These simple banana cupcakes are soft, fluffy, and the perfect everyday bake for any occasion. Made with ripe maika (bananas), they’re an easy way to use up overripe bananas sitting in your fruit bowl.
This banana cupcakes recipe is quick to make, kid-friendly, and delivers moist, bakery-style cupcakes every time. Perfect for lunchboxes, snacks, or a sweet treat with coffee. Kia tunu ngātahi tātou - let’s bake them together. 🧡
Why you will love these simple banana cupcakes:
I created this kapukeke (cupcake) recipe in collaboration with Pic’s Peanut Butter, topped with the most delicious peanut butter buttercream. These banana cupcakes are simple to make, incredibly soft, and full of flavour — the kind of bake that disappears fast.
If you love easy homemade cupcakes with bold flavour, this banana cupcakes recipe is one you’ll come back to again and again. So with that in mind, let’s bake.
More recipes to try:
If you love baking with ripe maika (bananas), you might also enjoy my Spiced Banana Loaf recipe or Banana Poke Cake for more easy homemade banana baking ideas.
For a flavour twist, top the cupcakes with my Cinnamon Buttercream or Dark Chocolate Buttercream. If you’re after a dairy-free option, simply swap the sour cream for dairy-free miraka tepe (yogurt) and finish with my Dairy-Free Chocolate Buttercream for a rich plant-based version.
Videography and photography by Sarah Henderson.
Ingredients:
- 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.
HOW TO MAKE THESE 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.
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?
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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 keep well for up 5 days.
Video
Expert tips
Baking case options:
In the video, I baked these kapukeke panana (banana cupcakes) in 16 small cardboard baking cases. These are a great option, especially if you’re gifting them, as they help keep the cupcakes moist and travel really well. You can also bake this banana cupcakes recipe in a standard 12-cup muffin tray lined with paper cases for larger cupcakes.
Make them your way:
This banana cupcakes recipe is very adaptable. You can enjoy the cupcakes plain and warm straight from the oven, or dress them up with buttercream for extra indulgence. Try them with peanut butter buttercream, cinnamon buttercream, or dark chocolate buttercream for different flavour variations.
Personalise the recipe:
As always, make this banana cupcakes recipe your own — that’s the beauty of home baking. Whether you keep them simple or go all out with frosting, they’ll still be soft, moist, and delicious every time.
Variations
Dairy-free option:
To make these banana cupcakes dairy-free, simply swap the sour cream for dairy-free miraka tepe (yogurt) and use a dairy-free chocolate buttercream for the topping.
Storage:
Store decorated kapukeke (cupcakes) in a sealed container in a cool place. The flavour will continue to develop as they sit, and in my opinion, they taste even better a day or two after baking.
- Plain banana cupcakes will keep for up to 5 days in a sealed container.
- Decorated cupcakes will keep for around 3 days.
In warmer months, store them in the refrigerator if needed, but bring them back to room temperature before serving for the best texture and flavour.
Frequently Asked Questions:
Overripe bananas are best for this banana cupcakes recipe and any baked banana recipe. The riper they are, the sweeter and more flavourful your cupcakes will be.
This usually happens if the batter is over-mixed. Once the dry ingredients are added, only mix until the ingredients are just combined to keep the cupcakes light and soft.
Yes. Freeze the plain cupcakes (without frosting) in an airtight container for up to 2 months. Thaw at room temperature before decorating or serving or warm them gently in the microwave.
Kirīmi kata (sour cream) helps keep the banana cupcakes moist, but you can substitute it with the same amount of natural yogurt or dairy-free yogurt if needed.
Absolutely and I love to do that myself. These banana cupcakes are delicious plain, especially when served slightly warm straight from the oven.
Āe mārika (yes indeed) and I often do this. Make sure the panana tio (frozen bananas) have defrosted and come to room temperature first though.
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!