Banana Nut Cupcakes

14 Apr

Banana Nut Cupcakes

Serves 12 cupcakes


1 cup Whole Wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick softened butter
1/2 cup sugar
1/4 cup vanilla or plain yogurt
1 1/2 teaspoons vanilla extract
2 eggs
3 ripe bananas, peeled, and mashed
1/2 cup chopped walnuts


Preheat oven to 350 degrees.
Line muffin pan with cupcake liners.
In a medium bowl, combine whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add butter and sugar. Beat with a electric mixer until combined.
Add yogurt and vanilla extract.
Slowly beat in eggs, one at a time.
Incorporate the dry mix with the wet mix until thoroughly combined.
Add the bananas and walnuts. (Be careful not to over mix)
Fill each cupcake liner 3/4 way full.
Bake for about 20 minutes. (Until tops of cupcakes turn golden-brown and when a toothpick comes out clean)
Let cupcakes cool before frosting.

If you’re a banana lover like me, try complimenting these cupcakes with a light and fluffy peanut butter frosting!

Light Peanut Butter Frosting


1 cup peanut butter
8 oz. cream softened cheese ( 1 package)
8 oz. Cool Whip, thawed (1 container)
1/3 cup powdered sugar


Beat the peanut butter with the cream cheese until combined and smooth.
Mix in powdered sugar.
Fold in Cool Whip.


2 Responses to “Banana Nut Cupcakes”

  1. Recipe Chefs April 15, 2011 at 5:52 am #

    Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.


  1. First summer baking day: Banana Nut Cupcakes (out of necessity) | Slaughterhouse Rules - June 13, 2011

    […] I set out to find a good banana nut cupcake recipe and came up with a good one here. I was a little ify about using whole wheat flour, but I gave it a try and really enjoyed the […]

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