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Banana Cinnamon Pecan Cupcakes

Delightful cupcakes that combine bananas, cinnamon, and crunchy pecans for a sweet treat that's easy to make and perfect for using up overripe bananas.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed overripe bananas (about 2-3 bananas)
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (or Greek yogurt for a healthier touch)
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans (plus extra for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, mashed bananas, and vanilla extract to the bowl. Mix until well combined.
  4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredient mixture to your wet ingredients, alternating with the sour cream. Mix until just combined.
  6. Gently fold in the chopped pecans.
  7. Line a cupcake tin with paper liners and fill each liner about 2/3 full with the batter. Top with a few extra pecans.
Baking
  1. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Once cooled, serve the cupcakes and enjoy the reactions!

Notes

For best results, store leftovers in an airtight container at room temperature for up to three days or in the fridge for a week. You can freeze unwrapped cupcakes for later enjoyment. Consider topping with cream cheese frosting for added flavor.