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Irresistible Banana Cinnamon Pecan Cupcakes

A delightful treat combining the comforting flavors of banana, cinnamon, and crunchy pecans, perfect for using up overripe bananas.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas, mashed The riper the bananas, the sweeter your cupcakes will be.
  • 1/3 cup melted butter
  • 1 cup sugar Use less if preferred.
  • 1 egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 ½ cups all-purpose flour
  • Pinch salt
Add-ins
  • 1 cup chopped pecans Can be omitted for nut-free option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the melted butter with the mashed bananas. Stir in the sugar, egg, and vanilla extract until well mixed.
  3. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gently fold this dry mixture into the banana mixture until just combined.
  4. Fold in the chopped pecans.
Baking
  1. Spoon the batter into lined muffin tins, filling each liner about two-thirds full.
  2. Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool in the pans for about 10 minutes before transferring to a wire rack.

Notes

These cupcakes can be stored in an airtight container at room temperature for up to three days. They freeze beautifully if wrapped well.