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
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, room temperature
- 2 cups of white sugar
- 3 eggs, room temperature
- 2 teaspoons banana extract
- 1 1/2 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!