Sweet-smelling, dense, and moist, these cupcakes don’t really need a frosting—it’s just icing on the cake! 
And yes, they really do taste good made with olive oil. These cupcakes are good keepers; they stay moist for up to a week.
Banana Cupcakes
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
WET INGREDIENTS
- 1½ cups mashed ripe bananas (3 or 4 bananas)
- ½ cup olive oil or vegetable oil
- 1⅓ cups packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- ¼ cup plain yogurt
DRY INGREDIENTS
- 1½ cups unbleached white flour
- 1 teaspoon baking soda
- ½ teaspoon salt
COFFEE OR CHOCOLATE CREAM CHEESE FROSTING
- 8 ounces cream cheese, at room temperature
- 3 tablespoons butter, at room temperature
- 1 cup sifted confectioners' sugar
- 2 tablespoons brewed coffee or 1 tablespoon cocoa powder
Instructions
- Preheat the oven to 350°.
- Prepare two standard cupcake pans with liners, cooking spray, or butter.
- With an electric mixer on medium speed, mix the wet ingredients until smooth and
- creamy, a minute or two.
- In a separate bowl, sift together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix at low speed until smooth.
- Spoon the batter into the cupcake pans, filling each cup about three-quarters full.
- Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
Love your site and recipes. Could I have your awesome carrot cake recipe, please
Glad you enjoyed the carrot cake. The recipe in our new book “Frosted Carrot Cake” should work well for you.
I love your recipes, and have for many years…my most recent favorite is your banana cupcake recipe… Everybody Loves them!! Thank you so much for so many
These cupcakes get better every day they sit. I opted for the coffee frosting and make it with instant espresso. Everyone at work was crazy about them.