Eggless Banana Cupcake

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 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

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