Peanut Butter Banana Cupcakes Recipe

I’m super excited to share my peanut butter banana cupcakes that are crazy moist and all kinds of delicious, making me feel like i’m back on a chill weekend with some sweet nostalgia in every bite.

I think my Peanut Butter Banana Cupcakes are a perfect mix of mashed ripe bananas, creamy peanut butter and a hint of vanilla. I love how the egg, milk and vegetable oil blend with all-purpose flour, baking powder and a pinch of salt to create a soft, delicious treat.

Ingredients

• All-purpose flour provides carbohydrates for energy and forms the cupcake’s structure.
• Baking powder and baking soda help cupcakes rise beautifully and achieve a delightfully light texture.
• Creamy peanut butter adds protein and healthy fats, giving a rich, nutty taste.
• Mashed ripe bananas supply fiber and natural sweetness, keeping cupcakes moist and tender.
• Milk, vegetable oil, and egg combine for a tender, delicious crumb with extra moisture.
• Sugar and vanilla extract add sweet flavor and aroma that excites taste buds.
• A pinch of salt enhances flavors, balancing the sweetness and enriching overall taste.
• Together these ingredients create cupcakes that are moist, flavorful, and satisfying to every palate.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 2 ripe bananas, mashed (about 1/2 cup)
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper liners.

2. In a bowl, sift together 1 cup of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and a pinch of salt.

3. In another large bowl, mix 1/2 cup creamy peanut butter with 1/2 cup granulated sugar until they get a smooth consistency.

4. Stir in the 2 mashed ripe bananas (about 1/2 cup) into the peanut butter mixture making sure they are well blended.

5. Beat in 1 large egg and 1 tsp vanilla extract to the mix and keep stirring.

6. Slowly add 1/2 cup milk and 1/3 cup vegetable oil to the mix while stirring until it looks smooth.

7. Gently fold the dry ingredients into the wet mix making sure all the flour gets incorporated.

8. Spoon the batter into the muffin liners filling them about 2/3 full.

9. Place the tin in the oven and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.

10. Once done, take them out of the oven and let them cool for a few minutes before serving enjoy your cupcakes!

Equipment Needed

1. Oven (preheated to 350°F)
2. Muffin tin
3. Paper muffin liners
4. A small bowl for sifting dry ingredients
5. A large mixing bowl for wet ingredients
6. Measuring cups and spoons
7. A fork or potato masher for mashing the bananas
8. A spatula for mixing and folding ingredients
9. A whisk for beating the egg and vanilla (or you can use the spatula)
10. A toothpick for testing if the cupcakes are done

FAQ

• Q: Should i use really ripe bananas or will any do? A: You really want to use super ripe bananas coz they add extra sweetness and moisture to the cupcakes.
• Q: Can i swap butter for the vegetable oil? A: Yes, but keep in mind butter gives a different flavor and texture. Melt the butter first, and you might need to tweak the liquid amounts a bit.
• Q: Do i have to use creamy peanut butter? A: It’s best to use creamy peanut butter because it mixes in easier. If you only have chunky, you can blend it a little to smooth it out if you want.
• Q: How do i know when the cupcakes are done? A: Just poke one with a toothpick. If it comes out mostly clean, they are ready. Stick a little batter? Give them more time.
• Q: Can i make these cupcakes gluten-free? A: Yes, just substitute the all-purpose flour with a good gluten-free blend, but keep an eye on the baking time and texture because it might differ slightly.

Peanut Butter Banana Cupcakes Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can use whole wheat flour, although it might make the cupcakes a bit denser.
• If you’re not a fan of creamy peanut butter, try substituting it with almond butter or cashew butter; they give a similar creaminess.
• If you want to swap granulated sugar, you can use honey or maple syrup. Just note that you may need to slightly reduce the milk amount.
• Milk can be replaced with almond milk or soy milk if youre looking for a dairy-free version.

Pro Tips

1. One thing is, dont overmix the batter when you add the dry ingredients to the wet ones. Overmixing can make the cupcakes heavy, so gently fold everything together so they stay light and fluffy.
2. Make sure to use super ripe bananas. They mash really easy and give the cupcakes a sweeter flavor. If your bananas aren’t soft enough, they might not blend in well and could make the texture awkward.
3. Sift your flour, baking powder, baking soda, and salt together before mixing. This helps get rid of clumps and makes the batter smoother, which means better rising in the oven.
4. Always check for doneness with a toothpick a couple minutes before the suggested time. Ovens can run a bit hot sometimes and you dont want to overbake ’em, since that can dry out the cupcakes.