Banana Lemon Cupcakes

I had a bunch of over-ripe bananas in the fridge, and rather than throwing them away, I decided to bake with them. I’ve made Banana Bread Muffins before, that were a bit on the heavy side, so I didn’t want to repeat that recipe. I looked for a Banana Cupcake recipe, since cupcakes are usually lighter than muffins. I found one I liked, but it was too heavy in the eggs department. I didn’t fully veganize it, but I cutted eggs in half. The resulting recipe follows:



  • 3 very ripe bananas, mashed
  • grated zest and juice of one lemon
  • 1/2 cup butter
  • 1/4 cup olive oil
  • 2 eggs
  • 1/4 cup milk
  • 3/4 cup sugar
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 2 cups self-raising flour

Make them:

  1. Preaheat oven to 200C and line with paper cups two muffin trays (you will need 18 at least)
  2. Melt the butter with the oil (microwave for 30 seconds). Let cool a bit. Meanwhile, in a big bowl, mix the bananas with the lemon juice and zest. Beat in eggs and milk. Add the butter-oil mixture.
  3. Add nutmeg and sugar, incorporate well. Add flour and mix well, until incorporated, but not overbeating. Fill cupcake liners just a bit below the rim. Bake at 175C for 18-20 minutes, until a toothpick inserted comes clean but moist and top is light golden and sproungy.
  4. Let cool on rack. Scarf them

Yield: 18 cupcakes, but don’t expect them to last long.

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