Banana and pecan cupcakes

    35 min

    Mashed bananas and chopped pecans are added to these cupcakes creating a moist and fluffy treat! Instead of dusting with icing sugar, top with cream cheese icing if you prefer.

    4 people made this

    Serves: 14 

    • 3 bananas, mashed
    • 200g caster sugar
    • 2 eggs, lightly beaten
    • 180ml vegetable oil
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • 3 tablespoons buttermilk
    • 100g chopped pecans
    • 125g icing sugar, or as needed

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 150 C / Gas 2. Line bun tins with 14 paper cases.
    2. Lightly beat bananas and caster sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, bicarbonate of soda and buttermilk; mix well. Fold in pecans. Spoon mixture into the prepared paper cases.
    3. Bake in the preheated oven until a skewer inserted in the centre of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with icing sugar.

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    Reviews in English (106)


    This is a great recipe. Most banana cupcake recipes I've tried are a little dense and muffin/bread like. This one is fluffy, soft and very tasty. I have to admit that I was slightly skeptical about using the full 2 tsp of baking soda (it seemed a little much for the amounts of the other ingredients) but I did use the full 2 tsp and even though the batter tasted a little soda-y, the final product did not. It was perfect. I did make a couple of minor changes in that I did not use the pecans at all and I baked these at 325 degrees instead of 300. I got 18 regular sized cupcakes out of this recipe.  -  06 Feb 2013  (Review from Allrecipes US | Canada)


    This recipe came out so fluffy! Best version of banana bread I've ever had, and I've tried a LOT. i would've given it five stars except that I modified it quite a bit. Instead of three bananas I only used two and added a box of banana pudding mix. Since the pudding was drier than a banana would be I took out about a quarter cup of flour. I also added a tablespoon of vanilla and instead of buttermilk I used Mexican crema. I love experimenting and this time I think it really paid off!  -  28 Nov 2012  (Review from Allrecipes US | Canada)


    These cupcakes were amazing!! They were so moist and the flavor was beyond great! I followed the recipe exactly an made cream cheese icing for them. I took these to a potluck "dessert night" and they were a hit...definitely the best dessert there. Thanks for sharing  -  30 Nov 2013  (Review from Allrecipes US | Canada)