Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.
- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2009
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in egg. Beat in banana and vanilla.In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Nutritional facts Per cupcake: about
- Sodium 183 mg
- Protein 3 g
- Calories 192.0
- Total fat 9 g
- Potassium 138 mg
- Cholesterol 37 mg
- Saturated fat 5 g
- Total carbohydrate 27 g
%RDI
- Iron 7.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 2.0
