This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cakes are topped with icing that comes together in no time. And if you'd like even more banana flavour, stir some mashed banana into it.
Delicious! I substituted the caster sugar with soft dark brown sugar and stirred in chopped toasted walnuts! Topped with vanilla buttercream, to die for xxx - 01 Apr 2011
I made this as a whole cake in a 20cm tin and cooked for an hour. It was amazing and the buttermilk makes it really moist. Will be making again! - 05 Apr 2012
After reading through a number of reviews, I feel it's important to make clear that these are not muffins, nor is this banana bread in a muffin tin--these are definitely cupcakes. Banana bread, of course, has a moist but dense crumb. These are pleasantly sweet, moist, light and fluffy little cakes. And very GOOD cupcakes at that! I used buttermilk powder for the buttermilk, which is always nice for times like this when only a small amount of buttermilk is called for. I skipped the frosting as I was craving a banana/chocolate combo and frosted them with "Chocolate Cream Frosting," also from this site. I tasted one before I even frosted them and had to restrain myself from having another--they were that delicious. - 03 Dec 2008 (Review from Allrecipes US | Canada)