Banana Peanut Butter Cupcakes: Copper Pennies


There is something comforting about familiarity. It’s why we suffer from homesickness. We long for the conventional, the tried and true, the recognizable. We know what we like and it makes us happy to enjoy it. Comfort food is a wonderful gift.

For some reason bananas and peanut butter is my comfort zone. I like bananas and rum, bananas and chocolate, fried bananas, banana cream pudding. But bananas and peanut butter is my go to. I think it comes from when I was small.


My mom used to make me “copper pennies” for a snack when I was little. They weren’t anything fancy, but they were my favorite. I don’t know why, but slicing a banana and putting a dab of peanut butter on each slice suddenly made snack time better than usual.

I’m not sure if my mom invented copper pennies, but I haven’t met anyone who knows what I’m talking about when I bring them up in conversation. My motherhas been known to produce amazing feats of genius so I would put it past her to create this spectacular aura of wonder around banana peanut butter slices.


These cupcakes are inspired by those happy little banana snacks. Even if copper pennies are not in your comfort zone (or even on your radar) these cupcakes could easily work their charming way into your life. They taste like a hint of childhood, but they look so much classier! Which is great because you can sport them elegantly at a grown up party while reminiscing about your sticky finger days.


Banana Cupcakes
Prep time
Cook time
Total time
Serves: 18
  • 2½ cups flour
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 1½ cups mashed very ripe bananas (about 3 medium size)
  • ½ cup soft butter
  • ½ cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1½ teaspoon baking soda
  1. Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners or grease with shortening and flour lightly.
  2. In a mixing bowl beat your sugar and butter together until fluffy and smooth. Add the eggs and vanilla and beat until smooth. Stir in bananas.
  3. In another bowl, sift together the flour, baking soda, salt, and baking soda. Alternately add the dry ingredients with the milk, beating on the lowest speed until combined. Beat on high for one minute, scraping the bowl with a rubber spatula often.
  4. Scoop the batter in ¼ cup measurements into your muffin cups. Bake 11 minutes or until the tops spring back slightly when touched.
  5. Cool on a wire rack until completely cool. Frost with Peanut Butter Frosting.
Peanut Butter Frosting:
Beat 1 cup softened butter and 2½ cups of peanut butter together until combined. Add 5 cups of powdered sugar and beat until stiff. Add milk by the tablespoon until it is smooth and spreadable (up to ¼ cup). Beat in a teaspoon of vanilla if desired.



  1. Karen says:

    These look delicious! Have you ever tried putting peanut butter in the cupcakes themselves, instead of butter? Or a combo of butter and peanut butter? I may give it a try!

    • says:

      I have made Peanut Butter Banana Cupcakes before, they are delicious. Also, adding chocolate chips to the batter is great too. 🙂

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