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Pecan and banana cupcakes recipe

Pecan and banana cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana cupcakes

Pecans and bananas are baked into cupcakes and topped with a vanilla flavoured cream cheese icing for a yummy treat. This recipe makes 24 cupcakes.

2 people made this

IngredientsServes: 24

  • 120g butter
  • 225g cream cheese, softened
  • 220g brown sugar
  • 200g caster sugar
  • 2 eggs
  • 120ml light vegetable oil
  • 4 tablespoons apple sauce
  • 250g plain flour
  • 2 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 450g mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 100g chopped pecans
  • Cream cheese icing
  • 120g butter, softened
  • 225g cream cheese, softened
  • 475g icing sugar
  • 2 teaspoons vanilla extract

MethodPrep:20min ›Cook:30min ›Extra time:30min cooling › Ready in:1hr20min

  1. Preheat oven to 180 C / Gas 4. Line 2 12-hole cupcake tins with paper cases.
  2. Beat 120g butter and 225g cream cheese together in a bowl until creamy and smooth; slowly beat in brown sugar and caster sugar until light and fluffy. Add eggs, one at a time, until fully incorporated. Stir in oil and apple sauce; mix well. Mix in flour, bicarbonate of soda, baking powder, cinnamon and salt until just combined. Stir in bananas and 1 teaspoon vanilla extract; fold in pecans. Fill paper cases 2/3 full with cupcake mixture.
  3. Bake in the preheated oven until a skewer inserted in the centre of a cupcake comes out clean, 28 to 33 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.
  4. Beat 120g butter and 225g cream cheese together in a bowl until creamy; mix in icing sugar and 2 teaspoons vanilla extract until icing is smooth. When cupcakes have cooled, pipe or spread cream cheese icing on top.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (10)

by Doris

I tried this recipe today and it's delicious. The batter was so good that I wanted to eat it raw !! Best cupcakes I have ever made from over ripe bananas and will use it again and again !! Wouldn't do a thing to change it !! Thank you, Linda, for sharing it with us !! Dorie-28 Nov 2012

by alex

I barely bake and I never leave reviews on this site, but this recipe is one of the best things I have ever made. The muffins are so moist and tasty. I love when I get a bite of the pecans.-16 Jan 2014

Crown Royal Butter Pecan Cupcakes

Who would guess Butter Pecan Cupcakes with Crown Royal would be such a hit? Before I discovered the flavors of Crown Royal, I never would have thought it would create such a great dessert!

A couple of years ago I went to the Jeff Kyle 400 NASCAR race in Indianapolis with Crown Royal. It was my first NASCAR event and I was excited to discover some new and exciting ways to drink Crown Royal!

I thought it was time for a new cupcake and wondered if incorporating a little Crown Royal into a Butter Pecan cupcake would work. It turns out that it works very well!

Don't worry about the flavor of the Crown Royal being too strong. The hints of vanilla and fruit are what really come through. I can't wait to hear what you think!

Banana- Pecan Pancakes

Prep Time: 10 min

Cook Time: 12 min


1 large egg
1 cup all-purpose flour
1 cup buttermilk
1 cup mashed ripe banana (about 2 medium)
2 tablespoons packed brown sugar
2 tablespoons vegetable or canola oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans, toasted (optional- but so good!)


1. In a medium bowl, beat the egg with a whisk until it's a little fluffy. Whisk in all of the remaining ingredients, except for the pecans, and mix until smooth.

2. Heat a large skillet or griddle to medium heat. Spray with nonstick spray.

3. For each pancake, scoop 1/4 to 1/3 cup batter onto the heated surface. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown.

Chocolate Caramel Pecan (Turtle) Cupcakes

Hands down, my favorite Thanksgiving tradition is spending an entire day cooking all the food. There’s something so special about working side-by-side in the kitchen with someone you love, turning the music up loud enough to sing, and tackling a huge list of foods to make! It all started with my sweet mom and I, and although she passed away years ago, I’ve been able to keep the tradition alive with my mother-in-law. Of all the things we make together for Thanksgiving, there’s one thing I’m solely responsible for: the pies.

Pecan Muffins

  • Yield: 12 Servings
  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder


  • 1 1/2 cups pecans
  • 1 cup brown sugar , packed
  • 1 cup flour
  • 3 large eggs
  • 1/2 cup unsalted butter , melted


Note: click on times in the instructions to start a kitchen timer while cooking.

Bake for 22-25 minutes or until a toothpick comes out clean.

Nutrition Information

Yield: 12 Servings, Amount per serving: 277 calories, Calories: 277g, Carbohydrates: 28g, Protein: 4g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 61mg, Sodium: 22mg, Potassium: 101mg, Fiber: 1g, Sugar: 18g, Vitamin A: 303g, Vitamin C: 1g, Calcium: 34g, Iron: 1g

All images and text © for Dinner, then Dessert.

Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.

Banana Pudding Cupcakes

If you are a fan of Banana Pudding, you HAVE to try these Banana Pudding Cupcakes! They are to die for!



  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 cup coarsely crushed vanilla wafers

Banana Pudding Frosting

  • 1 cup milk
  • 1 box (3.4 oz) instant banana pudding
  • 8 oz cream cheese, softened
  • 12 oz Cool Whip, thawed



  1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.
  2. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.
  3. In a separate, smaller bowl, whisk together flour, baking powder, and salt. Stir in half of this flour mixture to the butter mixture. Mix in milk, and then add the remaining flour mixture, mixing until just combined. Fold in crushed vanilla wafers.
  4. Fill baking cups 2/3 of the way full and bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Banana Pudding Frosting

  1. In a small bowl, combine milk and instant pudding. Set aside and let the pudding set.
  2. In a large bowl, cream together cream cheese and Cool Whip. Stir in pudding.
  3. To assemble: spread a thin layer of frosting on a cupcake. Top with a vanilla wafer, then cover again with another layer of frosting. Repeat once more until you have two layers of vanilla wafers, both frosted. Top with one more vanilla wafer.


This frosting must be kept refrigerated, even after you&rsquove frosted the cupcakes.

Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

Banana cake with pecan crumble crunch

Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.

Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.

Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.

Reader Interactions


Yummy. Will try them definately

Your dessert recipes look so delicious and I really want to try them. Do you have any recommendations on how to make them gluten free friendly also wondering if you will be able to make some Gluten Free desserts on your channel. ?

I dont know much about gluten free, except that when it is GF AND vegan, it is not always a straight sub to GF flour, sometimes the fat needs to be adjusted AND if the GF mix has gums in it, this makes a difference also.
CLICK HERE for more about Gluten Free AND Vegan recipes

These cupcakes look delicious! What do you suggest we use in place of the plant-based egg until it’s available?

Hi Louisa, thanks, I made a note about it here on the recipe section:
I am using my preferred egg replacer the Plant Based Egg by freely Vegan. This egg replacer allows me to add it dry to the dry ingredients. If you use another egg replacer of your choice or even flax to substitute for 1 egg, you will add the reconstituted egg replacer to the recipe after the creaming in the first step, then proceed with the recipe as written.

Delicious recipe!
Followed this recipe exactly, except I used a flax egg and I found that one large banana was not big enough to make one cup mashed.
Baked it in an 8X8 Pyrex at 350 for 40ish minutes longer to compensate timewise.
Used a vegan chocolate frosting recipe I found elsewhere the recipe required a lot of modification, so it’s not worth sharing however, it still tasted awesome on this cake (I added a tiny bit of rum). Will probably try the cream cheese frosting at some point, but without the cream cheese frosting, I almost always have all these ingredients on hand.

Yes since all bananas grow differently its always hard to say how many it will take to fill one cup which is why I listed it as 1 cup, thanks for the feedback!

Yes, thanks for listing 1 cup of banana – I hate ambiguous cooking instructions! My fiance and I finished off this cake in one night. He asked me to make another.

Banana Pudding Cupcakes

A french vanilla flavored cake with banana cream pudding mixed into the batter along with chunks of fresh bananas and crushed Nilla Wafers. No need to get fancy with the frosting, simply top with cool with and Nilla Wafers for all the comforting flavors of banana pudding in a cupcake form.

This is my latest concoction using that new PHILADELPHIA Cooking Creme that I was sent last month to sample. I used the original flavor in this banana pudding cupcake recipe and I’ll have to say it’s a keeper!

The cooking creme made these babies super moist and balanced out the flavors perfectly! The cooking cremes (which come in four flavors) are already starting to hit the shelves so be on a lookout for them in your grocery store.

*UPDATE- Well that was short-lived! I’m told they no longer make cooking creme! Sheesh I was wondering why I couldn’t find it anywhere! No worries, replace the cooking creme with sour cream or as Philadelphia Cream Cheese suggest, replacing it with cream cheese with a couple tablespoons of milk mixed in to create a creamy, whipped texture. I haven’t tried it this way but will report back when I do.


Step 1

In a food processor combine the chocolate chip cookies, butter, flour and brown sugar. Process until crumbs are formed then set aside while preparing the cup cakes.

In a mix master combine the bananas, butter, vanilla, sugar and eggs. Mix until smooth.

In a separate bowl combine the flour, salt, baking powder and baking soda.

While the mix master is on low slowly add the dry ingredients to the mix master.

Butter the cup cake tins or use the cup cake holders.

Pour the batter into the cup cake tins then generously top the cup cakes. You may use a knife to gently swirl the topping a little into the batter and then top some more.

Watch the video: : Η Αργυρώ φτιάχνει cup cakes παγωτού Α (May 2022).


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