Chef Joey banana cupcake recipe …+more🎶📰

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🌌😍🌌Chef Joey!

Banana Cupcakes

Text and pics by Chef Joey

Turns out it is a rainy day here, with a chance of thunderstorms. So my morning excursion to the supermarket was thwarted by the heavy rains that accompanied some thunder. Instead, I looked around my kitchen and discovered I had a plethora of ripe bananas and needed to do something with them …


… – so I threw together a batter that comes out like the consistency of a thicker pancake batter. You can use this as a pancake batter, too! I made some pancakes with the excess mix that I made my banana cupcakes with!

So I had a bunch of short bananas that I threw into my mixer – make sure everything (except the milk) is room temperature. You can do this in a bowl too – by hand. I was lazy, it was raining after all.


I added:

2 eggs

1 stick of butter

½ cup of sugar

1 teaspoon each of cinnamon, nutmeg and vanilla


I gave it a blast and added 1/3 cup of brown sugar and a ½ cup flour, with 2 teaspoons of baking powder.

Mixed it again and put it in a bowl. I added another cup of flour and ¾ cup of buttermilk – or regular milk with 1 tsp of white vinegar added

Mix well and pour into your pre-greased or papered cupcake pan:

This made 12 cupcakes and a large apple banana pancake!

I baked them at 375 degrees for about 18 minutes in my convection oven turning once.

With the extra batter, I sliced an apple thin and sautéed it in a little butter until soft and poured on the remaining batter and covered and cooked over a medium heat. When the batter set after a couple of minutes I slid it onto a dish and slid it into a pan to cook the other side, as it is too heavy to flip. …


Cooked another couple minutes and served with sprinkled sugar.

The cupcakes are great as they are not too sweet – you can add more sugar but soft bananas yields enough sugar, in my opinion:

Enjoy – I’ll be back with more recipes!