Cook Time: 20 minutes
Ingredients:
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 cup sugar
- 2 eggs
- 2 1/4 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 cup mashed ripe bananas, about 2 large ripe bananas
- 1/4 cup buttermilk
Preparation:
Cream shortening and vanilla; add sugar gradually, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together the dry ingredients; add alternately with banana and milk to the creamed mixture, beating well after each addition. Fill greased and floured or paper lined muffin cups about 1/2 full. Bake at 375° for 18 to 20 minutes, or until done. Cool and frost as desired. Makes about 24 to 30 cupcakes.
More Cupcakes and Banana Cakes
Chocolate Cupcakes
Peanut Butter Cupcakes
Pumpkin Cupcakes
Banana Nut Cake with Caramel Frosting
Banana Cake with Banana Coconut Frosting
Banana Cake with Banana Frosting
Banana Split Cake
Banana Spice Cake
Banana Cake with Pecans
Chocolate Banana Cake
Banana Nut Cake
Hummingbird Cake
Hummingbird Cake II
Banana Bread
Bread Machine Banana Bread
Banana Nut Bread
Wendy's Banana Bread
Louisiana Banana Bread
Banana Pineapple Bread
Chocolate Chip Banana Bread
Chocolate Chip Banana Bread II
Banana Cake Index
Quick Bread Recipes
Banana Bread Index
Muffins
Chocolate Cake Index
Cakes, Pies, Desserts
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
