How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Moist & Milky Banana Cupcakes?

You need 11 ingredients. The key ingredients include: 1 Ripe bananas, 1 tsp Lemon juice, 50 grams Unsalted butter, 40 grams Condensed milk, and more.

Is Moist & Milky Banana Cupcakes suitable as baking & desserts?

Yes, Moist & Milky Banana Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Moist & Milky Banana Cupcakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist & Milky Banana Cupcakes Recipe

Name: Moist & Milky Banana Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Ripe bananas; 1 tsp Lemon juice; 50 grams Unsalted butter; 40 grams Condensed milk; 20 grams Maple syrup; 1 Egg; 60 grams Cake flour; 12 grams Skimmed milk powder; 8 grams Cornstarch; 1 tsp Baking powder; 1 for decoration Nuts of your preference, eg. walnuts (optional)

Moist & Milky Banana Cupcakes

Eats Now Editorial Team · 396 kcal · Baking & Desserts

1
Add butter to a bowl and warm to room temperature.
2
Let the egg and condensed milk also warm to room temperature.
3
Sift the dry ingredients marked .
4
Peel the banana, getting rid of any stringy bits, and make sure you have 120 g. Break the banana into smaller pieces and mash with a fork until pureed.
5
Add lemon juice.
6
Cream the butter with a whisk and add condensed milk, maple syrup and a well beaten egg a little at a time (and in that order), mixing after each addition.
7
Preheat the oven to 180C.
8
Add the banana puree to the mixture from Step 3.
9
There are a lot of liquid ingredients compared to the butter, so it will probably separate a little, if that happens add 1/5 of the dry ingredients marked and stir quickly with a whisk.
10
Sift the rest of the dry ingredients marked into the mixture and fold in with a rubber spatula.
11
(This will completely prevent the mixture from separating, so you can breathe a sigh of relief!)
12
Pour the batter into the muffin cups until each is roughly 80% full and decorate with toppings if you like.
13
Once the oven is preheated, bake the muffins for 20-30 minutes.
14
When the surface of the cupcakes is golden brown take them out and test with a skewer to see if they're done.
15
If you insert the skewer into the cake and the batter is cooked through, they're done.
16
Cool on a rack and you're done.
17
[Bonus 1] The cupcakes in the main photo are topped with walnuts, hazelnuts and pistachio.
18
They taste great without as well, so feel free to decorate how you like.
19
[Bonus 2] If you brush rum or other liquor on top whilst the cupcakes are still hot, they'll impart a subtle, mature taste.
20
[Bonus 3] These were made with chocolate chips.
21
[Bonus 4] I wrapped the finished cupcakes with cling film and then stuck the sticker from the banana.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Moist & Milky Banana Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

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