The full recipe will probably make about 30 cupcakes if you fill each liner about 2/3 of the way full. I would guess the baking time to be about 16 to 20 minutes at 350°F. If you want a smaller batch of cupcakes, you can use my banana cupcake recipe instead.

Yes, that would be fine! Cake flour is lighter than all-purpose flour though, so you’ll either want to weigh out 375 grams or use 3 and 1/4 cups of cake flour.

Searched all over for a banana cake recipe and I chose this one because it used more bananas than any of the others I found. It was AMAZING. I made two changes, I used 4 eggs because that’s what I had and they needed to be used up and I added 1 teaspoon of almond extract with the vanilla. This cake is SOOO moist and delicious. Oh, I also used a store bought coconut pecan frosting instead of the cream cheese one. My husband said this cake tasted exactly like the one his late mother used to make and I can’t tell you how wonderful that felt. I will be making this cake often. Thank you SO much for the recipe!

Thank you! I would guess somewhere around 20 minutes, give or take a few minutes.

This recipe was amazing & super easy to make!!

Thank you, Samantha! So glad you enjoyed the cake!

Love your recipes. This one was great and easy to follow! I absolutely love that you have the recipe so you can check off what you’ve completed for ingredients.