Banana Bread Cupcakes Eggless

These banana bread cupcakes are perfect for when you something simple yet indulgent for your tea time or breakfast. Made with ripe bananas and dark chocolate chunks, these cupcakes have a chewy caramel surprise in the middle and topped generously with Cinnamon milk frosting and finished off with powdered cinnamon.

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To me, banana bread is the ideal tea time treat! Slices of moist cake flavoured with the distinct sweetness of bananas and chocolate chunks. A hint of cinnamon elevates its subtle sweetness. I remember walking into bakeries and seeing slices of these beauties individually cling-wrapped at the bakery counter. I’ve always craved a slice with my coffee. And now, with the temperatures dropping and the weather getting ever so cosy, I just want to dive head first into comfort food. This is how the idea for these banana bread cupcakes was born.

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Another feather in these banana bread cupcakes’ cap is the fact that they’re made eggless. If you’re dietary preference restricts you from consuming eggs, this recipe would be perfect. The banana added in these cupcakes adds the necessary moistness and volume that almost acts as an egg replacement and gives it the super fluffy, decadent texture. The crumb is tender and the chocolate chunks embrace every bite you take.

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I wanted to add a bit more fun to these cupcakes. So I decided to stuff each of these decadent treats with a chewy caramel. These were store bought and make for an interesting surprise when you bite into them. The final icing on the cake (literally) is the creamy cinnamon milk frosting. It adds that final touch to the banana bread cupcakes and makes it supremely indulgent. There’s something warm and comforting about the heady smell of cinnamon in winters. Finally, I’ve sprinkled the tops with some more of that cinnamon powder because, why not?

I hope you make these cupcakes because they completely re-invent banana bread and would go so well with your cup of coffee.

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Banana Bread Cupcakes Eggless

Yield: Makes 10 cupcakes


  1. 100 grams all purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 70 grams caster sugar
  5. 100 grams salted butter, room temperature
  6. 80 grams very ripe banana, mashed
  7. 100 grams milk
  8. For the Cinnamon Milk Frosting:
  9. 120 grams milk
  10. 40 grams caster sugar
  11. 2 tablespoons all purpose flour
  12. 80 grams salted butter, room temperature
  13. 1 teaspoon cinnamon powder (or more as per your taste and preference)


  1. Preheat oven to 180 C / 350 F.
  2. In a clean bowl, sift the all purpose flour, baking powder, baking soda and caster sugar
  3. Use your electric beaters and on very low speed, mix the dry ingredients together.
  4. Add the softened butter and beat on low speed for 1 minute until the butter mixes well with the dry ingredients and resembles crumbs.
  5. Add the mashed bananas and continue beating for 1 minute on medium speed.
  6. Scrape the sides of the bowl and beat for a further 1 minute period. The batter will look like cookie dough and will be smooth.
  7. Add the milk in 2 additions, mixing well between each addition.
  8. Beat for 1 minute on high speed.
  9. Scrape the sides and beat again for 30 seconds.
  10. Finally, add the chocolate chunks and gently fold them in the batter.
  11. Use an ice cream scoop to fill the cupcake liners 3/4th way through.
  12. Place a chewy caramel in the centre of the cupcakes. Don't push it into the batter.
  13. Bake in the oven at 180 C / 350 F for 20 minutes or until a skewer inserted in the centre emerges clean.
  14. Take the cupcakes out and let them cool for 3 - 4 hours.
  15. Make the Frosting:
  16. Combine milk and sugar on medium heat until the sugar dissolves.
  17. Add the flour and whisk until all lumps are gone.
  18. Bring to a boil and cook for 3 minutes. The mix will thicken up considerably.
  19. Transfer to a bowl and let it cool down to room temperature.
  20. Beat the softened butter until smooth, about 30 seconds.
  21. Add the cooled pudding mix in 2 - 3 additions, beating on high speed for 30 seconds between each addition.
  22. Add the cinnamon powder and beat for 2 minutes on high speed.
  23. Scrape the sides of the bowl and beat again for 1 minute on high speed.
  24. Taste the frosting and add more cinnamon powder if you would like.
  25. Use a Wilton 1M tip to frost the cupcakes and sprinkle some cinnamon at the top.
  26. Serve.

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