Nutty Banana Bread Cupcakes

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

Highlighted under: Classic Bakery Favorites

I absolutely love baking these Nutty Banana Bread Cupcakes! They capture the cozy essence of banana bread while being perfectly portioned for a delightful treat. Each bite is a wonderful blend of ripe bananas, crunchy nuts, and warm spices, making them an ideal snack or dessert. These cupcakes are super easy to make and are an excellent way to use up overripe bananas. I enjoy serving them warm with a drizzle of honey or a dollop of whipped cream.

Created by

Mario

Last updated on 2026-02-07T22:26:46.114Z

Baking these Nutty Banana Bread Cupcakes has become one of my favorite weekend activities. I remember a rainy afternoon when I had some very ripe bananas on my counter and decided to experiment. The combination of nuts adds a delightful crunch that complements the soft, moist texture of the batter. I also learned that mashing the bananas well ensures a uniform distribution throughout the cupcakes, which enhances their flavor.

What I've found works best is letting the batter sit for about five minutes before filling the cupcake liners. This little trick allows the flavors to meld beautifully, resulting in something really special. I can hardly resist sprinkling a few extra nuts on top for that added texture! These cupcakes never last long in my house.

You'll Love These Cupcakes Because
Perfectly moist and fluffy texture that melts in your mouth
Crunchy nuts add a delightful surprise in every bite
Simple to whip up and great for using overripe bananas

The Importance of Ripe Bananas

Using ripe bananas is key to achieving the rich flavor and moist texture of these cupcakes. The natural sugars in overripe bananas contribute not only to the sweetness but also to a tender crumb that contrasts beautifully with the crunchy nuts. Look for bananas that are heavily freckled or speckled brown, as these will give you the most flavorful result. If you find yourself short on ripe bananas, you can speed up the ripening process by placing them in a brown paper bag for a day or two.

If you're unsure how much banana to use, a general rule is that one medium banana yields about half a cup of mashed banana. This is perfect for our recipe, ensuring the balance of moisture and flavor that distinguishes banana bread from ordinary cupcakes. If you want a stronger banana flavor, you can comfortably add an extra banana, keeping an eye on the overall wet-to-dry ingredient ratio.

Perfecting the Texture

Achieving that perfect moist and fluffy texture starts with the mixing technique. When incorporating the dry ingredients into the wet mixture, mix until just combined to prevent overworking the batter. Gently folding the mixture will help retain air and create a light product, while excessive mixing could lead to denser cupcakes that are less enjoyable to eat. Pay attention to visual cues; the batter should still have some lumps but be mostly uniform.

Another aspect to consider is the baking time. Every oven is different, so keep an eye on your cupcakes as they approach the 20-minute mark. They should be golden brown on top, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If they’re too jiggly or the toothpick shows wet batter, continue baking in 2-3 minute increments until done.

Ingredients

Here’s what you’ll need to make these delicious cupcakes:

For the Cupcakes

3 ripe bananas, mashed
1/3 cup melted butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup chopped walnuts or pecans

These ingredients come together to create a wonderfully scrumptious cupcake!

Instructions

Follow these simple steps to make your Nutty Banana Bread Cupcakes:

Preheat the Oven

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

Mix Wet Ingredients

In a mixing bowl, combine the mashed bananas and melted butter. Stir in the sugar, egg, and vanilla extract until well blended.

Combine Dry Ingredients

In another bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the banana mixture, mixing until just combined.

Add Nuts

Fold in the chopped walnuts or pecans into the batter, being careful not to overmix.

Bake

Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy these delightful cupcakes any time of the day!

Pro Tips

For an extra kick, feel free to add a pinch of cinnamon or nutmeg to the batter. It elevates the flavor profile wonderfully!

Storage and Freezing Tips

These Nutty Banana Bread Cupcakes can be stored at room temperature for up to three days in an airtight container. To maintain their moisture, keep them covered with plastic wrap or a lid; this will prevent them from drying out. If you want to enjoy them longer, consider freezing. Simply wrap each cupcake individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to three months.

When you're ready to enjoy a frozen cupcake, take one out and allow it to thaw at room temperature for about an hour. For added indulgence, you can warm them in the microwave for about 10-15 seconds before serving. This revitalizes their softness and makes the flavors pop, especially if you serve them with a drizzle of honey or a dollop of whipped cream.

Variations to Try

This recipe is flexible enough to allow for various flavor combinations. Consider swapping the walnuts or pecans for chocolate chips or dried fruit to introduce different textures and flavors. Almonds or hazelnuts can also work well if you prefer a nuttier profile. For those looking for added spice, try tossing in a teaspoon of cinnamon or nutmeg; these warm spices complement the bananas beautifully and elevate the overall flavor.

If you want a more health-conscious version, you can replace half of the all-purpose flour with whole wheat flour. This will provide extra fiber while maintaining the cupcake's signature fluffiness. You can also reduce the sugar slightly without drastically affecting the taste. Feel free to experiment and find your favorite version of this delightful treat!

Questions About Recipes

→ Can I substitute the nuts?

Yes, you can replace the nuts with chocolate chips or leave them out entirely if preferred.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container.

→ Can I make these cupcakes gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend to make this recipe gluten-free.

→ What pairs well with these cupcakes?

These cupcakes are great with a dollop of whipped cream, a drizzle of honey, or even served with a scoop of vanilla ice cream.