Banana baked goods are a weakness of mine. The smell reminds of me of the banana bread my mom used to bake when I was a kid. So delish! Now, I’ve created my own personal favorite banana bread recipe, but this time I was craving something else…banana cupcakes!
Plus, I had a couple bananas that were about to go bad, so I figured I should try to use them up. Sorry I didn’t have a more glamorous reason, but I do hate to waste food.
So what’s the difference between banana bread and banana cake? Well, not a whole lot. It has a lot of the same ingredients, but the proportions are different, creating different textures to make either cake or bread. Give me either, and I’m happy though! These particular cupcakes use sour cream, which makes a difference in the texture and makes the cake more dense. These ultra moist banana cupcakes with peanut butter frosting are infused with honey and are the best treat to end your day with (or start it, if you like cupcakes for breakfast).
Ingredients (makes 12 cupcakes):
- 2 tbs butter, soft
- 3/4 cup sugar
- 1 egg
- 1/2 cup sour cream
- 2 very ripe bananas, mashed
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 cup flour
In a bowl, combine the flour, baking soda, salt and cinnamon and set aside. In a separate bowl with your mixer, cream together the butter, sugar and sour cream until smooth. Beat in the egg. Mash up the ripe bananas in a small bowl (ripe bananas are best for baking!) and mix in, followed by the vanilla. Slowly mix in the dry ingredients until well-combined.
Distribute the batter between lined muffin cavities and bake on 350 degrees for 24-28 minutes until an inserted toothpick comes out clean. Let cool on a cooling rack while you whip up the frosting.
Frosting ingredients (frosts 12+ cupcakes):
- 1 cup butter, soft
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 tbs honey
- 1 cup peanut butter
Cream together the butter and powdered sugar until smooth. Beat in the vanilla and honey. Then add the peanut butter and mix until creamy. Next step – try not to eat all of the frosting before it gets onto the cupcakes…
Seriously, this peanut butter frosting recipe is one of my new favorites (and Andrew’s). I’d recommend mixing this with just about anything, and I think it would still taste good.