Very tasty alternative to banana bread. My husband and kids like these with or without frosting!

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
24
Yield:
2 dozen muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place muffin liners into two 12-cup muffin tins.

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  • Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy and smooth; slowly beat in brown sugar and white sugar until light and fluffy. Add eggs, one at a time, until fully incorporated. Stir in canola oil and applesauce; mix well. Mix in flour, baking soda, baking powder, cinnamon, and salt until just combined. Stir in bananas and 1 teaspoon vanilla extract; fold in pecans. Fill muffin liners 2/3 full with batter.

  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 28 to 33 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy; mix in confectioners' sugar and 2 teaspoons vanilla extract until frosting is smooth. Frost the cooled cupcakes.

Nutrition Facts

415 calories; protein 3.7g 8% DV; carbohydrates 51.4g 17% DV; fat 22.7g 35% DV; cholesterol 56.4mg 19% DV; sodium 312.8mg 13% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2012
You can call these cupcakes or muffins - we called them GOOD! With or without the frosting these are keepers! Read More
(8)

Most helpful critical review

Rating: 1 stars
03/21/2013
actually tasted good but every one of the 110 mini cupcakes sunk in the middle and stuck to the paper liners hopeless waste of all those great ingredients Read More
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/14/2012
You can call these cupcakes or muffins - we called them GOOD! With or without the frosting these are keepers! Read More
(8)
Rating: 5 stars
11/28/2012
I tried this recipe today and it's delicious. The batter was so good that I wanted to eat it raw!! Best cupcakes I have ever made from over ripe bananas and will use it again and again!! Wouldn't do a thing to change it!! Thank you Linda for sharing it with us!! Dorie Read More
(8)
Rating: 5 stars
01/17/2014
I barely bake and I never leave reviews on this site but this recipe is one of the best things I have ever made. The muffins are so moist and tasty. I love when I get a bite of the pecans. Read More
(1)
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Rating: 5 stars
03/13/2016
yum! Read More
Rating: 5 stars
01/15/2014
These are the best. Recipe was followed as written and it was very easy and very very good. Read More
Rating: 5 stars
09/06/2017
Only change was to omit pecans as we don't care for them. Also next time I'll reduce the confectioners sugar to 3 cups otherwise among the best I'v made and received many compliments from those for whom I made them at work. Read More
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Rating: 5 stars
01/27/2015
Delicious recipe! I had many people tell me this was the BEST banana bread / muffin they had ever had! So moist and flavorful! This is staying in my recipe box without question! Read More
Rating: 1 stars
03/21/2013
actually tasted good but every one of the 110 mini cupcakes sunk in the middle and stuck to the paper liners hopeless waste of all those great ingredients Read More
Rating: 5 stars
04/19/2019
Awesome recipe! It's a keeper Read More