Banana Cupcakes

I love bananas, but I always seem to buy more than I need, so I’m always looking for a new recipe that calls for bananas! I received a new cookbook for Christmas called “The Taste of Home Cookbook” and I saw this recipe for banana cupcakes so I thought I’d give them a try.  I was pleased with the end result, but I added a little more powdered sugar to the icing to thicken it up a bit.  I’ll post the recipe exactly as it is in the cookbook, if you like your icing thicker, just add a little more confectioner sugar to the icing recipe.

  I topped the cupcakes off with a dried banana chip.





1/2 cup shortening

1 and 1/2 cups sugar

2 eggs

1 cup mashed ripe bananas (2 to 3 medium)

1 teaspoon vanilla

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk


Lemon Butter Frosting


2 cups confectioners’ sugar

1/2 cup butter, softened

3 Tablespoons mashed ripe bananas

1 Tablespoon lemon juice




1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.Beat in the bananas and vanilla.  Combine flour, baking soda, baking powder and salt; add to  creamed mixture alternately with buttermilk, eating well after each  addition.


2. Fill paper-lined muffin cups two-thirds full.  Bake at 375 F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes, remove from pan to a wire rack to cool completely.


3. In a small bowl, combine the frosting ingredients and beat until light and fluffy  Frost cupcakes.


* nutrition Facts: 1 cupcake equals 270 calories, 10 grams of fat (4 saturated fat), 33 mg cholesterol, 168 mg sodium, 44 grams carbohydrates, 1 g fiber, 3 g protein.


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