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Easy eggless banana walnut cup cake

Sandhya Rathore 0 Comments
A delectable fusion of ripe bananas, yogurt, and crunchy walnuts in every moist, egg-free bite. Perfectly balanced flavors for a delightful treat any time of day!"
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Easy eggless banana walnut cup cake

Author: Sandhya Rathore Cooking Method: Cuisine: , , Courses: , , , Recipe Keys: C cupcake Kids Vegan
Difficulty: Intermediate Prep Time 10 mins Cook Time 10 mins Rest Time 5 mins Total Time 25 mins
Cooking Temp: 180  °C Servings: 12
Best Season: Suitable throughout the year

Description

These eggless banana walnut cupcakes are a delightful treat for those looking for a moist and flavorful dessert without the use of eggs. The ripe bananas provide natural sweetness, while the addition of yogurt adds moisture to the batter. The crunch of chopped walnuts adds a delightful texture and nutty flavor to each bite.

This recipe is not only easy to make but also perfect for anyone with egg allergies or those looking for an egg-free baking option. The cupcakes are ideal for breakfast, snacks, or dessert. The combination of bananas and walnuts creates a classic flavor profile that is sure to be a hit with family and friends.

ingredient for eggless banana walnut cupcake

Instructions for eggless banana walnut cupcake

  1. Preheat the Oven:

    1. Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.

  2. Prepare Dry Ingredients:

    In a bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt. Set aside.

  3. Mash the Bananas:

    In a separate large bowl, mash the ripe bananas using a fork or potato masher.

  4. Add Wet Ingredients:

    To the mashed bananas, add sugar, vegetable oil, yogurt, and vanilla extract. Mix well until the sugar is dissolved.

  5. Combine Dry and Wet Mixtures:

    Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.

  6. Fold in Walnuts:

    Gently fold in the chopped walnuts into the batter.

  7. Fill Cupcake Liners:

    Spoon the batter into the cupcake liners, filling each about two-thirds full.

  8. Bake:

    Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

  9. Cool:

    Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

  10. Serve:

    Once cooled, your delicious eggless banana walnut cupcakes are ready to be served. Enjoy the moist and flavorful treat!

    These eggless banana walnut cupcakes are a delightful treat for those looking for a moist and flavorful dessert without the use of eggs. The ripe bananas provide natural sweetness, while the addition of yogurt adds moisture to the batter. The crunch of chopped walnuts adds a delightful texture and nutty flavor to each bite. This recipe is not only easy to make but also perfect for anyone with egg allergies or those looking for an egg-free baking option. The cupcakes are ideal for breakfast, snacks, or dessert. The combination of bananas and walnuts creates a classic flavor profile that is sure to be a hit with family and friends. Highlight Words: Eggless: Suitable for those with egg allergies or looking for egg-free options. Moist: The addition of yogurt ensures a moist and tender texture. Flavorful: The ripe bananas and walnuts contribute to a delicious and well-rounded taste. Easy: A straightforward recipe that is simple to follow. Nutty: The walnuts add a delightful nutty flavor. Versatile: Perfect for breakfast, snacks, or dessert.
Nutrition Facts

Servings 12

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Sodium 120mg5%
Total Carbohydrate 30g10%
Dietary Fiber 3g12%
Sugars 15g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note: Nutrition values may vary based on specific ingredients and quantities used. These are approximate values and should be considered as a general guideline.

Recipe Notes:

  1. Banana Ripeness: Use ripe bananas for optimal sweetness and flavor. Overripe bananas work well for enhanced sweetness.

  2. Yogurt Choice: Opt for plain or vanilla yogurt. Greek yogurt can add extra richness.

  3. Walnut Variations: Experiment with other nuts like pecans or almonds for different textures and flavors.

  4. Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for a longer shelf life.

  5. Allergen Information: This recipe is egg-free, making it suitable for those with egg allergies. Check yogurt ingredients for dairy-free or vegan adaptations.

  6. Frosting: These cupcakes can be enjoyed as is or with a cream cheese frosting for added sweetness.

  7. Flour Alternatives: Explore using whole wheat flour or a gluten-free flour blend for dietary preferences.

  8. Baking Time: Adjust baking time based on your oven and cupcake size. Use the toothpick test for doneness.

Keywords: Eggless Banana Walnut Cupcakes Banana Cupcake Recipe Egg-Free Baking Moist Banana Muffins Easy Dessert Yogurt in Baking Nutty Flavor Ripe Banana Treat Homemade Cupcakes Quick Baking Recipe Healthy Dessert Option Simple Cupcake Instructions No-Egg Baking Wholesome Snack Classic Banana Walnut Combo User

Frequently Asked Questions (FAQ) about Eggless Banana Walnut Cupcakes Asked Questions

Expand All:
Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Thaw them completely and mash before using in the recipe. Keep in mind that frozen bananas might release more moisture, so you may need to adjust the consistency of the batter slightly.

Can I substitute the vegetable oil with another type of oil?

Yes, you can use other neutral oils like canola or sunflower oil as a substitute for vegetable oil. You can also try melted coconut oil for a hint of coconut flavor.

Can I omit the walnuts or substitute them with another ingredient?

Yes, you can omit the walnuts if you prefer or substitute them with other nuts like pecans, almonds, or even chocolate chips for a different flavor and texture.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend instead of regular all-purpose flour. Ensure that all other ingredients are gluten-free as well, especially baking powder and baking soda.

Can I use a different type of sweetener instead of sugar?

Yes, you can substitute sugar with other sweeteners like honey, maple syrup, or coconut sugar. Keep in mind that the sweetness level and texture of the cupcakes may vary depending on the sweetener used.

How should I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for a longer shelf life. Bring refrigerated cupcakes to room temperature before serving for the best taste and texture.

Can I freeze these cupcakes?

Yes, you can freeze these cupcakes. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container and store for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Can I make this recipe into a cake instead of cupcakes?

Yes, you can pour the batter into a greased and lined cake pan instead of cupcake liners to make a banana walnut cake. Adjust the baking time accordingly and use the toothpick test to check for doneness.

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