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A Delicious Way to Use Up Overripe Bananas
If you’ve spent any amount of time on Baking with Granny, you’ll probably have noticed that I’m a bit of a banana fan! That’s the reason I have three variations of Banana Bread – they’re just one of my favourite ingredients to bake with. So, whenever I catch a couple of over-ripe bananas in the fruit bowl, there’s absolutely no chance they’re heading for the bin, no matter how black they are.
This Banana Cupcakes recipe came about because, as much as I love a slice of Banana Loaf, sometimes I fancy something a little lighter, a little sweeter and, of course, topped with a generous swirl of buttercream. These cupcakes have all the lovely banana flavour you’d expect, but in a soft, fluffy sponge that’s perfect for birthdays, bake sales, afternoon tea or simply enjoying with a cuppa.
They’ve also become one of those recipes that my home bakers come back to time and time again. I’ve even had messages from people who’ve used this recipe to make full-sized birthday cakes because they loved the flavour and texture so much 🥰 I always love hearing how you make my recipes your own, and that’s definitely one of my favourite examples!
Why Over-ripe Bananas Work Best
If your bananas are covered in brown spots, please don’t be tempted to throw them away! Ready for a bit of science? As bananas ripen, the starches in them break down into natural sugars, making them sweeter, softer and much, much easier to mash into your cakes. That’s exactly what gives these cupcakes their lovely banana flavour without needing to add any additional or artificial flavourings.
And top tip – if your bananas have become ripe but you’re not quite ready to bake just yet, simply peel them and pop them into the freezer. Once thawed, they’ll even be a little softer than fresh bananas, but they still work perfectly in these Banana Cupcakes, as well as in both my Banana Nutella Loaf and Biscoff Banana Loaf.
Banana Cupcakes vs. Banana Bread
Although they use many of the same ingredients, Banana Cupcakes and Banana Bread are quite a bit different in texture. Banana Bread is usually a little denser and designed to be sliced, whereas these cupcakes are lighter, fluffier and softer, making them perfect for topping with buttercream.
If you’re looking for something to enjoy with a cup of tea, as a little lunchbox treat or to send off to a local bake sale, my Banana Cupcakes are a brilliant choice. And if it’s a traditional loaf you’re after instead, be sure to check out my Banana Loaf recipe.
Ingredient Tips for Banana Cupcakes:
Before you get started, here are a few helpful notes about some of the ingredients used in these Banana Cupcakes.
Bananas
The riper, the better! Bananas with plenty of brown spots (or better still, completely black skins) are sweeter, softer and much easier to mash, giving these cupcakes their lovely banana flavour. If your bananas ripen before you’re ready to bake with them, simply peel them and freeze them until you need them.
Caster Sugar
Caster sugar is my preferred choice for these Banana Cupcakes because its fine texture creams beautifully with the margarine, helping to create a light, fluffy sponge. Golden caster sugar is also great and gives a slightly more caramel flavour. But if you only have granulated sugar, don’t worry – it will still work, although the texture may be ever so slightly different.
Want to know more about the different types of sugar used in baking? My Caster Sugar Ingredient Guide explains when to use caster sugar, suitable substitutes and US equivalents.
Butter or Margarine
For the cupcakes themselves, I recommend using a soft margarine from a tub, as it creams perfectly with the sugar and gives a lovely light sponge. For the buttercream, however, you’ll want to use a block margarine or butter, as that’s perfect for giving the best texture for piping.
Not sure which margarine to choose? My Margarine Ingredient Guide explains the different types, when to use them and what difference it can make to your baking.
Free-range Egg
I usually bake with mixed-weight free-range eggs, so I make this recipe with what is probably around a medium egg in the UK (roughly equivalent to a large egg in the US). Egg size doesn’t need to be overly exact here, though, so don’t worry if yours vary slightly – these Banana Cupcakes are very forgiving.
Self-raising Flour
Self-raising flour gives these cupcakes their light, fluffy texture. If you don’t have any to hand, you can make your own using plain flour and baking powder. I have broken down the quantities in the Recipe Notes below, or head on over to my Self-raising Flour Ingredient Guide for everything else you need to know.
Free-from & Vegan:
Gluten-free Options:
To make these Banana Cupcakes gluten-free, you should be able to swap the self-raising flour for a good-quality gluten-free self-raising flour. The texture may be slightly different, but they should still bake into lovely soft cupcakes.
Nut-free Adjustments:
This recipe contains no nuts, but as always, be sure to double-check the allergen lists on your individual ingredients, especially when decorating the cupcakes.
Dairy-free Swaps:
To make these Banana Cupcakes dairy-free, use a dairy-free soft margarine in the sponge and a dairy-free block margarine or butter alternative for the buttercream.
Egg-Free Adaptations:
To make these Banana Cupcakes egg-free, you can use a vegan egg replacer, such as Oggs. Alternatively, you could try flaxseed eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). As I haven’t tested either option myself, I can’t say for sure whether the texture will vary slightly.
Vegan Substitutions:
To make these Banana Cupcakes vegan, simply follow both the dairy-free and egg-free suggestions above. I haven’t yet tested a fully vegan version of this recipe, but if you do, I’d love to hear how you get on!
Allergy Disclaimer & Resources:
Any advice or suggestions to make recipes “free-from” or vegan are purely suggestions. Please double-check all packaged ingredients individually, taking extra caution when baking for those with allergies or intolerances.
For official guidance on food allergies, please see Food Standards Agency (food.gov.uk) | For more info on coeliac disease, please see Coeliac UK (coeliac.org.uk) | For more info on a vegan diet, please see The Vegan Society (vegansociety.com)
Top Tips for Banana Cupcakes:
- The Blacker the Bananas, the Better: Don’t be put off by bananas with brown spots or even black skins. The riper they are, the sweeter and softer they become, giving your cupcakes plenty of flavour while also making them much easier to mash.
- Don’t Overfill the Cases: Fill your cupcake cases to around two-thirds full for perfectly risen cupcakes, without the mixture spilling over the edges. An ice cream scoop is a great way to portion the batter evenly.
- Cool Before Decorating: Make sure your Banana Cupcakes have cooled completely before adding the buttercream. If they’re still warm, the buttercream will soften, melt and start to slide off.
- Fresh or Dried Bananas: I love topping these Banana Cupcakes with dried banana chips, as they add a lovely finishing touch and keep well. Fresh banana slices work too, but they’re best added just before serving, as they can quickly start to brown.
- Vanilla Buttercream Lasts Longer: I used to top these cupcakes with a cream cheese frosting, but over the years I’ve come to prefer a simple vanilla buttercream. Not only does it pair perfectly with the banana flavour, but it also keeps much better, making these cupcakes great for parties, bake sales or making ahead.
- Make Them Your Own: Fancy a little twist? Try folding a handful of chocolate chips or chopped walnuts into the batter, or add a pinch of cinnamon for a little extra warmth.
- Freeze Overripe Bananas: If your bananas are ready before you are, simply peel them and pop them into the freezer. Once thawed, they’ll be softer than fresh bananas and still work perfectly in these cupcakes.
Banana Cupcakes FAQs
The riper, the better! Bananas with plenty of brown spots – or even mostly black skins – are sweeter, softer and much easier to mash. They also give the cupcakes a stronger natural banana flavour.
Absolutely! Frozen bananas work brilliantly in these Banana Cupcakes. Simply thaw them first, drain away any excess liquid if needed, then mash them as you would fresh bananas. It’s a great way to save overripe bananas until you’re ready to bake.
Yes! The cupcakes are lovely on their own if you’d prefer something a little less sweet. You could also dust them with a little icing sugar or top them with a sweet cream cheese frosting if you prefer.
Yes – and I know plenty of readers who have done exactly that! Although this recipe was developed as cupcakes, I’ve had lots of lovely messages from home bakers who’ve successfully baked it as a birthday cake because they loved the flavour and texture so much. If you decide to give it a try, you’ll need to increase the baking time and keep an eye on it as it bakes.
Yes. The cupcakes freeze well for up to 3 months. For the best results, freeze them without the buttercream, then defrost at room temperature before decorating and serving.
Dense cupcakes are usually caused by overmixing the batter once the flour has been added or using bananas that haven’t fully ripened. Make sure to fold the ingredients together gently and use well-ripened bananas for the lightest, fluffiest results.
Yes! These Banana Cupcakes are a great base for making your own. A handful of milk or dark chocolate chips, chopped walnuts or pecans all work great and pair beautifully with the banana flavour.
Definitely! This is a lovely recipe to make with children. Mashing the bananas is always a favourite job, and once the cupcakes have cooled down, decorating them with buttercream and banana chips is great fun too. Younger children will just need a little help when using the oven, and it might be easier to let them spread on the buttercream than try to attempt piping it.
More Classic Cupcakes
If you loved these Banana Cupcakes, here are some more of my favourite Cupcake recipes for you to try next:
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Banana Cupcakes
INGREDIENTS
For the Cupcakes
- 2 Bananas (ripe)
- 140 g Caster Sugar
- 55 g Soft Margarine (or Butter) (at room temperature)
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 1 tsp Vanilla Extract
- 3 tbsp Milk
- 225 g Self-raising Flour (see Self-raising Flour note below)
- 1 tsp Baking Powder
For the Icing
- 300 g Icing Sugar
- 150 g Block Margarine or Butter (at room temperature)
- 1 tsp Vanilla Extract
- 2-3 tbsp Milk
EQUIPMENT
- Cupcake Cases
- Ice Cream Scoop (optional)
- Piping Bag (optional)
- Large Star Piping Nozzle (optional)
INSTRUCTIONS
For the Cupcakes
- Preheat your oven to 170°C (150°C for fan-assisted ovens, Gas Mark 3 or 325°F) and line a muffin tray with 12 cupcake cases.
- In a large bowl, mash the bananas, then add the margarine/butter and sugar. Mix well until combined.
- In a separate bowl, whisk together the egg, milk and vanilla before adding to the mixture.
- Sift the flour and baking powder into the mixture and gently fold to form a batter.
- Spoon the batter into your prepared cupcake cases, filling each to about ⅔ full.
- Bake in your preheated oven for 15-20 minutes, until the cupcakes have risen, are golden, and a skewer inserted comes out clean.
- Once cool enough to touch, transfer the cupcakes to a wire cooling rack to cool completely.
For the Icing
- In a large bowl, mix the
icing sugar , butter/margarine and vanilla together until light and fluffy. If it appears a bit thick, you can add a tablespoon of milk to thin it out – just be sure to add a little at a time until you have your desired texture. - Once your cupcakes are completely cool, use a large star nozzle and piping bag to pipe the buttercream on top of each cupcake. Alternatively, you can spread the buttercream on the tops of the cupcakes instead. Finish by topping with a dried banana chip, if desired.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion, but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Substitutions:
- Butter or Margarine: I use a soft baking margarine for cupcakes as I find it to be more predictable and gives a lovely light cake, but would always recommend a block margarine for buttercream – I go into more detail about this in my Margarine Ingredient Guide. But if you are baking outside the UK, where margarine quality can vary massively, you can swap to unsalted butter.
- Vanilla Extract: Vanilla bean paste can be used in place of vanilla extract, if you want to go a bit extra! Or you can skip the vanilla completely if you aren’t a fan.
- Decoration: Dried banana chips are my favourite for decorating, but fresh banana slices work just as well if you’re serving the cupcakes straight away.
- Added Extras: If you want to shake things up a bit, you can also add some chocolate chips or chopped nuts (walnuts are my favourite) to the cupcake batter.
LIKE THIS RECIPE?
Leave a comment and rating below!Originally published in 2018.
ABOUT THE AUTHOR
Amy Beth Reid
Amy Beth Reid is an award-winning food blogger, mother, wife and cookbook author. Inspired by her childhood in the kitchen with her Mum – a professional baker and her children’s Granny – Amy now shares her tried-and-tested traditional home baking recipes with bakers of all abilities around the world. She lives in Scotland with her husband, two sons and her small pack of Siberian huskies.