If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.


Recipe Summary

20 mins
25 mins
1 hr 5 mins
20 mins
12 cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.

  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.

  • Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

Cook's Notes:

After I piped the frosting on, I sprinkled cinnamon-sugar and crushed walnuts on top.

You can also make a ganache to pour over the cupcakes. Start off with 8 ounces semisweet chocolate and 8 ounces heavy cream. Break up the chocolate into a bowl. Heat the cream in a small saucepan until simmering. Pour over chocolate and let sit a minute to let the chocolate melt. Whisk gently until chocolate and cream have incorporated. Let cool slightly and pour over cupcakes.

Nutrition Facts

470 calories; protein 6.7g; carbohydrates 45.9g; fat 29.8g; cholesterol 97.9mg; sodium 278.7mg. Full Nutrition