful not to over mix!
  4. Spoon the batter into the cupcake paper.
  5. Bake the cupcakes for 25 to 30 minutes, if you test with a toothpick it will come out clean.
  6. Once they are done baking, take them out of the pan and let them cool on a cooling rack.


While the cupcakes are cooling you can either make your own chocolate frosting or use a box mix like I did this time. If you decide to go with a box mix, I highly recommend using the one I used. It was quick, but it still tasted homemade, and I didn’t think it was overwhelmingly sweet like some mixes can be.