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Coco-Nana Birthday Cupcakes

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Total Time (minutes)
42
Difficulty
1
Servings
12
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 280
Nutrients

Nutrition Facts

Serving Size (108g)

Amount per serving
Calories 280 Calories from fat:
% Daily Value*
Fat 9 g 12 %
Saturated 2.5 g 13 %
Trans 0 g
Cholesterol 15 mg 5 %
Sodium 140 mg 6 %
Potassium 218 mg 4 %
Carbohydrate 49 g 18 %
Fiber 1 g 4 %
Sugars 31 g
Protein 3 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 6 %
Vitamin D 0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup honey
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 medium ripe DOLE® Bananas, mashed
  • 1 large egg
  • 1/3 cup olive oil
  • 1 teaspoon vanilla extract
  • 1/3 cup dairy-free coconut whipped topping
  • 24 DOLE® Banana Dippers, slightly thawed

Directions

  1. Preheat oven 375°F. Line large muffin cups with paper liners.
  2. Place all the ingredients into food processor or blender. Cover; blend until smooth. Fill muffin cups one-half full.
  3. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool 10 minutes; remove from pan to a wire rack to cool completely.
  5. Spoon a rounded teaspoon of whipped topping on each cupcake, place 2 banana dippers on each side of whipped topping, and serve.
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Coco-Nana Birthday Cupcakes Prep Time:20 minutes Cook time:42 minutes Serves: 12
Nutrition facts: 280 Calories, 9 grams fat
Ingredients: 1-1/2 cups all-purpose flour, 1 cup honey, 1 teaspoon baking soda, 1/8 teaspoon salt, 3 medium ripe DOLE® Bananas, mashed, 1 large egg, 1/3 cup olive oil, 1 teaspoon vanilla extract, 1/3 cup dairy-free coconut whipped topping, 24 DOLE® Banana Dippers, slightly thawed, Directions:Preheat oven 375°F. Line large muffin cups with paper liners.Place all the ingredients into food processor or blender. Cover; blend until smooth. Fill muffin cups one-half full.Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes; remove from pan to a wire rack to cool completely.
Spoon a rounded teaspoon of whipped topping on each cupcake, place 2 banana dippers on each side of whipped topping, and serve.