Mash banana.
Combine with sugar, cinnamon, and chips.
Add in just a small splash of milk to thin.
Pour most of your cupcake batter recipe into bake pan. Add about a spoonful of filling, then top with another small spoonful of cupcake batter.
Cook according to cupcake batter recipe.
he batter into cupcake tins lined with cupcake papers.
Bake the
Combine milk, banana pudding mix, and vanilla extract
00b0F Insert liners into medium cupcake pans.
Prepare cupcakes: in
Banana Cream - Add half and half
Preheat oven to 350\u00b0F. Line a 12-hole muffin pan with paper liners.
Sift flour and cocoa into a medium bowl. Stir in sugar. Make a well at center. In a separate bowl, whisk together milk, egg, butter and banana, then add to flour mixture. Add chocolate chips and stir until just combined. Avoid over-mixing.
Spoon mixture into cupcake liners. Top each with a banana chip to decorate. Bake 20 minutes, or until a skewer inserted at center comes out clean.
iners.
Throw your mashed banana in a blender or push
Line 2 muffin tins with cupcake liners.
Place 1 vanilla
ry ingredients alternately with combined banana, sour cream and milk, in
ine.
Lay out a banana leaf square with the smooth
2 cup muffin tin with cupcake liners and set aside.
nserted in center of a cupcake comes out clean, 25 to
Mix first 6 ingredients together well and add chopped walnuts.
Place batter in paper lined cupcake tins and fill 3/4 full.
Bake at 350\u00b0 for about 20 minutes or until tests done with a toothpick.
In a large mixing bowl cream the first 2 ingredients.
Add the eggs and banana. Mix well. Set aside.
In a large mixing bowl, sift together the flour, salt and baking soda.
Add to creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the walnuts.
Pour into greased 8 x 4 x 3-inch bread pan and bake in a preheated 350\u00b0 oven for 1 hour or until toothpick inserted into center of bread comes out clean. Cool loaf completely on wire rack. Wrap loaf in foil and store in refrigerator.
Sift flour with baking powder and baking soda.
Mix flour mixture with first 4 ingredients and add mashed banana and chopped nuts.
Pour into cupcake molds and bake at 375\u00b0 for 20 minutes.
Put eggs and banana and soda into blender high speed until smooth, few minutes.
Empty into medium mixing bowl.
Work in each remaining ingredient, stirring only until all dry particles are completely dissolved.
Divide batter equally between 12 paper lined cupcake or muffin wells.
Bake at 400\u00b0 for 25 to 30 minutes or until golden brown.
Makes 12.
Beat banana and butter together in mixer until creamy and well blended. Add in eggs a little at a time, blending well. Add in molasses, agave and apple juice. Mix dry ingredients together in a small bowl. Add to the the wet a little at a time until smooth.
Pour in muffin tins lined with cupcake liners. Leave about 1/2\" at the top.
Bake at 350 at for 15-20 until done in center when tested.
teaspoon salt.
Combine banana, yogurt, and 1 1/4
Combine biscuit mix and sugar.
Add banana and water alternately, stirring after each addition.
Stir in shortening and vanilla.
Bake in a greased cupcake pan or paper cups for 20 minutes at 350\u00b0.
Preheat oven to 400. Grease a muffin tin or line the cups with paper liners.
Mix the butter, sugar, eggs and banana with a mixer on medium speed.
Sift in the flour, baking soda and salt. Mix on low just until combined.
With a wooden spoon, stir in vanilla, coconut and mini peanut butter cups.
Fill muffin cups 2/3 full and bake batter for 15 minutes or until a toothpick inserted in a cupcake comes out clean.
Let cool completely before frosting. Coconut Buttercream or Nutella-Peanut Butter frosting taste great!