New recipes

Tropical Banana Cupcakes recipe

Tropical Banana Cupcakes recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana cupcakes

A cupcake recipe that will satisfy your desire for something sunny and different! These banana cakes are flavoured with rum extract, coconut and chopped dried pineapple. Loads of tropical flavour! Ice with your favourite icing, or enjoy as is.

33 people made this

IngredientsServes: 12

  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 110g butter
  • 220g dark brown soft sugar
  • 2 large eggs
  • 3 medium bananas
  • 1 tablespoon rum extract
  • 100g desiccated coconut
  • 60g chopped dried pineapple

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4. Prepare 12 muffin cups with paper cases.
  2. Sift the flour, bicarb, baking powder and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the desiccated coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the mixture among the prepared muffin cases.
  3. Bake in preheated oven until a skewer inserted into the centre comes out clean, 20 to 25 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(38)

Reviews in English (32)

by Gracey

These muffins were very good! I left the rum extract out by mistake, and used 3/4 cup fresh pineapple, instead of dried. I'll use more next time! Also, the reviewer that pointed this out was right - the recipe makes 18 muffins, not 12 (we definitely didn't mind!).-26 Jan 2009

by redsonja

This was a great and easy recipe. Instead of muffins, I made a cake in a 13x9 pan. Silly me, I forgot the baking soda, and the cake still turned out and was delicious. Granted, it was a bit more dense than cake, more like bread or pound cake consistency, but it still received rave reviews. It was moist and flavorful. I made a crumble for the top out of butter, mixed spices, oats, shredded coconut, and brown sugar. It complimented the cake really well and added a nice, contrasting texture. I find it difficult to find good recipes with true carribean flavors, but this one is excellent.-07 Sep 2009

by Cin

TO correct the typo in the recipe, I used 1 tsp. of vanilla instead of the 1 tbsp. of rum as was instructed. I added more pineapple and coconut also.-13 Mar 2008

20+ Summer Cupcake Recipes

It’s time for summer and that means lots of summer gatherings and parties or maybe just with your family, but no one will ever turn down a really tasty cupcake especially with all of these summer cupcake recipes!

Cupcakes are the perfect easy option for a party or get-together because of being very much grab and go, no cutting and serving required.

There are so many great summer cupcakes that really fit that wonderful summer theme from a brunch to a beach-themed party, I have a huge list of summer cupcake recipes for you!

Everyone loves King’s Hawaiian dinner rolls, right? I know we love them at our house. We could eat those by the packages. But have you tried making them yourself? It’s a fun and delicious weekend project and they’re perfect for Sunday dinner!

Easy Banana Cupcakes with Cream Cheese Frosting

It felt fitting that one of the recipes in my � day recipe project” should be something sweet that brings back one of my fondest childhood memories. Banana Cake. Growing up, whenever our birthdays rolled around, my mom would ask us what kind of cake we wanted baked for our special day. Sometimes it was chocolate, other times the request was for carrot cake, but for me it was always, ALWAYS Banana Cake.

Coincidentally, this is also one of the first cakes I learned how to bake. Probably because it is basically a no-fail recipe, since it starts with a box mix. Now don’t think that all things delicious have to start from scratch. This is REALLY good and oh-so easy! For birthdays, Mom always made it as a 2-layer cake, topped with swirls of fluffy cream cheese frosting.

That’s me on the right, with my sister, Sandy. Gotta love them cowgirl outfits! Matches perfectly with the little tropical flower in my hair.

But back to Banana Cake. Don’t let the simplicity of the cake mix fool you. The mashed bananas make this super moist, while the chopped nuts add additional flavor and a little crunch.

If it was just a Regular-Weekday-Banana-Cake-Craving we were satisfying, then we whipped these up as cupcakes. Gotta love cupcakes…portable, no utensils required, single-serve deliciousness, all baked up in a little paper liner.

Top this little piece of heaven with billows of fluffy cream cheese frosting and a sprinkling of nuts. Need I say more?

Try it for your next birthday party or, if no celebrations are in sight, let those bananas get overripe as your excuse to whip up a batch. Banana Cupcakes….add them to your cupcake repertoire! Happy Baking!

Chia Banana Boost (Max) Tropical Smoothie Copycat Recipe

I am very excited to be creating a copycat recipe of my favorite Tropical Smoothie menu item, the Chia Banana Boost Smoothie.

I don’t know about you, but protein-packed smoothies are an absolute necessity if I want to start my day off right. I’m not really a breakfast person and I’m usually rushing around because I love milking every minute of my sleep (giving myself “just enough” time to get ready). So preparing a balanced breakfast for myself would be hilariously far-fetched. I’m pretty sure that families sitting around a table eating breakfast before heading off to work, sadly only happens in the movies in 2019. But I would also die if I went to work without fueling my body at all. So throwing 6-8 items in a blender is my favorite solution. Then I keep my large smoothie in a insulated stainless steel bottle and drink it throughout my morning, sometimes through lunch.

One of my new favorite smoothies at Tropical Smoothie is their Chia Banana Boost (or Chia Banana Max if you are adding protein). It calls for roasted bananas. This may seem like an ironic ingredient considering that I make my smoothies in a hurry, but I make a bunch of roasted bananas when I have free time in the evenings or weekends, let them cool and then freeze them.

This smoothie is all about the superfoods!

Packed with superfoods, this smoothie has the following amazingly beneficial ingredients:

  • Chia Seeds: offer plant-based omega-3 fatty acids along with a boost of fiber.
  • Coconut: They are especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol. They’re also rich in copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells
  • Natural Peanut Butter: rich in healthy fats and fiber and may contribute to lowering cholesterol. Just be sure to steer clear of those with added sweeteners and opt for those that are 100% ground nuts.
  • Bananas: because they’re loaded with several kinds of good-for-you nutrients, Healthline says that bananas may help you flight cancer, asthma, high blood pressure, diabetes, and heart disease.
  • Dates: in addition to being a great source of fiber, dates provide various antioxidants that have a number of health benefits to offer, including a reduced risk of several diseases.
  • Almonds: are a natural source of 15 nutrients, including plant proteins and healthy fats. They are rich in vitamin E antioxidants, dietary fiber, riboflavin, phosphorus, magnesium, copper, protein, manganese and calcium. They also contain folate, iron, niacin, thiamine, zinc and potassium.
  • Oats: are a natural superfood because they are 100% whole grain with minimal processing, and contain vitamins, minerals and fibre. Oats are unique in that they are one of the richest sources of beta-glucan, a soluble fiber that can help lower cholesterol reabsorption.

Did you try this recipe?

Please let me know if you tried this recipe and be sure to tag me @BadBatchBaking on IG and use #badbatchbaking so I can share your photos on my story! I look forward to your feedback and comments below!

How to Make Tropical Muffins

Preheat oven to 350 degrees and coat a muffin tin with cooking spray or cupcake liners. Also, do yourself a favor and get a great muffin tin! I am currently obsessed with this USA Muffin Pan, 12 Well, Nonstick & Quick Release Coating from Amazon. If you love to bake, you deserve to get perfect cupcakes and muffins every time!

The Tropical Muffin recipe couldn’t be easier. Firstly, mash the banana in a large bowl then mix in the wet ingredients with a hand mixer. Secondly, add in the dry (I don’t even use a separate bowl!) and fold to combine.

Add in the coconut, chopped pecans, and pineapple. Additionally, for the pineapple, chop it up and then press through a mesh sieve to remove any moisture. Alternately you could squeeze out the moisture in a paper towel. Scoop into prepared muffin tins. I like to use a special scoop like Norpro Stainless Steel Scoop for measuring out the muffins – less mess and even-sized muffins!

Lastly, add on the chopped pecans and coconut on top of the muffins. Bake for 20-25 minutes and cool on a wire rack.

Store in an airtight container in the refrigerator for up to a week. Enjoy!

Ellie Haun

Step 1

Preheat the oven to 350°F. Place the walnuts on an oiled baking sheet and bake in the oven for 10 minutes, or until they’re browned. Let cool.

Step 2

Make 3 flax “eggs” by combining the 3 tablespoons of flaxseed meal with 9 tablespoons of warm water in a medium-sized bowl. Mix together, cover, and refrigerate for 15 minutes so the “eggs” gel.

Step 3

Mix together the bananas in a large mixing bowl or stand mixer until they form a smooth paste.

Step 4

Add in the pineapple, oil, vanilla, flax “eggs,” and walnuts to the banana mixture. Mix until combined.

Step 5

Add in the flour, sugar, baking soda, salt, and cinnamon to the banana mixture. Mix on low until everything is fully combined, for about a minute.

Step 6

Put cupcake liners in a cupcake tin. Pour batter into each cup until the cup is about 3/4 full.

Step 7

Bake the cupcakes for 22-24 minutes, or until they’ve risen and are light brown and fluffy.

47 Best Banana Recipes: Breads, Cakes, Muffins, and More

Bananas are one of our all-time favorite fruits. They're delicious raw, of course, but we've also collected a ton of banana recipes that make the most of the fruit's mellow flavor. Our favorite banana recipes include muffins, cakes, puddings, pies, and, of course, plenty of different types of banana bread.

Many of the recipes call for overripe bananas, and we're here for it—because despite our best efforts best efforts to slice them over cereal or slather them with peanut butter, a couple of stragglers always seem to end up crossing over to the dark side—and those browning bananas are the perfect excuse to bake banana bread. (As bananas ripen, they soften, and their starches transform into simple sugars, resulting in a jammy sweetness and moisture that translates perfectly into a flavorful quick bread).

Skinny Tropical Muffins

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour
  • Yield: 15 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Made with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!


  • 2 and 1/2 cup white whole wheat flour (spoon & leveled), or mix of whole wheat and all-purpose flours
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey or pure maple syrup (I use honey)
  • 1/2 cup loosely packed light or dark brown sugar
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (I use almond milk, but you can use any kind)
  • zest from 1 orange
  • 1 and 1/4 cup fresh pineapple, diced
  • optional: 1 thinly sliced banana for topping
  • optional: 1/4 cup shredded coconut


  1. Preheat oven to 350°F (177°C). Spray a muffin pan with nonstick cooking spray.*
  2. Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
  3. In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the orange zest and pineapple. Do not overmix the batter.
  4. Divide the batter between 15 muffin cups. Fill all the way to the top. Bake the first 12, then the last three in another batch. (Fill the empty muffin cups halfway with water in the 2nd batch to ensure even baking.) Bake muffins for 17-18 minutes OR until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!
  5. Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.


  1. Freezing Instructions: Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
  2. Tip: Do not use cupcake liners, muffins will stick to liners.
  3. Adapted from Skinny Strawberry Chocolate Chip Muffins.

Keywords: tropical muffins, skinny tropical muffins

Banana pudding cake recipe

But I love making cakes, which is why I made a banana cake for my friend Jason, despite carefully avoiding the tropical fruit for over two decades. How does the saying go? Make cake not hate. Oh, that’s not a saying? Well it is now!

Bananas have always been my off-limits, never going to like them, keep those smelly phone impostors away from me food. Please don’t mistake me for a picky eater. Any other food prepared even moderately well I will try, most likely enjoy, and eat far too much of. Bananas are the exception to the rule that I eat everything by the stomach full.

Jason is the perfect friend for a food blogger. He’s always requesting that I make him sweets, which is wonderful because 1) I make desserts that I would never have thought to make on my own, and 2) I have someone to give said sweets to so I don’t eat it all myself while rewatching season 4 of Mad Men.

Eventually, my worst fear became reality. Jason asked for a banana cake. I’d never bought bananas before, let alone bake with them*. But I am a professional, and I wasn’t going to let the bananas win!

Normally when I post a recipe, I tinker with measurements, ingredients, and methods, until I get a result I’m excited to share. This banana pudding cake was more about overcoming an irrational fear than proving my pastry prowess, so I looked to one of my favorite food bloggers, Christin at Spicy Southern Kitchen, to do the heavy lifting for me.

Like any good chef, I did try the cake… a lot. Although I haven’t converted to the banana loving side of life, this cake is moist and tender. The filling is the sophisticated older sister of the vanilla pudding cup you had as a kid. And the frosting, oh the frosting. I could definitely eat it by the stomach-full. It’s fluffy and spreadable, which makes it a dream to decorate with. Plus it’s sweet like whipped cream, but not stomachache inducing like most buttercreams.

I have to admit this cake is delightful, and if I liked bananas I would upgrade that delightful to an incredible. To quote Jason, whose opinion is far more valuable here, “This cake is the BEST. ”. What better superlative is there than best?

So it’s a happy ending for everyone. You learned about the talented Christin at Spicy Southern Kitchen, Jason got “the best” cake, and I overcame my irrational hatred of bananas. I guess bananas aren’t so bad after all.

*Personal Admission #29: I did, however, use the dashboard of my mom’s car to bang open a banana on a road trip. Her snack, not mine. It was going as well as using a car dashboard to open a peeled fruit could, until a bit of banana mush got on my hand. It was game over and lots of hand sanitizer after that.