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Eggless Banana Cupcake Recipe

Eggless Banana Cupcake is a popular American Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • For the Banana cupcakes:
  • 1.5 cups - all-purpose flour
  • 3/4 cup - Sugar
  • 1 tsp - baking powder
  • 1/2 tsp - baking soda
  • 1/4 tsp - salt
  • 2 tbsp -walnut oil
  • 2 tbsp - vegetable oil
  • 6 - frozen Bananas (or enough to make 2 cups of pureed Bananas)
  • 1/2 tsp - pure vanilla extract
  • few -walnuts (optional)
  • For the Honey Cinnamon frosting (optional) 1. 25 cups - powdered Sugar
  • 1/2 cup (1 stick) - unsalted butter, room temperature
  • 1 tbsp - Honey
  • 1/8 tsp - ground Cinnamon
  • How to Make Eggless Banana Cupcake:

    1. For the banana cupcakes: Pre heat oven to 350 degrees.
    2. Line a standard 12-cup muffin pan with paper liners.
    3. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    4. Thaw the bananas.
    5. Let it sit out for around 20 minutes.
    6. Peel the bananas and drop them in your processor.
    7. Puree them.
    8. A quick pulse of about 4-5 times should do it.
    9. Make a well in the centre of the flour mixture. In this, mix together oil, pureed bananas and vanilla extract.
    10. Gently fold the dry with the wet ingredients.
    11. Dividing evenly, spoon batter into muffin cups.
    12. Bake until a toothpick inserted in centre of a cupcake comes out clean, for approximately 25 to 30 minutes.
    13. Remove cupcakes from pan; cool completely on a wire rack. For the frosting:
    14. Take all the ingredients for the frosting in a bowl.
    15. Using an electric mixer beat it for 4 to 5 minutes.
    16. Take the walnuts and dry toast them in a skillet. Chop them coarsely.
    17. Use a piping bag to add the frosting on the cupcakes.
    18. Or you can simply spread them on top of the cupcakes.
    19. Sprinkle the toasted walnuts.
    20. Recipe courtesy: Dhivya Karthik


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