Banana Cupcakes

After reading through a number of reviews, I feel it's important to make clear that these are not muffins, nor is this banana bread in a muffin tin--these are definitely cupcakes. Banana bread, of course, has a moist but dense crumb. These are pleasantly sweet, moist, light and fluffy little cakes. And very GOOD cupcakes at that! I used buttermilk powder for the buttermilk, which is always nice for times like this when only a small amount of buttermilk is called for. I skipped the frosting as I was craving a banana/chocolate combo and frosted them with "Chocolate Cream Frosting," also from this site. I tasted one before I even frosted them and had to restrain myself from having another--they were that delicious.

I have tried this recipe once with old bananas, nice and ripe. It really was the most amazing tasting little cakes i have ever had, and they were finished in no time, we honestly could not stop eating. That day, i only really had bananas in the house, hence i didnt have special shortening or buttermilk, so i just replaced them with butter and normal milk. And what a fantastic little cake it was. I didnt even have time to ice them, we ate them all before i could finish the icing. Très très Bon!!

Excellent! Every time I serve these, I have someone ask me for the recipe. I've made them with buttermilk and with a milk/vinegar combo when I don't have buttermilk on hand, and they always turn out great.

These were excellent! We are banana bread snobs and it got a thumbs-up from my husband (his mouth was full of cupcake). Like other reviewers, I used butter instead of shortening, regular milk with a little extra butter (melted) and cream cheese in the frosting. And, they did require a longer cooking time to be done.

wonderful recipe! i make it all the time for parties, family dinners, or just whenever i have overly ripe bananas on hand. The recipe is so simple, and everyone loves them! i use cream cheese frosting instead~ it really goes well with the banana

Excellent recipe!! very moist banana-ey cupcake, it's like a cross between muffin and cake. I do suggest you cut the sugar, i only use 1 and 1/4 cup and it's perfectly sweet. I also substitute half the milk in the icing for lemon juice (to balance all that sugar - giving it a fresher taste). It takes me 30mnts to fully cooked it. (15mnts at 175C and 15mnts at 150C) i turn down the temp because the top's already turned golden brown at the first 15mnts - don't wanna burnt it :)

Very good, they're definitely cupcakes. Some comments said they tasted like muffins, but they are definitely sweet and cake-like.

These turned out pretty good, not really amazing but they taste fine. I don't know if I would make them again, they're kind of a mediocre variation of banana bread, only with frosting. But they were fun to try!

These were delicious, although I overbaked mine just a tad. I added some dark rum & cinnamon to the batter and some rum flavoring to a brown sugar icing that I found on another website. Very good flavor and a great recipe!

My review is for the cake ONLY, as I iced these with AR's "Banana Butter Icing" instead. This is a great banana cake. If you don't use shortening (I use Crisco, it's trans-fat free, but do what you like), then be sure to use actual butter. Margarine or other butter-blends may or may not yield the correct result here. Baking is not an art; it's a science, governed by mathematical and physical rules. Making weird substitutions violates those rules, and can yield weird results. As written, this is nothing at ALL like banana bread barring a light banana flavor. If you want a stronger banana flavor, use banana extract, because every additional tablespoon of real bananas you introduce to this recipe messes up the liquid:dry ratio. That's my best advice. Now, if only someone could teach ME the trick of frosting cupcakes perfectly, I'd be in business. Thanks for the recipe, I got a perfect yield of 18!

Excellent recipe! These are perfectly proportioned cupcakes, they come out full and round. They are very light and taste great. I used chocolate icing rather than the butter icing in this recipe. Will keep this recipe on hand for my ripe bananas in the freezer.

These are SOOOO good! I needed to use some overripe bananas and this is the first banana recipe I can happily give 5 stars to! I think it goes to show that there are a lot of good reviews here without highly advised "tweaking" recommendations, just mostly ingredient changes based on availability and some personal preferences! I didn't change anything in the recipe, made them as is, other than using mini muffin tins. And everyone is right, they are delicious without frosting, could pass for a sweet cake-like version of mini banana muffins. I couldn't stop eating them! I frosted some with the recipe here, less a 1/2 cup sugar and a bit more milk and the other half with that Creamy Chocolate Frosting recipe some other folks mentioned. They didn't need the frosting, and although they were good, I'd have to say they were even better plain. Next time, I might throw some chopped walnuts in the batter too! Sidenote: It took 2 medium bananas to get 1 cup of mashed banana for me.

This were great except I think there is too much fat in the recipe. I will reduce the shortening in the future. I also used plain greek yogurt instead of buttermilk and topped with a little ball of peanut butter before baking. No frosting needed. This recipe doubles well.

Really yummy! I love brown sugar with bananas, so I used 1 cup white and a 1/2 cup brown sugar. My buttermilk was expired, so I went with the regular milk/vinegar trick. I plan on using a cream cheese frosting and topping them with some toasted coconut! Thanks

Fantastic! I used a trick I saw on cooks illustrated tv to bump up the banana flavor. Microwave the bananas (whether green or brown) for 5 minutes. Strain the bananas and reserve the juice. Simmer the juice until it's reduced by half, it will be a syrupy consistency. Cool and add it back to the batter. It really bumps up the banana flavor without adding all that extra liquid, especially if you're using black bananas! I also reduced the sugar by 1/4 cup, and as others suggested, subbed brown sugar (3/4 c brown sugar and 1/2 cup white sugar). You can't tell at all. Next time I will reduce the sugar by 1/2 cup and see what it does. I made these in mini cupcakes and regular. Word of advice, when taking them out of the pan, whether you're using papers or not, they are really soft when warm. I dented a few, and one fell onto the others when tipping them out of the pan and it split in half as well as sticking to the top of the other and ripping the yummy browned crust off. :(. After they've cooled a bit, they are less fragile. Fantastic recipe, I'll be using it again and again!

I had tasted a banana cake made by a coworker a few years back and the taste and texture of these cupcakes reminded me of that cake. Very yummy! I chose to serve mine with a basic cream cheese icing and they were delicious! Would be great with nuts, too!

I had one very ripe banana that I wanted to use up so I adapted this recipe cutting it by 2/3. The cupcakes were very light and delicate in texture. I'm looking forward to making this again when I have the full portion of bananas on hand. Very good with a cream cheese frosting.

These are pretty good but not super sweet. I just made the cupcake and frosted with chocolate hazelnut frosting. I used three really ripe bananas that had been frozen and thawed. (I always put over ripe bananas in the freezer and then take them out and thaw them whenever I want to make something like banana bread. It works really well.)

My husband said that they were the best cupcakes that he had ever had. I made some peanut butter frosting to go on top! Yumm! They didn't last long! I didn't have buttermilk, so I used plain non-fat yogurt instead and also substituted butter for the shortening.

My kids (6 and 4) gobbled these up before I could even frost them. Maybe next time! The texture and flavor was very good. Since I'm at 6600 ft. I halved the baking soda and powder so that I didn't end up with hockey pucks. Also didn't have buttermilk, but sour cream did the job. Made 17 cupcakes, baked for 20 minutes.

DELICIOUS! I used butter flavored shortening and added chocolate chips. My plan is to make banana-split cupcakes by hollowing out center, adding strawberry jam and topping with vanilla frosting. This recipe was exactly what I wanted.

Excellent cupcakes! A truly moist light banana-y cupcakes with a slight crunchy topping. Recipe was easy to follow and simple to put together. I used 1/2 cup butter instead of shortening. I mashed 2 very ripe bananas which equaled 1 cup the recipe called for. I also opted to use1 tsp of banana extract instead of vanilla extract. stirred in 1/4 c. buttermilk along with all other ingredients. I ended up 22 cute delicious cupcakes. I could taste the moist sweet fluffy cakes with lots of banana flavors running throughout - perfect! My house smelled of banans...Mmm. As for the frosting, I decided to pass on the one called for in the recipe and use a chocolate frosting instead simply because everyone (except myself) loves chocolate frosting. This is a keeper for me! thank you for the recipe.

i LOVED this recipe. I did not change anything at all. It was very moist and the texture was awesome! I did not use the frosting though i made a peanut butter frosting =)

Very yummy! I used 2 previously frozen bananas which needed almost no mashing. I added 1/8 C peanut butter in the batter before flour. Kids absolutely loved them, even without frosting.

followed exactly....YUMMY!

These cupcakes were delicious! I had a jewelry party, and they were a big hit! I had to bake them for the full 20 minutes. I made a cream cheese icing for them instead of the one with the recipe. I will definitely be making them again.

these cupcakes are great and so easy to make!! I pretty much followed the recipes as is, except I added just a tad of cinnamon and used whole milk instead of butter milk (that was all I had on hand) and they turned out perfect!! Not a big fan of the frosting that is provided so will probably just try a cream cheese icing instead, but they are delicious on their own!! Will definitely be making these again!!

I've made this dozens of times (without the frosting) and it's wonderful! I've made a few changes of over time: the recipe scales back to 12 cupcakes well; brown sugar tastes better than white sugar; butter instead of shortening works well; a mix of butter and oil instead of shortening also yields a moist cake; using milk + vinegar works well; using plain milk works well; using almond milk was surprisingly delicious too! A super versatile recipe if you need to play around with it. 5 stars as is AND an extra 5 stars for also being a great base to work with!

Excellent cupcakes! I didn't use the frosting, because I wanted my own. Moist and light and super easy to make! They're not dense like banana bread. I would definitely make again!

Great cupcakes!! Everyone was surprised with the texture. I think they were expecting banana muffins or banana bread, but these were definitely "cakes". I got 19 out of a batch this afternoon and there is only 1 left. But I had 7 grandkids for dinner tonight.

These were very good cupcakes. I gave them 4 stars because they stick to the paper cup. Although very moist, not like cake at all. I used 5 bananas because that is how many I had. Very banana-y flavor. I did make cream cheese icing and made it thin enough to dip the tops into. Sprinkled nuts on top for come crunch for Hubby. He loves them. Told me to not forget this one. Thanks!

Great cupcakes! the taste so good and yummy. easy to make especially when you have over ripe bananas! five stars..

This is a good recipe. The cupcake was moist and soft. Since I used whole wheat flour instead of the regular one, i doubled the milk. I dont have a buttermilk so what i did was add lemon to the milk and let it sit for 10 mins before adding it to the sugar/shortening mix. 1/4 cup of milk needs .75 teasespoon of lemon juice.

A+++ My husband and guests loved these cupcakes!! Including my children of course. I made a cream cheese frosting and topped with crushed walnuts.... you should try this you wont be dissapointed.

excellent recipe for cupcakes - my husband is a banana fan but not me. Anyway, even tho it is more cake than bread this is also the recipe I use quite often for banana bread which is wonderful too.

I just made these for my husband's birthday and he loved them! Everyone else liked them as well. They are very moist and definitely cake-like, not like banana bread. The only alteration I made was doubling the vanilla and I used 4 medium very ripe bananas (one heaping cup). They needed to be baked a little longer, about 25 mins, but they still turned out delicious! This recipe is replacing my current banana cupcake recipe for sure! Oh and I frosted them with Betty Crocker cream cheese frosting, not the recipe included.

What a great simple recipe! I will use my own cream cheese frosting recipe on these...I will definatley make these again! My son just said I should add chocolate chips next time too!

I made a double recipe of these because of so many ripe bananas and was surprised by how delicious they turned out. My family ate them without frosting and found them to be wonderful as is. Will make a caramel frosting for those that will make it to church.

These cupcakes are spectacular! The flavor and texture are perfect and they're sweet, but not horribly sweet. I made them using a store-bought chocolate sour cream frosting. The only reason I don't give it the full 5 stars is that I had some trouble with the baking. They did not bake all the way through in the 20 min. They also came out of the oven all puffed up, but about half of them sank in in the middle after cooling. Nothing frosting doesn't help cover, though :) I will certainly make these again! Great recipe!

great recipe to work with and tweak! i omitted the icing, used butter instead of shortening, halved the sugar and added 1/2 teaspoon cinnamon and a cup of semisweet chocolate chips. it came out rich, moist, and fragrant (and not too sweet). super delicious! i'm definitely making these again! :)

Cupcakes were nice and light with just enough banana flavour. Excellent!

These are awesome! I haven't even put icing on them yet and about half of them are already gone. I didn't have any shortening so I used 1/2 cup of canola oil and they came out great. Going into the recipe box and used often. Thanks for the great recipe.

I had some over ripe bananas that needed to be used or thrown out, so I tried this recipe this afternoon. The cupcakes turned out GREAT. Sweet and fluffy and exactly what I was looking for. I only had skim milk (instead of buttermilk)and butter (instead of shortening) in the house, and they worked just fine. The cupcakes were light and so tasty!! I topped them with chocolate frosting and they were absolutely perfect. My husband raved!! We will definitely use this recipe again when we have super ripe bananas that need to be used in a delicious way!!

Very good. I didn't change anything. I think I over cooked mine- they weren't very moist- keep an eye!

I made these with whole wheat flour and a simple cream cheese frosting for my son's first birthday. Based on other reviews I substituted softened butter and whole milk for the shortening and buttermilk. The adults said they were good, and my baby seemed to thoroughly enjoy his first cake experience!

i made them today and substituted shortening with butter and buttermilk with milk with a few drops of lemon...i made half of the cups with crushed dark chocolate mixed in the batter...yumm..i would suggest lower the sugar..it was way too sweet.. frosted with choclate whipped cream.

these cupcakes where phenomenal! EVERYONE loved them at home...the recipe is perfect as is :) Thank you for sharing!

Love these cupcakes! I made these using a mini muffin pan and cream cheese icing. They were perfect. Will make them often.

it turned out sooooo yummy!!!! Thank you Wanda Thole for sharing this super cupcake recipe!!!!

I really liked these, they were very moist and had a great taste. However, they were a bit too sweet for me, so I didn't ice them. Next time I make them I will use less sugar!

These cupcakes are amazing! We let them cool, put whipped topping and maraschino cherries on top and drizzled with chocolate syrup! YUM! The kids loved them!

Made one large cucpcake with a new cake pan and filled the center with banana pudding. Delicious!

A lot like banana muffins with buttercream!

I always make just as written. They are Wonderful Cupcakes, not muffins or Banana Bread. My neighbor is now hints for me to make these as she knows I will share.

I'm on a baking vegan craze right now, and I'm low on ingredients. So, did some tweaking: Used 1/2 cup canola (out of shortening!! never let this happen in your kitchen!); substituted: flax for eggs, soy milk for buttermilk, and whole wheat for white AP; used three large bananas; added 1 C carob chips and crushed walnuts in batter and on top. SO light, tasty and moist! i'm never going back to banana bread! BAKE VEGAN! it's awesome when it comes out fab and every says it tastes fab..and then when the big vegan reveal happens, the shock value is priceless! ;)

Delicious!! Very simple and easy recipe likewise the overall taste is very easy and simple which isn't a bad thing at all. Sometimes it is nice to have a simple tasting thing, and sometimes they are more fitting for certain occasions!! They're good as in a family treat,picnic, get together and the like. They just aren't something you would pay $2-4 dollars for at a nice bakery. I used butter instead of shortening, about 1/4 cup more sugar, only 1/2 a teaspoon of baking soda, and sour cream instead of buttermilk. Taking advice from others I used cream cheese frosting and they turned out amazing.

These were just wonderful! So moist and flavorful. Definitely the consistency of a perfect cupcake, not banana bread. I followed the cake recipe exactly, except I didn't have buttermilk so I put 1 teaspoon lemon juice in my measuring cup then filled up to the 1/4 cup mark with milk. Voila, buttermilk! I didn't use this frosting, rather the chocolate cream cheese frosting recipe from this site. Decorated each cupcake with a banana chip on top. These got rave reviews, my guests couldn't stop eating them! Will make again and again.

The cupcake came out great, although it didn't rise like I expected it to. Probably had old baking soda or powder. The frosting was terrible! Needs some kind of flavoring. I ended up scraping it off!

These cupcakes were delicious. I followed the recipe pretty much as described and was awarded with a great cupcake. To give it a little more pizazz, I put a little piece of pineapple in the middle. My daughter said, "this is the best cupcake I've ever had". The reason for the four stars is because the frosting was not spectacular. Thanks for posting this recipe.

I love these cupcakes! The best advice I can give to make these absolutely amazing is to USE VERY RIPE BANANAS! Also, I used a cream cheese frosting instead of the one supplied in the recipe.

Just not that excited about these. I made exactly as stated and mine were pretty heavy for a cupcake. Not very moist either. I was dissapointed - but my hopes were pretty high due to all the rave reveiws. I would have been better off making my favorite banana cake (Banana cake VI)into muffins.

Three words: YUM! YUM! YUM! Make the cupcakes exactly like the recipe says but skip the frosting and nuts and top with a cream cream cheese, marshmallow, or chocolate frosting instead. (The frosting in this recipe is more like a glaze and looks like a runny mess unless you drizzle it on like in the picture.) Best cupcakes I've ever made! Thanks for the great recipe.

Great cupcakes. I added cinnamon to the icing and topped it off with walnuts like the photo. Very tasty. I also used regular milk instead of butter milk, and butter instead of shortening. Worked well.

Terrific cupcakes! I made these for a meeting and they disappeared. Also gave some to two guys from the water company working on our property and they loved them. I made no changes to the recipe. Yummy - thanks.

These did not turn out well for me. I'd like to say it was operator error but I'm not patient enough to try these again.

I have been craving banana baked goods, so when my daughter decided she wanted to bake cupcakes tonight for her grandma, we chose this recipe. We followed it exactly, and OMG they are incredibly scrumptious!!! We split one to determine whether we wanted to frost them. They are awesome without frosting, But we went ahead and put chocolate frosting on them. Wow- out of this world good!!! Thanks for the great recipe- I will be making these again and again!

Moist and pretty good but didn't pack the banana flavor I expected (based on my personal review as well as a dozen or so taste-testers). I frosted with a chocolate buttercream frosting, which went over well... but a light cream cheese frosting would be nice too (not a huge fan of the plain frosting posted).

These cupcakes are absolutely wonderful!!!!!! Very good banana flavor and moist. Added some chopped walnuts and used skim milk instead of buttermilk. Highly recommend this recipe. Could not help myself from trying them warm out of the oven before they were frosted. Had to eat 2 of them, they were so delicous!!! Thanks for sharing the recipe. I will be making these all the time!!!

This was my first time trying this recipe. I have just recently began baking for fun. The only thing I changed was the amount of banana i put in the cupcake batter. I used 4 medium bananas, mashed them, and then used an electric mixer to kinda liquify the bananas. It produced 1 3/4 cup banana mash which made the moistness of these cupcakes unbelievable. The recipe produced 24 cupcakes as opposed to 18 even filling 2/3 full. I then topped them with a dollup of my homemade cream cheese frosting and roasted walnuts. I brought them into the hospital and gave them away, and received RAVE reviews!!! I give this recipe 5 stars easily and will cook these again very soon.

These were delicious. Made just as written and LOVED them!

nice texture very light but for me a bit too sweet , also they have a bit too much oil underneath. but over is good will make them again but use only 1 cup next time or maybe 3/4 cup

As I was preparing this recipe, I realized I was out of cupcake liners. I just poured it in the pan and baked it that way, adjusting the time to bake longer It was fabulous, and my guests loved it too. I made a cream cheese frosting to put on it instead.

I made these cupcakes for my daughter's first birthday (because she LOVES bananas) and they were a big hit! The previous reviewer was right in saying that these are "cupcakes" and not banana bread. They are light and fluffy with a good banana flavor. I did use butter instead of shortening (as I always do) and they were delicious! I used a vanilla cream-cheese frosting instead of the buttercream, but I'm sure either would be wonderful. Thank you for the terrific recipe! Definitely a keeper!

i added bananas to the frosting - yum! and like everyone else i did the whole milk + butter instead of buttermilk amazing!

These are so delicious! I made them with the Chocolate Cream Frosting from this site as well and together they were incredible! They were very light and cupcake-y when they came out of the oven but then when I had to refrigerate them for the frosting they seemed to get more dense like a muffin. Still amazing though!

I also used cream cheese instead of butter. Without frosting the cakes were okay, but with the frosting perfect. I put some cinnamon in half of the batter; with the cinnamon the cakes (actually: muffins) tastes better!

I made these for a party and it was the only dessert that completely went!! There's a very strong banana flavor, but still so so good!!

Excellent recipe! My friends were all in heaven, and I've had multiple requests for these since. They're definitely a banana cake, like previous reviews said, and not a banana bread, but its the lightest fluffiest banana cake you'll ever have! My only changes were a bit of cinnamon and nutmeg for the cake, along with the extra bananas, and a touch of vanilla and cinnamon for the frosting.

Loved this recipe! had to put in oven a little longer than said but they still turned out wonderful! the frosting i thought had no flavor to it so i decided to add some vanilla, and it turned out perfect!!

Excellent Recipe! After reading the article on cupcake making, I realized that I could have done a few things differently to make them even better, BUT I made these for a party last night, and everyone complimented them. Very tasty :-)

These turned out fabulous!!!! I did as others suggested and replaced the shortening with butter, I used half & half instead of butter milk, I added a bag of choc chunks to the batter, and added a block of regular cream cheese to the frosting. I doubled the recipe and got 30 regular sized cupcakes and baked them for exactly 20 mins. I will be making these for Christmas!!!! Mmmmmm!

WOW to say the least. These worked up quickly and turned out flawlessly. Good texture and what a great way to use up the extra bananas that I had. I did not make the icing - and they are cupcakes, not muffins as some have suggested - they are more cake than muffin for sure.

these were SUPERB. light and fluffy, sweet, with a bit of banana flavor. my usually overly-critical mother said these were the best thing I've ever made. Will DEFINITELY make again. I should also add that I used regular milk instead of buttermilk, but didn't make any noticeable difference to me. they were still excellent even with that substitution!

I had 4 really ripe bananas and was looking for something different compared to banana bread. I made this recipe as is and let me tell you, they were AMAZING! Great reviews from the family! Definite yummy recipe!

SO YUMMY! Flavors of banana bread, but light and airy like a cupcake. I substituted butter for shortening, then added a couple teaspoons of mayonnaise to keep the tenderness. I also used a mix of milk and lemon juice for buttermilk. I added a touch of strawberry extract to the frosting, then lightly topped with coconut flakes and chopped walnuts. Really delish!

Everybody who's said that these are more like muffins and banana bread are way off mark. These are truly light, airy, and really delicious cupcakes and do stay true to everything that Wanda promises. I increased recipe to give 24 cupcakes and managed 30 out of them. I did some of these with metread's 'Cream Cheese Frosting with Brown Butter & Bourbon' recipe, and they were OUT OF THE WORLD. I did the rest with my own proportions of butter,confectioner's sugar and milk and a drop of red colour to make pink ribbons on the cupcakes for breast cancer awareness. These are splendid without frosting. And perhaps if you do want to frost them, you might consider cutting the sugar in the cupcakes a wee bit. P.S: I realised after putting these in the oven to bake, that I'd used butter instead of shortening....but no harm done whatsoever. =) Also, these took me between 15-18 minutes baing time. Thank you Wanda for sharing. This one is a definite keeper. =) P.P.S: Next time, I will cut the sugar down to 1 cup coz ripe bananas tend to lend a lot of sweetness too. (Cut back refers to original recipe for 18 cupcakes and not my increased version).

I followed the recipie exactly (well, besides making 12 servings instead of 18) and I thought they were amaaaazing! I LOVED them and wanted to eat them all day haha. But, I have to restrain myself. I iced them with the "Rich Chocolate Frosting" on this site and added some chopped nuts on top and they were amazing. They taste great alone too, though! I'm definitely making these again.

First banana cupcake I ever made and didn't disappoint at all, very moist, light and doesn't need any frosting. Good as is! I used to love baking but after a few not so good results (end result too dense or heavy), I gave up on it. This cupcake inspired me again to bake. Thanks for a great recipe.

Cut the sugar down to 1 cup. I did this, and they are sweet like a normal cupcake. I can't imagine what they would taste like with more sugar than 1 cup. Make sure your bananas are almost black. If not, they won't have any flavor. Make sure your ingrediants are @ room temp. Her directions aren't very clear ... dont just dump in ingredients. The eggs need to be beat 30 seconds after each egg. The addition of the dry to wet should be done in 3 segments, and under 60 seconds. Add first of 3 dry ingred. , incorporate just to combine (about 10-15 seconds) repeat . DO NOT OVERMIX. I cooked the first batch for 18 minutes, they weren't done so my second round I left in for 21, they were much better. Be careful when peeling off wrapper, they stick a bit. Thats annoying... I paired with a light fluffy PB buttercream....heaven, a must try!

I like banana bread.... I like cupcakes... so I thought these would be amazing... I followed the recipe to the letter, and I wouldn't make these again. One of my friends loved them, but I feel like they need more banana flavor... and I didn't enjoy the texture. I read a review saying these were just banana cupcakes, not a type of banana bread...nope... they're a hybrid. for me they're a no, but again, that's just me, everyone else at my house loved them.

thanks

I've made these a few times already and they have yet to disappoint! My kids love them! I made them again last night and added 1 1/4 c. chocolate chips and 1/3 c. chopped nuts topped with a chocolate frosting and they are just too delicious! Thank you for sharing your Mom's recipe!

MMMMMMMMMMMM!!! I put a little green food coloring in the batter for St. Patty's day. For the frosting, instead of butter, I used cream cheese and a touch of vanilla. These are yummy!! UPDATE. Made these again and doubled the batch. They weren't quite as moist as the first time, but still pretty tasty.

These were SO moist and delicious and received rave reviews from everyone who ate one! I used chocoate frosting and they were some of the best cupcakes ever. I will be making again and again!

I made these with peanut butter frosting and they were very good.

Cupcakes are very good, but expect to spend a lot more time making them than the recipe calls for. These are also more like muffins than cupcakes. But they do taste good.

Absolutely delicious! I always keep brown bananas in the freezer in case I get inspired to make banana bread, but this recipe might inspire me to make banana cupcakes more often instead! I frosted these with the "Rich Chocolate Frosting" recipe from this site and they were a huge hit.

These are nice. I had a banana that desperately wanted a recipe to be in, so I halved this recipe and made a half batch. My milk was sour so I did use it in the batter but wasn't willing to make the frosting with it. I drizzled a fudge icing over it instead and it worked well. The only issue I had was the bake time--I needed an extra 15 minutes, but that's okay. That's why they make toothpicks! Thanks for the recipe!

Light and fluffy, I like these alot better than banana muffins! They taste good both with and without frosting. Used a homemade banana icing on mine, next time I will try a chocolate frosting.