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Photo of Banana and vanilla cupcakes with passionfruit icing by WW

Banana and vanilla cupcakes with passionfruit icing

7 - 8
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Don’t let your old bananas go to waste when you could create these sweet cupcakes iced with passionfruit goodness.


White self-raising flour

1½ cup(s), (225g)

Bicarbonate of soda

½ tsp

Brown sugar

cup(s), (150g)

Reduced fat oil spread

80 g, melted


1½ cup(s), ripe, mashed


2 medium, lightly whisked

Icing sugar

1 cup(s), (160g)


3 tsp, pulp


  1. Preheat oven to 180°C or 160°C fan-forced. Line 18 holes of 2 (⅓-cup/80ml capacity) muffin tins with paper cases.
  2. Combine flour, bicarbonate of soda and brown sugar in a medium bowl. Combine spread, banana and eggs in a jug. Add banana mixture to flour mixture and stir to combine.
  3. Spoon mixture into prepared cases and bake for 12–15 minutes or until a skewer inserted in the centres comes out clean. Set cakes aside in tin for 5 minutes before turning out onto a wire rack to cool completely.
  4. Meanwhile, sift icing sugar into a small bowl. Stir in enough passionfruit pulp to make a smooth spreadable paste. Spoon over top of cooled cakes. Serve.


TIP: Store cakes in an airtight container for up to 3 days or freeze (without icing) for up to 1 month.NOTE: You will need 3 large over-ripe bananas for this recipe.