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Banana Nut Cupcakes – three ways

I don’t have much to say about this cupcake, other than it’s pretty darn delicious and that I really just wanted to share the recipe with you.  So, today, instead of talking about my cupcake… I’m going to talk about me.  I hope that’s okay with you… if not, click the “x” in the corner.  haha

It’s not hard to figure out that I’m not in the grand ole USA anymore.  I’ve been here in Germany since March and I can finally say that it’s starting to feel like home.  I’m settled into my house, most things are unpacked, and I’ve finally got what seems to be like a routine going.  Good news for us… my husband will NOT be deploying with his unit to Afghanistan this time.  I got the role of FRG (Family Readiness Group) Leader for my husband’s company and his Commander offered him a job that would keep him with the Rear Detachment, the group that doesn’t deploy.  He gracious accepted the job.  I’m over the moon about it actually because we just found out we are pregnant with baby #2.  Perfect timing for him to take a desk job and be home for the next 2 years.  So things here in Germany are good.  Really good.

We’ve been fortunate enough to do some traveling since we’ve been here too.  Nuremberg, Munich, Eagle’s Nest, Prague, and Salzburg… just to name a few.   I hope to get a little more traveling in before baby comes next March.

My daughter, Emily, starts middle school this Fall.  I can’t believe how grown she’s getting.  Middle school.  ACK!  Although, it is pretty cool to be here in Europe during her middle school years.  How many kids can say they did their school shopping in Prague? HA!! :)

Ok… on to the recipe!

I made this Cupcake in three ways.  First, as a regular size cupcake and for the rest, I used my  IKEA pan and liners and embellished them a little different.

JavaCupcake’s Banana Goodness Cupcakes
Makes 3 dozen cupcakes

3 cups all-purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 cup (2 sticks) unsalted butter, melted
5 large ripe bananas, mashed
4 large eggs
1 tsp pure vanilla extract
1 tsp banana extract

1 cup finely chopped mixed nuts
1 cup chocolate chips

  1. Preheat oven to 350F.  Line cupcake pan with liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour mixture.  In the well whisk together the melted butter, mashed bananas, eggs and vanilla extract.  Continue with a spatula to combine the wet with the flour until incorporated.  Blend only until incorporated. Do not over mix.
  4. Gently fold in the nuts and chocolate chips.
  5. Bake for 18-20 minutes or until a toothpick comes out clean.

Honey Cream Cheese Frosting
1 cup (2 sticks) butter, room temperature
1-8oz. package of cream cheese, room temperature
1 cup peanut butter (creamy/smooth, not fresh ground)
½ cup honey
5-6 cups powdered sugar (sifted)
Mixed nuts, finely chopped for garnish
Banana chips, for garnish
Chocolate jimmies, for garnish

  1. In the bowl of a stand mixer, cream butter, peanut butter, honey and cream cheese until light and fluffy, about 3-5 minutes.  Make sure to scrape the sides of the bowl to make sure everything is incorporated.
  2. Add the vanilla extract and mix.  Scrape the sides of the bowl.
  3. Add the powdered sugar one cup at a time and combine on low speed until incorporated.
  4. Pipe frosting with a large star tip, sprinkle with chopped nuts or chocolate jimmies and top with a banana chip.