Banana Cupcakes

I know I’ve been talking a LOT about food lately so I promise you to give it a break for a little bit soon… well, at least for two days or three lol!
When I started my quest for health and fitness, I knew I had to change the way I ate. After all, our overall health is the result of the quality of what we eat and how much we eat. The experts say is something like 80% diet, 20% exercise (or something like that). The saying “You are what you eat” it’s very true!! I didn’t eat too bad before but I knew I had room for improvement. I knew I was missing lots of good foods that I know my body needs to stay healthy. I started eating more vegetables, a little bit of fruit (specially dark berries), more water, no sodas (or very minimal at least), more protein and added healthy fats. I also started taking multivitamins & fish oils. Do you have room for improvement? Think about the things you need to change and start eliminating the bad habits one at the time. YOU are the change you seek!
When I changed my eating habits, my food became very boring! I was eating the same things over and over again! I think I did that for about two years and I had enough! So now my quest is to try and experiment with new foods and recipes.
The other day I was browsing thru the web looking for new recipes and I came across the best food website ever! I call it the “food porn” site lol! The photos are amazing and it has inspired me to cook more than ever. The site is called foodgawker… check it out!
Anyway, when I saw these cupcakes I knew I had to make them. They’re not a “healthy” recipe per se, but they taste darn good! You know what’s the most amazing thing? I’m a terrible baker and these came so darn good!



  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 very ripe large bananas, peeled
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk


  • 1 1/2 cups powdered sugar
  • 1 8-ounce package light cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
  • Chopped lightly salted roasted peanuts (optional)



Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.


Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

Makes 12 cupcakes.

 (Note: I substituted the sour cream with greek yogurt. Does this make them healthy? :-D)

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  • 08/09/2010 - 2:41 am

    Stefanie - OMG! I just saw the frosting recipe and that is a great way to use peanut butter!ReplyCancel

  • 08/12/2010 - 8:01 pm

    Ana C. - It’s delicious! I hope you get to try it one day. Thanks!ReplyCancel

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