Yelly Eats

Banana cupcake

I was craving a banana cupcake (with peanut butter!) and, as luck would have it, I had just enough bananas to make up a batch of 12 cupcakes!

Sometimes, it’s the simple things that make me really happy.  And sometimes, it’s just a banana cupcake!

It’s the easiest cupcake recipe that makes the moistest of cupcakes!


  • 180g of plain flourBanana Cupcake
  • 1 teaspoon baking powder
  • 1 teaspoon of baking soda
  • ½ teaspoon salt
  • 3 ripe bananas, mashed
  • 150g light brown sugar
  • 1 egg
  • 75ml vegetable oil (or softened butter if you want a more luxurious treat)


  1. Preheat oven to 190°C (180°C for fan ovens).
  2. Combine flour, baking powder, baking soda and salt in a bowl and mix with a balloon whisk.  If you’re making a Christmas version of this recipe, you can add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg.
  3. In a separate bowl, mix oil and sugar.  Mix until sugar granules appear to be smaller.  Add the egg and mix until the mixture is smooth.  Add the flour mixture in thirds.
  4. Mix in mashed bananas and stir until mashed bananas are well-distributed.  Scoop into a muffin pan lined with cupcake cases.
  5. Bake for 18-20 minutes.  The cupcakes are completely cooked when a toothpick is inserted in the centre of a cupcake and it comes out clean.
  6. Makes 12 cupcakes exactly.  I use an ice cream scooper to distribute the batter equally.