Baking Column: Banana Cupcakes

Lately, I’ve been coming across a lot of baking tips on making desserts healthier. I wasn’t sure if any of them would turn out well, but I decided to try one anyway. In this recipe, I replaced the butter with banana when making the batter.  I was pleasantly surprised by my results; these banana cupcakes are slightly healthier than other recipes, and they taste delicious.



1 ½ Cups all-purpose flour

1 Cup sugar

1 Banana

½ Cup milk

2 Eggs

2 Teaspoons vanilla extract

1 ¾ Teaspoons baking powder


1.) Preheat oven to 350˚

2.) Cut the banana into really tiny pieces, and measure out ½ a cup of it. Combine this with the sugar and beat the ingredients until creamy. Beat in the eggs one at a time. Then, add the vanilla.

3.) Combine the baking powder and flour in a separate bowl, then add them to the mixture. Mix well. Stir in milk until the batter is smooth.

4.) Add batter to muffin pan, and bake for 20-30 minutes.



4 ½ Cups confectioners’ sugar

½ Cup butter

5 Tablespoons milk

1 ½ Teaspoons vanilla extract


1.) Beat the softened butter until creamy. Then, beat in the rest of the ingredients.

Optional: Add more milk to get the consistency that you want.