In addition to the Cherry-Almond Cupcakes, we also took 2 dozen fresh banana cupcakes to the MAWA party. The cherry ones were a bit of a wild-card, but I knew that these would be a success. Everybody loves banana bread, right? They’d have to love these!
That love was ensured by my inspired choice of icing – a cinnamon buttercream that literally blew my mind. (I came this close to putting it on my morning bowl of oatmeal. I’m not kidding.)
The cake itself was very banana-y, with a moist, fine crumb. Much lighter than a traditional banana bread – these actually tasted like dessert. To make the flavour perfectly obvious, I garnished each iced cupcake with a banana chip. It must’ve worked, because I kept hearing “Ooh! I’m gonna try the banana ones!” while I was stalking the cupcake displays. Good choice.
Fresh Banana Cupcakes
(adapted from The Cake Dish)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 cups pureed, very ripe bananas (4 or 5)
1 tsp vanilla
2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
24 banana chips, for garnish
Preheat oven to 350 degrees and place liners in cupcake pan. In the bowl of a stand mixer, cream butter and sugar until light. Add banana puree, eggs and vanilla and beat well. Sift together flour, baking soda and salt; add to wet ingredients and stir until blended. Add sour cream and beat until completely incorporated. Fill cupcake liners 2/3 full and bake for 16-18 minutes, or until a wooden skewer or toothpick tests clean. Cool completely on racks before icing with cinnamon buttercream. Makes 2 dozen.
Note: if you want your cupcakes to be less like a muffin and more like cake, be sure to puree your bananas. If you want little chunks of banana in them (and I can’t imagine why you would), then just mash the bananas with a fork