I love Bananas, I like them in the morning with yogurt or peanut butter. I eat them with cereal or toast, but for some reason I always happen to have a few left sitting on my counter. Especially when I’m getting tired of eating plain old bananas… the few left over just sit and stare at me every time I walk into the kitchen. They start to turn brown fairly quickly, and then I know I definitely won’t eat them. I hate wasting food, so of course I couldn’t allow them to just sit there and rot.

That’s when I came up with this recipe. I wanted something different than just plain ole banana bread and a tad sweeter as well. I’ve had banana cakes in the past, but they always seem to be heavy and still reminded me a lot of bread. I’m pretty proud of this recipe myself. These guys are moist, light and have the perfect consistency (in my opinion anyway). To make them extra special, I paired them with a simple cream cheese frosting, but you can top them with whatever floats your boat, or leave them plain. Hope you like them as much as we did!

Here is the recipe below.

Banana Cupcakes with Cream Cheese Frosting

Ingredients:

For the cupcakes

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 egg, plus 3 egg yolks
• 1/2 cup milk
• 3 ripe Bananas (smashed)
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp pure vanilla extract
• 1/2 cup butter, softened
• One recipe of my Basic Cream Cheese Frosting

Instructions:

Combine all dry ingredients EXCEPT FOR BAKING SODA, sift twice and set aside.

Cream butter in an electric mixer on medium speed, and add sugar until light and fluffy. Making sure to scrape the bowl, add the egg and egg yolks one at a time mixing after each addition. Add your dry ingredients to the butter mixture alternating with milk, but beginning and ending with the dry ingredients. Once everything is combined it should look something like this. 

Next, mash your bananas and stir in the baking soda and vanilla, add to your batter. Beat on low speed until fully combined, but DO NOT OVER MIX! Spoon batter into a greased muffin pan or a pan with paper cups, the choice is yours. 

Place in a 350 degree oven and bake until set or until toothpick inserted in the middle comes out clean, about 20 minutes. 

Let cupcakes rest for 10 minutes, then move to a wire rack. Frost when cupcakes are completely cool and top with whatever you want..or nothing at all. I chose to add a pecan to each cupcake… and it sure was tasty!

Here is the recipe print-out