Banana Pecan Breakfast Cupcakes

After tasting my banana pecan breakfast cupcakes, a shower of sparkly compliments washed over me from appreciative dance classmates. Monica Holland’s Lick the Bowl Good recipe for banana pecan breakfast cake served as the foundation for the cupcakes. Bananas and buttermilk blend into a moist, soft sponge cake. A sprinkle of brown sugar and pecans on top, make for a crunchy contrast.  Here’s the ironic part: The recipe is super easy! Out of all the labor-of-love intensive maple pecan chiffon cakes or red velvet cupcakes with fancy frosting, my dance friends cheer loudest for the easiest treat!

Banana Pecan Breakfast Cupcakes

Life is ironic… From the hundreds of dollars spent on our cats’ entertainment, their favorite toy is crumpled up paper. Yes, our feline friends love playing catch with scraps of paper. True story: When working in the corporate world, I came home to find our cleaning lady had thrown all the scattered paper balls away! I can only imagine the tsks, tsks of her tongue as she tossed our kitty cats’ toys.

Banana Pecan Breakfast Cupcakes are great with that first cup of coffee.

Anyway, I digress from the subject of cupcakes. Please be assured, the only place you’ll be tossing these tantalizing good banana pecan breakfast cupcakes is in your mouth!

Lick the Bowl Good Banana Pecan Breakfast Cupcakes
may have you licking the bowl and your fingers!

Thanks to Monica Holland author of Lick the Bowl Good and this delightful banana pecan cake, you can print the recipe below. For another take on this treat, you can also visit my friend Felice at All That’s Left Are The Crumbs for her rendition of banana pecan cake. Monica may also be baking up another batch of cakes at her site, Lick the Bowl Good.

Banana Pecan Breakfast Cupcakes

Just the right touch of cinnamon spice is swirled into a moist banana sponge. Pecans and brown sugar top off the delectable cake.

This recipe is seen here courtesy of permission from Monica Holland, author, of Lick the Bowl Good. Makes approximately 20 cupcakes.


For the banana cake:

  • 1½ cups all-purpose flour
  • ¾ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup softened unsalted butter
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup smashed ripe bananas
  • ¼ cup buttermilk

For the pecan topping:

  • ½ cup brown sugar
  • 2/3 cup chopped pecans
  • 1 teaspoon ground cinnamon

Line muffin tins with cupcake cases and preheat an oven to 350 degrees.

Whisk together the flour, baking powder, baking soda, salt and cinnamon.
Set aside.

In another bowl, with an electric mixer, blend the butter and sugar until fluffy. Add the egg, vanilla and bananas. Pour in half of the flour mixture. Empty the ¼ cup of buttermilk into the bowl. Stir in the rest of the flour until all is combined well.

With an ice cream scooper, divide the batter into the cupcake cases. Smooth the tops with a frosting spatula.

Swirl together the brown sugar, pecans and cinnamon spice. Sprinkle atop the cupcake batter.

Bake for 32 minutes.

Wishing you effortless and delicious days of joy.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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