This weekend my father got to visit, so it was cupcakes of his choice. Normally, he hates sweets and baked goods but I let him choose the flavor so he would at least want to try it. After figuring through some flavors he decided he’d love on that was like his toasted peanut butter banana snacks. So I searched for some recipes and found a banana cake and a peanut butter frosting. It was my father’s idea to add a graham cracker crumbled on top to replicate the toast! I’ve got to say they ended up coming out amazing!
The cake itself is not too banana-y but with the mashed banana in it, it makes for a great bite of banana when you get a bigger chunk of it. The batter ended up being a big batch so we also got to make a cake of it! Also, the peanut butter frosting is so delicious I could probably spread it on anything. Plus, my dad ate one before he left and said he liked it and that was all I was looking for this week so I call this one a success!
3 cups flour
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tsp ground cinnamon
4 very ripe bananas mashed
3/4 cup buttermilk
1/2 tsp pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1 cup pecans chopped (optional)
Preheat oven to 350F. Line standard muffin tins with paper liners (or spray with non stick spray like we did). Whisk together cake flour, baking soda, baking powder, and cinnamon. In another bowl, whisk together bananas, buttermilk, and vanilla.
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour in two batches, alternating with banana mixture, and beating until just combined after each. Stir in pecans by hand. Fill each cupcake three quarters of the way full. Bake about 18 minutes.
Peanut Butter Frosting
1 cup peanut butter (smooth or crunchy for your choice)
1/2 cup butter, room temperature
2 cups powdered sugar (we did about a cup and a half)
3-4 tbsp milk or cream (we used whole milk)
1 tsp vanilla extract