Today’s Sunday Supper is brought to you by The Inspiring Foodies Tribe. The lovely Isabel of Family Foodie coordinated a progressive dinner, which means one person is responsible for one part of the meal. Naturally, I signed up for dessert, which ended up being Banana Cupcakes. A simple yet moist and delicious cupcake. And although it may seem a little too casual for a nice “get-together,” it makes a great dessert to have with your evening coffee.
Usually I don’t have a problem figuring out what to make, but this time was different. I had no ideas jumping out at me. I looked through numerous cookbooks, but nothing inspiring. Then when I had leftover frosting in the fridge, I decided on cupcakes. Again, still couldn’t make up my mind. First I thought Oreo cupcakes, but the frosting I had isn’t the frosting I’d use for them. I flipped through my favorite cupcake book and got a list of ideas. I didn’t want the base to be chocolate, so there goes most of my list. I didn’t want vanilla, so pretty much I narrowed it down to banana. I actually had to go to the store and buy bananas that still had a bit of green in them. Ideally, you’d want overripen bananas.
I was a little hesitant in making these. One time I bought a banana cupcake from a well-known cupcakery. My friend and I were disappointed because it tasted like banana bread rather than a cupcake. Is that normal for banana cupcakes? Is it possible to achieve a cake form of banana flavor (without using extract)? I’m happy to report these taste like cupcakes and not like muffins (although the texture looks similar).
With the base being so basic, it makes a great canvas for ideas – add spices such as cinnamon or nutmeg; give it some texture by adding walnuts, pecans or chocolate chips; or fill it with jam, mousse, pastry cream, or even marshmallow cream (or marshmallows themselves). The cupcake also pairs well with a variety of frostings – chocolate, vanilla, cream cheese, coffee, rum, even caramel. Can you imagine a caramel banana frappachino cupcake? Hmm better start working on that recipe…
Has anyone ever had as much trouble as I did deciding on what to make? Usually my muse narrows in on a category or ingredient at the very least, but seriously it gave me no direction this time.
Here is what everyone brought to today’s Sunday Supper:
Jen from Juanita’s Cocina with her Portabella and Goat Cheese Tart.
Pam from The Meltaways with her Slow Cooked Lasagna Soup.
Angie from Big Bear’s Wife with her Crock Pot Roast Beef.
Isabel from Family Foodie with her Smashed Potatoes and Gravy
Nicole from Daily Dish Recipes with her Baked Asparagus Fries with a Roasted Garlic Aioli.
And me with these lovely Banana Cupcakes!
Everything looks so delicious! So glad I got to join in with everyone :)
- 1 1/4 cups flour
- 1 tsp baking soda
- Pinch of salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup mashed banana
- 1 tsp vanilla
- 1 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 1/2 cup butter, room temp
- 3 Tbsp milk
- Preheat oven to 350F and line a cupcake pan with 12 paper liners. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, and eggs until smooth. Whisk in banana and vanilla until smooth then whisk in flour mixture until smooth. Scoop batter into pan. Bake 18-20 minutes or until toothpick comes out clean. Let cool.
- Beat all of the frosting ingredients together until smooth. Pipe onto completely cooled cupcakes.
Source: 125 Best Cupcakes by Julie Hasson