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Banana bread cupcakes

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

These banana bread inspired cupcakes are the perfect sweet treat to share. Whip up a batch on the weekend - with delicious banana and passionfruit flavours, you won’t regret it!

  • Serves15
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time\r\n\r\n
Banana bread cupcakes

Ingredients

  • 125g butter, softened
  • 3/4 cup (165g) brown sugar
  • 2 Coles Australian Free Range Eggs
  • 2 medium overripe bananas, mashed
  • 2 cups (300g) self-raising flour
  • 1/2 cup (120g) sour cream
  • Passionfruit pulp, to drizzle

Passionfruit icing

  • 500g cream cheese, softened
  • 100g butter, softened
  • 1 cup (160g) icing sugar
  • 2 tbs passionfruit pulp

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line 15 holes of two 1/3 cup (80ml) muffin pans with paper cases. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the banana, flour and sour cream and stir to combine. Spoon among the lined pans.

  2. Step 2

    Bake, swapping pans halfway through cooking, for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

  3. Step 3

    To make the passionfruit icing, use an electric mixer to beat the cream cheese and butter in a medium bowl until smooth. Add the icing sugar and beat until well combined. Add the passionfruit pulp and beat to combine.

  4. Step 4

    Place the icing in a piping bag fitted with a 1cm plain nozzle. Pipe icing over each cupcake and drizzle with passionfruit pulp to serve.

Nutrition Information

Per Serve

Energy: 1783kJ/427 Cals (20%)

Protein: 6g (12%)

Fat: 28g (40%)

Sat fat: 18g (75%)

Carb: 39g (13%)

Sugar: 24g (27%)

Fibre: 1g (3%)

Sodium: 272mg (14%)

Banana bread cupcakes

Banana bread cupcakes
  • Serves15
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time\r\n\r\n
Ingredients
  • 125g butter, softened
  • 3/4 cup (165g) brown sugar
  • 2 Coles Australian Free Range Eggs
  • 2 medium overripe bananas, mashed
  • 2 cups (300g) self-raising flour
  • 1/2 cup (120g) sour cream
  • Passionfruit pulp, to drizzle

Passionfruit icing

  • 500g cream cheese, softened
  • 100g butter, softened
  • 1 cup (160g) icing sugar
  • 2 tbs passionfruit pulp
    Description

    These banana bread inspired cupcakes are the perfect sweet treat to share. Whip up a batch on the weekend - with delicious banana and passionfruit flavours, you won’t regret it!

    Method

    1. Step 1

      Preheat oven to 180°C. Line 15 holes of two 1/3 cup (80ml) muffin pans with paper cases. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the banana, flour and sour cream and stir to combine. Spoon among the lined pans.

    2. Step 2

      Bake, swapping pans halfway through cooking, for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

    3. Step 3

      To make the passionfruit icing, use an electric mixer to beat the cream cheese and butter in a medium bowl until smooth. Add the icing sugar and beat until well combined. Add the passionfruit pulp and beat to combine.

    4. Step 4

      Place the icing in a piping bag fitted with a 1cm plain nozzle. Pipe icing over each cupcake and drizzle with passionfruit pulp to serve.