|by Louise Spilsbury|
This title is part of a series that introduces young readers to key foods, looking at how they reach our plate, and what they provide nutritionally.
Tip: Try nut cupcakes for more results.
Results 1 - 10 of 12 for banana nut cupcakes
Result Page: 1
Cream sugar and ... and beat. Add nuts, vanilla and mashed bananas; mix well. ... Remove from oven. Sprinkle powdered sugar generously on top of cupcakes.
Add: 1 tsp. ... or 3 mashed bananas (very ripe) Mix ... Bake at 350 degrees. Makes 18 cupcakes, 20-25 minutes, or 1 tube cake, 45 minutes or until done.
Blend together all ... well. Mix in bananas. Add dry ... degrees for 15-20 minutes. 3 dozen cupcakes. 1 cup shredded carrots may be substituted for bananas.
Mix together. Add: Mix all ingredients. Pour into cupcake papers (foiled type). When frozen, store in plastic bags in deep freeze. Use as needed. Can ...
Note: Add 1 ... of milk, the bananas and mix until ... minutes. Add egg, nuts and remaining ingredients. ... (approximately). If use cake flour makes lighter cupcakes.
Preheat oven to ... another bowl, crush bananas. Add lemon ... Yield 15-16 medium cupcakes. For cake: ... in two 8 inch pans or 1 large pan 28-30 minutes.
Cream butter and sugar. Add mashed bananas and vanilla. Add dry ingredients and nuts. Bake at ... brown, 15-20 minutes in greased muffin tins. Makes 18.
Cream butter; add ... ingredients). Mix in bananas and nuts. Fill muffin ... degrees for 25 minutes. Remove from pans; cool then frost cupcakes (optional).
Preheat oven to ... Stir in macadamia nuts. Place paper ... batter, covered, while cupcakes are baking. Bake ... Repeat twice, using remaining batter. Frost.
Sift flour, soda and salt. Combine butter, sugar, eggs and vanilla. Cream at high speed for 1 minute and 30 seconds. Add remaining ingredients and ...
Result Page: 1
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