Banana Boat Cupcakes


by: Angelyn | Everyday Desserts

Delicious banana cupcakes with a pretzel crust, whipped chocolate frosting and pretzel garnish. Full post HERE.


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serves: 10-15

1-1/4 cup crushed pretzels

1/4 cup butter, melted

1 egg

3/4 cup loosely packed brown sugar

1 teaspoon vanilla

1/2 cup butter, melted & cooled

1-1/3 cup all-purpose flour

1-1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

3 ripe bananas, mashed

1 cup butter, softened

1 teaspoon vanilla

1-3/4 cups powdered sugar

4 tablespoons cocoa powder

2 teaspoons heavy cream

Nutrition Facts
Banana Boat Cupcakes

Servings Per Recipe: 10

Amount per Serving

Calories: 517

  • Total Fat: 33.6 g
  •     Saturated Fat: 21 g
  •     Trans Fat: 1.3 g
  • Cholesterol: 102.5 mg
  • Sodium: 615.1 mg
  • Total Carbs: 53.5 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 32.3 g
  • Protein: 3.7 g

how is this calculated?

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1.  Preheat oven to 350 degrees.

2.  Combine crushed pretzels and butter in a bowl and stir until entire mixture is moistened. Line a muffin tin with liners and using a tablespoon measuring spoon, scoop pretzels into the bottom of each liner. Use the back of the spoon to flatten and press the pretzels together.

3.  In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add melted butter and mix. Stir in flour, baking soda, salt and cinnamon then add in mashed bananas and mix until batter comes together. Scoop about 1/4 cup batter on top of each pretzel crust. Bake for 17-20 minutes or until golden brown on top and set. Cool for 5 minutes in pans and then remove them to cool completely.

4.  In a large bowl, beat butter until creamy. Add vanilla. Gradually add in powdered sugar and cocoa powder and beat on low until combined and smooth. Beat in heavy cream. Frost cupcakes as desired and garnish with additional crushed pretzels if desired.

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I love making cupcakes! Will def try this one