Banana Nut French Toast Cupcakes — 24 Comments

  1. Oh wow! Those look so amazing. I am not a big french toast fan, because I always end up with bread that is a bit soggy in the middle. Lol. These, however, I think I can manage!

  2. Oh. my. goodness. These look AMAZING! Love the presentation too! I’ll bet these were absolutely delicious!!!

    I hope you will come share these yummy looking breakfast treats at my link party, the FESTIVE FRIDAY FIESTA! (Ole! Haha!) It is open now through Sunday at 8pm ET.

    Here is the link if you’re interested….

    Thanks so much for sharing these! Hope you have a GREAT Easter Weekend!!!

  3. Hi Sheryl,
    What an elegant cupcake, this looks so good! Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  4. Hello Sheryl,

    Hope your doing well. I just had one question, in case i do not want to you butter and instead want to replace the same with Oil, then what should be the measurement. For instance , for the banana cupcakes above you’ve mentioned 1 cup butter so if i want to replace that the same with oil will it be 1 cup oil.
    Also , if i want to use a whipped cream frosting (already sweetened, which is easily available in the market for me) instead of the butter cream, can i do the same by just replacing the butter with whipped cream. Would all the other ingredients remain the same.
    Kindly Advice

    • Hi Karen,
      I’m not sure what adding oil in place of butter would do to the texture. I think it would be fine. All you can do is try. Yes, I would substitute equal amounts of oil for the butter. The frosting is your choice.

  5. I just have a question in the recipe it calls for 3-eggs, but then in the directions it says to add egg, mashed banana, vanilla, etc…So i guess what I’m asking is it 1 or 3 eggs? Thanks so much can’t wait to try, for a church dinner look amazing.

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