Sweet-smelling, dense, and moist, these cupcakes don’t really need a frosting—it’s just icing on the cake! And yes, they really do taste good made with olive oil. These cupcakes are good keepers; they stay moist for up to a week.

Banana Cupcakes
Prep time: 
Cook time: 
Total time: 

Serves: 20

  • 1½ cups mashed ripe bananas (3 or 4 bananas)
  • ½ cup olive oil or vegetable oil
  • 1⅓ cups packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • ¼ cup plain yogurt
  • 1½ cups unbleached white flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces cream cheese, at room temperature
  • 3 tablespoons butter, at room temperature
  • 1 cup sifted confectioners’ sugar
  • 2 tablespoons brewed coffee or 1 tablespoon cocoa powder

  1. Preheat the oven to 350°.
  2. Prepare two standard cupcake pans with liners, cooking spray, or butter.
  3. With an electric mixer on medium speed, mix the wet ingredients until smooth and
  4. creamy, a minute or two.
  5. In a separate bowl, sift together the dry ingredients.
  6. Add the dry ingredients to the wet ingredients and mix at low speed until smooth.
  7. Spoon the batter into the cupcake pans, filling each cup about three-quarters full.
  8. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.

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3 comments on “Banana Cupcakes

  1. Debra Barry on said:

    Love your site and recipes. Could I have your awesome carrot cake recipe, please

  2. Mary Ellen Desrosiers on said:

    I love your recipes, and have for many years…my most recent favorite is your banana cupcake recipe… Everybody Loves them!! Thank you so much for so many

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