Nutty Banana Bread Cupcakes

Name: Nutty Banana Bread Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup mashed ripe bananas (about 2 bananas); 1/2 cup sugar; 1/3 cup melted butter; 1 teaspoon vanilla extract; 1 egg; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup all-purpose flour; 1/2 cup chopped walnuts

Highlighted under: Classic Baking Recipes

I absolutely love making these Nutty Banana Bread Cupcakes on lazy Sunday mornings. They are incredibly easy to whip up, and the delightful aroma of bananas and nuts fills the house, making everyone rush into the kitchen. The fluffy texture and nutty flavor blend perfectly with the sweetness of ripe bananas, creating a treat that’s both comforting and indulgent. Plus, they’re portable, allowing you to enjoy them on the go or share them with friends. Trust me, once you take a bite, you won't be able to resist coming back for more!

Created by

Emily

Last updated on 2026-02-07T22:28:48.309Z

When I first tried making banana bread, I accidentally created these delightful cupcakes. The transformation into cupcake form made them perfect for sharing, and the addition of walnuts took them to the next level. I’ve experimented with different nuts, but the walnuts are my favorite for that extra crunch and flavor. It’s amazing how a simple recipe can evolve into something so delightful!

Each time I bake these cupcakes, I am reminded of my grandmother’s love for banana bread. The smell and taste bring back warm memories of family gatherings. The secret? Using perfectly ripe bananas is crucial for that sweet flavor. I never throw away overripe bananas anymore; they are the key to this delightful treat!

Why You'll Love These Cupcakes
Moist and flavorful with ripe bananas
Crunchy texture from the nuts
Easy to make and perfect for any occasion

Perfecting Your Banana Bread Cupcakes

To ensure that your Nutty Banana Bread Cupcakes turn out perfectly moist, it’s essential to use ripe bananas with plenty of brown spots. These are naturally sweeter and provide the ideal banana flavor that really shines through in the recipe. If you find yourself with unripe bananas, you can accelerate the ripening process by placing them in a brown paper bag for a day or two, or even baking them at a low temperature for about 15-20 minutes until soft.

When measuring your flour, it's vital not to pack it into the measuring cup, as this can lead to dense cupcakes. Instead, spoon the flour into the measuring cup and level it off with a knife for the most accurate measurement. An extra tip is to sift the flour with baking soda and salt to help incorporate air, which contributes to a lighter final texture.

Storage and Serving Suggestions

These cupcakes can be stored at room temperature for up to three days, or in the fridge for up to a week. For longer storage, you can freeze them for up to three months. To freeze, wrap each cooled cupcake tightly in plastic wrap and place them in an airtight container. When ready to enjoy, simply thaw at room temperature or microwave briefly until warm.

Serving suggestions for these Nutty Banana Bread Cupcakes are endless. For an extra indulgent treat, you might consider adding a dollop of cream cheese frosting or a drizzle of chocolate ganache. These add sweetness and creaminess that complements the nutty flavor beautifully. Additionally, a sprinkle of powdered sugar on top before serving gives them a refined look that's perfect for gatherings.

Ingredients

Ingredients for Nutty Banana Bread Cupcakes

Cupcake Ingredients

1 cup mashed ripe bananas (about 2 bananas)
1/2 cup sugar
1/3 cup melted butter
1 teaspoon vanilla extract
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup chopped walnuts

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix the Wet Ingredients

In a large bowl, combine the mashed bananas, sugar, melted butter, vanilla extract, and egg. Mix until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

Add the Nuts

Fold in the chopped walnuts gently into the batter.

Fill and Bake

Scoop the batter into the prepared cupcake liners, filling them about two-thirds full. Bake for 20 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Pro Tips

For a delightful variation, add a sprinkle of cinnamon or chocolate chips to the batter before baking. These cupcakes are delicious either way!

Troubleshooting Common Issues

If your cupcakes turn out too dry, this may be due to overmixing the batter or baking them too long. Aim for a light, gentle mixing technique and keep an eye on them during the last few minutes of baking. A toothpick should come out clean but moist, not dry; this indicates they are just right.

Conversely, if your cupcakes sink after baking, it’s often due to underbaking. Make sure to allow enough time for baking; if necessary, do the toothpick test a few minutes before the end of the prescribed baking time to gauge doneness without risking overbaking.

Ingredient Variations

Feel free to customize your Nutty Banana Bread Cupcakes by substituting the chopped walnuts for other nuts such as pecans or almonds. Each nut provides a distinct flavor and crunch that can transform the cupcakes. If allergies are a concern or if you prefer a nut-free option, you can omit the nuts entirely and enhance the flavor with spices like cinnamon or nutmeg.

For a chocolatey twist, consider adding semi-sweet chocolate chips to the batter. About 1/2 cup of chips will incorporate well and give you a delightful surprise in each bite, balancing sweet banana flavor with chocolate. Alternatively, you could experiment with dried fruits like raisins or cranberries for a chewy texture and added sweetness.

Questions About Recipes

→ Can I use a different type of nut?

Absolutely! Feel free to substitute walnuts with pecans or even chocolate chips for a different flavor.

→ How do I store the cupcakes?

Store these cupcakes in an airtight container at room temperature for up to three days.

→ Can I freeze these cupcakes?

Yes, they freeze well! Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 2 months.

→ What can I do with overripe bananas?

Overripe bananas are perfect for this recipe! Their sweetness enhances the flavor of the cupcakes, so don’t toss them out!