Banana Cake Cupcakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 119.8
- Total Fat: 0.4 g
- Cholesterol: 0.3 mg
- Sodium: 130.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.5 g
- Protein: 3.8 g
View full nutritional breakdown of Banana Cake Cupcakes calories by ingredient
Introduction
Really tasty and moist, adapted from a banana cake recipe to go in my 6er muffin tin. Sorry if the amounts are a bit weird since I divided the original recipe by 4. Can add icing..I enjoyed one warm from the oven with peanut butter! Really tasty and moist, adapted from a banana cake recipe to go in my 6er muffin tin. Sorry if the amounts are a bit weird since I divided the original recipe by 4. Can add icing..I enjoyed one warm from the oven with peanut butter!Number of Servings: 6
Ingredients
-
1 ripe banana, mashed
1/2 teaspoon lemon juice
3/4 cup flour (i used whole wheat)
1/3 heaping teaspoon baking soda
dash of salt
3 tablespoons applesauce
1/4 cup sugar (i used brown, preference)
1 egg white
1/2 teaspoon vanilla
1/4 cup & 2 tablespoons buttermilk (i used plain yogurt)
1/2 teaspoon cinnamon
Directions
1. Preheat oven to 275°.
2. Grease muffin pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, 1/4 tsp cinnamon, baking soda and salt; set aside.
5. In a large bowl, cream applesauce and sugar then beat in egg white, then stir in vanilla.
6. Beat in the flour mixture alternately with the buttermilk.
7. Stir in banana mixture.
8. Pour batter into prepared pan, sprinkle rest of cinnamon on top, and bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
9. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
(I ate 2 straight from the oven... the other 4 are in the freezer so I have yet to know if this trick works!)
Number of Servings: 6
Recipe submitted by SparkPeople user .
2. Grease muffin pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, 1/4 tsp cinnamon, baking soda and salt; set aside.
5. In a large bowl, cream applesauce and sugar then beat in egg white, then stir in vanilla.
6. Beat in the flour mixture alternately with the buttermilk.
7. Stir in banana mixture.
8. Pour batter into prepared pan, sprinkle rest of cinnamon on top, and bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
9. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
(I ate 2 straight from the oven... the other 4 are in the freezer so I have yet to know if this trick works!)
Number of Servings: 6
Recipe submitted by SparkPeople user .