Banana Cupcakes

These banana cupcakes are based on one of my customer’s favorite cakes. Many years ago, my friend Debby asked me if I made banana cake. Not a big fan of banana, I hadn’t ever even considered it. Her son was really hoping to have a banana cake for his birthday so I said “Sure! I will give it a try.”

I found a great recipe in my library copy of The Cake Bible. I checked this book out so many times that I ultimately bought it!  Rose’s banana cake recipe from the book is adapted to make these cupcakes.

The changes from the Cake Bible recipe include: a reduction of the amount of salt, no lemon zest, the addition of potato starch, a change from butter to oil, and a blend of all purpose flour and cake flour.

Banana cupcakes are ready to bake.

Banana cupcakes fresh from the oven.


Banana Cupcakes

From at
Prep: Cook: Yield: 18 cupcakesTotal:

These taste like a very light banana bread. I am not a banana lover myself and I adore these cupcakes paired with a cream cheese frosting, dark chocolate frosting or even plain.

You'll Need...

  • 1 cup pureed bananas
  • 1/4 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 6 ounces canola oil
  • 1 teaspoon vanilla
  • 1 cup cake flour, sifted
  • 7/8 cup all purpose flour
  • 1/8 cup potato starch
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Preheat oven to 350 (325 for convection bake)
  2. Use a blender or stick blender to puree the bananas, sour cream and vanilla. Add the eggs and blend just a bit more until the eggs are well incorporated.
  3. Combine the dry ingredients in a large mixing bowl. Blend to combine.
  4. Add the oil and half the banana mixture to the dry ingredients. Blend to combine, then mix on medium speed for 1 1/2 minutes. They should be well blended. Then add the remaining banana mixture to the batter in two additions, scraping down the sides as needed. Beat for 30 seconds each time.
  5. Spoon into lined muffin cups.
  6. Bake for 18-20 minutes.

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