Simple Banana Cupcakes - oh so dreamy and the perfect snack for any occasion! This recipe is perfect for using up those old maika (bananas) that have gone nasty in the fruit bowl. So come with me and let's make them together.
I created this kapukeke (cupcake) recipe for Pic's peanut butter with the most divine peanut butter buttercream to top them with. They are so simple but extremely tasty so with that in mind, let's bake.
More ways to serve them:
You can also have them plain and warm straight from the oven or try them with my cinnamon buttercream or Dark Chocolate Buttercream. If you wanted a dairy free version, no worries. Simply swap out the sour cream for dairy free miraka tepe (yogurt) and top with my dairy-free chocolate buttercream.
Videography and photography by Sarah Henderson.
Ingredient Tips for these Simple Banana Cupcakes:
- Sugar: Use huka hāura (brown sugar) in this recipe because it brings those caramel vibes.
- Oil: Use a neutral flavoured oil in this keke (cake) like olive or rice bran.
- Eggs: I always use free-range hēki (eggs) but use what you have.
- Bananas: Panana pirau (blackened or rotten bananas) have the deepest flavour for baking. If you don't believe me, use fresh bananas and prepare yourself for a very mild tasting, uninspiring loaf! 🙈
- Self-raising flour: I definitely prefer self-raising flour in this recipe but you can swap it for the same amount of plain flour and 1 teaspoon of baking powder.
- Sour Cream: Full kirīmi kawa (sour cream) is best. However, this can also be swapped for ⅓ cup of miraka tepe (yogurt) or ¼ cup of miraka (milk).
- Chocolate: I add a sneaky piece or two of chocolate in to my cupcakes but this is completely optional. ¾ - 1 cup of chocolate chips fold through the batter would also work.
Expert Tips:
I made the muffins in 16 small cardboard cases in the video. These are wonderful to bake in (especially if you are giving the baking away) as they keep the muffins moist. However, you can also bake them in muffin tins, lined with paper liners which will yield 12 medium sized cupcakes.
This recipe is super adaptable. Keep the banana cupcakes plain and eat them warm or top with buttercream them like I did. As always, make the recipe the way you want to because it is your recipe now.
STEP BY STEP INSTRUCTIONS FOR THESE SIMPLE BANANA CUPCAKES:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. The Banana Cupcakes - Ngā Kapukeke Maika
Preheat the oven to 160 °C bake setting or 150 °C fan bake setting.
2. Prepare the Bananas:
Peel the panana (bananas) and then add them to a medium bowl.
Penupenua ngā panana kia māene (mash the bananas until smooth).
Once they are mashed, the bananas should measure a rounded cup full.
3. Add the Eggs and Sugar:
Add both of the hēki (eggs) and the wanira (vanilla) to the maika kua penupenua (mashed bananas). Whisk it all together with a fork until smooth.
To the banana mix, add the huka hāura (brown sugar), noni ōriwa (olive oil), kirīmi kawa (sour cream or yogurt) and tote (salt). Kaurorihia anō (whisk it again).
4. Sift the Dry Ingredients:
Into another large bowl, sift the puehu parāoa whakatipu (self-raising flour) and pēkana paura (baking soda).
Once sifted, pour all of the ranunga maika (banana mixture) into the dry ingredients.
Using a spatula, gently fold it all together until everything is combined.
5. Add the Mixture in to Cupcake Cases:
Divide the mixture into the cupcake cases or muffin tins, you should get 16 small ones or 12 medium sized ones.
As an option, place one or two pieces of tiakarete karamea (caramel chocolate) in to the centre of each cupcake.
6. Bake the Simple Banana Cupcakes:
Bake for 25 - 30 minutes or until they spring back when pressed in the middle.
You can eat them warm straight from the oven or follow my decoration process.
7. Prepare the Peanut Butter Buttercream:
Make one quantity of my peanut butter buttercream or any buttercream from my archives that you want to use.
8. Decorate the Simple Banana Cupcakes:
Once the cupcakes are cool, pipe or spread on the peanut butter buttercream.
Pipe or drizzle over tiakarete kua rewaina (melted chocolate), sprinkle with nati kua tapahia (chopped nuts), slide in a titipi maika (banana chip), a cut wafer and drizzle with pata pīnati (peanut butter).
Store the Simple Banana Cupcakes:
Store the decorated kapukeke (cupcakes) in a sealed container in a cool place.
They will develop in flavour as it sits and in my opinion are even better a few days after they are baked.
The plain cupcakes with keep around 5 days.
The decorated cupcakes will last around 3 days.
In the hotter months you can store them in the refrigerator but bring them to room temperature before eating.
There are heaps more where that came from, so check out these
Cake Recipes
Whatever the occasion, a cake is always needed.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Banana Cupcakes - Kapukeke Maika
Equipment
- 16 x Small Cardboard Cases or a 12 x capacity standard muffin tin.
Ingredients
The Banana Cupcakes - Ngā Kapukeke Maika
- 3 panana pīrau āhua nui (medium sized rotten bananas)
- 2 hēk itii (small eggs, size 6)
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ C (100 g) huka hāura (brown sugar)
- ½ C (125 ml) noni ōriwa (olive oil or any neutral oil)
- ⅓ C (85 ml) kirīma kawa (sour cream or yogurt)
- ¼ teaspoon tote (salt, fine)
- 1 ¼ C (185 g) puehu parāoa whakatipu (self-raising flour)
- ½ teaspoon pēkana houra (baking soda)
- 150 - 200 g tiakarete karamea (caramel filled chocolate, optional)
Peanut Butter Buttercream - Pani Reka Pata Pīnati
- 1 quantity peanut butter buttercream
- 190 g pata kūteretere (softened butter)
- 1 C (165 g) puehu huka (icing sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- 1 C (265 g) pata pīnati māeneene (smooth peanut butter, room temperature)
Decorations - Ngā Whakarākei (All Optional)
- 50 g tiakarete kua rewaina (melted chocolate)
- ⅓ C (50 g) pīnati kua tapahia (chopped peanuts)
- 16 kotakota maika (banana chips)
- 8 wafers (spilt in half and cut in to two)
- 2 tablespoon pata pīnati māeneene (smooth peanut butter)
Instructions
The Banana Cupcakes - Ngā Kapukeke Maika
- Preheat the oven to 160 °C bake setting or 150 °C fan bake setting.
Prepare the Bananas:
- Peel the panana (bananas) and then add them to a medium bowl. Penupenua ngā panana kia māene (mash the bananas until smooth).
- Once they are mashed, the bananas should measure a rounded cup full.
Add the Eggs and Sugar:
- Add both of the hēki (eggs) and the wanira (vanilla) to the maika kua penupenua (mashed bananas). Whisk it all together with a fork until smooth.
- To the banana mix, add the huka hāura (brown sugar), noni ōriwa (olive oil), kirīmi kawa (sour cream or yogurt) and tote (salt). Kaurorihia anō (whisk it again).
Sift the Dry Ingredients:
- Into another large bowl, sift the puehu parāoa whakatipu (self-raising flour) and pēkana paura (baking soda).
- Once sifted, pour all of the ranunga maika (banana mixture) into the dry ingredients.
- Using a spatula, gently fold it all together until everything is combined.
Add the Mixture in to Cupcake Cases:
- Divide the mixture into the cupcake cases or muffin tins, you should get 16 small ones or 12 medium sized ones.
- As an option, place one or two pieces of tiakarete karamea (caramel chocolate) in to the centre of each cupcake.
Bake the Simple Banana Cupcakes:
- Bake for 25-30 minutes or until they spring back when pressed in the middle.
- You can eat them warm straight from the oven or follow my decoration process.
Prepare the Peanut Butter Buttercream:
- Make one quantity of my peanut butter buttercream or any buttercream from my archives that you want to use.
Decorate the Simple Banana Cupcakes:
- Once the cupcakes are cool, pipe or spread on the peanut butter buttercream.
- Pipe or drizzle over tiakarete kua rewaina (melted chocolate), sprinkle with nati kua tapahia (chopped nuts), slide in a titipi maika (banana chip), a cut wafer and drizzle with pata pīnati (peanut butter).
Store the Simple Banana Cupcakes:
- Store the decorated kapukeke (cupcakes) in a sealed container in a cool place. They will develop in flavour as it sits and in my opinion are even better a few days after they are baked. It will keep well for up 5 days.
- In the hotter months you can store them in the refrigerator but bring them to room temperature before eating.
Jess
Best cupcakes I've ever made! Usually I'd make a dozen and there'd always be a few left after a day or 2. My family nailed these in a day and asked for more. Bookmarking this recipe. Thanks!
Naomi Toilalo WhānauKai
Oh Jess, so stoked to hear this awesome feedback! My whānau love these too so I'm so glad yours do too!
Sarah
It's gilding the lily a bit on what is a lovely recipe, but I recommend oven roasting the bananas in their skin (pierce the skins with a knife so they don't explode) until the skins are black. Let the bananas cool before squeezing the roast banana flesh and juices. The skins don't smell great, but the caramelisation intensifies the banana flavour.
Naomi Toilalo WhānauKai
What a great idea if you are not using black bananas! Love it!
Nanajee Travels
Who could resist a quick banana cupcake recipe, especially when it’s the perfect way to use up those overripe bananas? I love that you created this for Pic’s peanut butter—peanut butter buttercream sounds absolutely divine! And with the option to enjoy them warm and plain from the oven or with a cinnamon buttercream twist, these cupcakes are truly versatile and delicious. It’s the ultimate treat for banana lovers!