There is a banana walnut cake recipe in the archive but this is not the cupcake version of that recipe. This is an entirely new recipe and I like this better because the cake is softer and more moist. The walnuts were not stirred into the cupcake batter but sprinkled on top before baking. That’s because my daughters aren’t fans of walnuts so they had the option of just scraping off the top to remove the chopped walnuts.
And I provided still another option — banana cupcakes with no walnuts at all. Of the dozen cupcakes that I baked, seven were topped with walnuts; five were not. That’s about the extent of how I try to please everyone short of baking several kinds of cupcakes in a single afternoon.
Banana Walnut CupcakesPrint Pin
- 1 and 1/4 cups cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 very ripe bananas mashed
- 1/2 cup roughly chopped walnuts
- Preheat the oven to 350F.
- Line a 12-hole muffin pan with paper cups.
- Sift together the flour, baking powder, cinnamon, nutmeg and salt.
- Whisk the oil and sugar until smooth (I used a wire whisk). Add the egg, whisk until incorporated. Add the a third of the flour mixture and mix. Add half of the sour cream and mix. Add another third of the flour mixture, then the remaining half of the sour cream and, finally, the last third of the flour mixture, mixing after each addition. Stir in the mashed bananas and vanilla.
- Pour the batter into the lined muffin pan. It is alright to almost fill the holes to the brim as the cupcake batter will only rise at the center. Sprinkle the walnuts on top of some or all the cupcakes.
- Bake for 15 minutes at 350F.
- Let the cupcakes cool in the pan for a couple of minutes then transfer to a wire rack to cool some more. Serve warm or at room temperature.