Homemade Banana Cupcakes.

Do you also feel guilty of throwing away the sad looking bananas on your fruit platter? I know I do.

So it was time to get creative…. this recipe proved to be a great success.

Best of all quick and easy.

Banana Cupcakes (makes 16)


– 125g softened butter

– 165g soft brown sugar

– 2 happy eggs

– 225g self raising flour

– 1 tsp of mixed spices

– 1/2 tsp bicarb. soda

– 1 cup (full) of overripe banana

– 120g sour cream

– 60 ml full cream milk


1. Preheat oven to 180C (fan forced). Line 16 holes of muffin tray with paper cases.

2. Beat butter and sugar in a bowl (electric mixer is much easier) until light and fluffy. Beat in the eggs one at a time.

3. Add mixture (Dry) sifted to the above mixture. Then fold through banana, sour cream & milk in two batches and mix gently.

4. add the mixture to the cases only filling 1/4 of the case. Bake for 20125 minutes until the skewer comes out clean. Once ready. stand for 5 minutes before before removing the cupcakes out of the muffin tray.

Icing Ingredients

-60g cream cheese

– 30g butter

– 1 1/2 cups icing sugar – sifted

– 2-3 tsp of lemon juice

– Brewed saffron (or can use yellow coloring)



1. beat cream cheese with butter until light and fluffy.

2. Gradually add in the sifted icing sugar. Followed by lemon juice and saffron (or food coloring).

3. Ensure the icing mixture is homogenous and smooth. Using a piping bag – pipe this icing in small batches over the cooled banana cupcake.


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