Banana Nut Cupcakes Recipe

Photo by: Taste of Home

100% would make again

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These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. "I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party," notes the Seabeck, Washington subscriber. "I like to top them with cream cheese frosting," she adds.

• 15 Servings
• Prep: 15 min. Bake: 20 min.

Ingredients

• 1/3 cup butter-flavored shortening
• 2/3 cup sugar
• 2 eggs
• 1 cup mashed ripe bananas (about 3 medium)
• 2 tablespoons 2% milk
• 1 tablespoon vanilla extract
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped nuts

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs. Stir in the bananas, milk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 15 cupcakes.

Nutrition Facts: 1 serving (1 each) equals 153 calories, 6 g fat (1 g saturated fat), 29 mg cholesterol, 145 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.