Welcome to This Week’s Cravings, our theme this week is Banana Recipes.
I brought Banana Cupcakes.
I’m that crazy mom, who is always baking something – this week it was Banana Cupcakes. At any given time we have typically three or four baked goods to choose from in the kitchen – cookies, cakes, brownies, pie, cupcakes and on and on. It’s great for my kids lunches so they have a treat, not so great for my waistline. I practice a lot of restraint. I’m not always successful, but I do practice it. 😉
When I saw that This Week’s Cravings theme was Bananas, I was pretty excited. My mind immediately went to baking and banana recipes. I love bananas all by themselves. Bananas are truly awesome. Banana recipes are even better, especially when they are in the form of Banana Cupcakes.
I chose this Banana Cupcakes recipe because it’s easy, my kids can make it and well, it’s tasty! Really, tasty! And I was craving them. That’s my fault. But anyway, they are goooooood!
And pretty. But that’s not the point.
Do you have a fruit that you just love everything made with it? It’s not just bananas for me, I love many fruits, but this cupcake recipe is AWESOME. So moist, and fluffy. So full of delicious banana flavor. Yum!
- 4 med-large bananas (3 bananas for cupcakes/cake and 1 banana for garnish)
- 2 teaspoons lemon juice
- 3 cups cake flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter, room temperature
- 2 cups of white sugar
- 3 eggs, room temperature
- 2 teaspoons banana extract
- 1½ cups buttermilk
- Preheat your oven to 375 degrees Fahrenheit. If you are making this into a cake, with shortening grease a casserole dish that measures 9 x 13. If you are making cupcakes, use liners in a muffin tin.
- In a bowl, mash up the three bananas. Add the lemon juice and mix together well. Set this aside.
- In another bowl, mix the cake flour, baking soda and salt. Set this aside.
- In another bowl, cream together the butter and the sugar until it is light and fluffy. One at a time, beating in between each addition, add the eggs. Stir in banana extract.
- Alternating between the bowl of dry ingredients (flour, salt, baking soda) and the buttermilk, beat into the creamy egg/sugar mixture. Just add a little buttermilk, mix, dry ingredients, mix, more buttermilk, mix, dry ingredients, mix... and so on until you have it all incorporated.
- Using a spoon, stir in the mashed bananas.
- Using a spatula, pour the batter into your prepared pan or into your cupcake liners.
- Bake for 25-30 minutes for the cake, 15-25 for the cupcakes or until a toothpick inserted into the middle of a cupcake or the cake comes out clean. (obviously oven temps are going to vary).
- Remove from the oven and allow to cool for 5 minutes. Move to a cooling rack and allow to cool the rest of the way.
- For the record, these are great un-iced. But of course, you can ice these when cool. We used a light buttercream frosting and added a teaspoon of banana extract to give it a nice banana flavor. A true banana cupcake.
- Garnish with sliced banana from the last banana. Enjoy!
Do you enjoy banana recipes as much as I do? If so, it’s time to link them up!