I recently found a new banana bread recipe that is better than my previous recipe. So lets call this the new and banana bread recipe. I turned the banana bread recipe into cupcakes by baking them in cupcake forms.
I baked this cake twice now the first as a banana bread without anything and the second time turning them into cupcake with a peanut butter frosting. The banana bread on its own is perfect. You really do not need to add anything because there seem to be a layer of natural frosting if you leave the cake to cool. The top of the cake remains moist and, even after 2 days and the smell is amazing.
For today’s post I decided to dress is it by adding a peanut butter frosting just because peanut butter and banana cannot go wrong. I wanted to use this recipe especially because I had to bake them in advance and I know that the cake will remain moist at 2 days. If you are looking to bake something other than chocolate and cheesecake (for obvious reason), these are great. Bananas are pretty underrated sometimes.
Recipe from food.com
Yields 24 cupcake or a big cake in 8x8inch sq pan
1 1/2 cups bananas, mashed ( about 3 bananas)
2 tsp lemon jucie
3 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 3/4 cups sugar
2 tsp vanilla
1 1/2 cup buttermilk
Preheat oven to 275° f (135 degree C). Line the cupcake pan with liners or butter baking pan.
In a small bowl mash banana and mix with the lemon juice then set aside.
In a another bowl mix flour, baking soda and salt.
In a large bowl cream butter and sugar until pale and fluffy then beat in eggs, one at a time, then stir in the vanilla.
Whisk in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for 20-25 mins for the cupcake or one hour for a big cake or until toothpick inserted in center comes out clean.
Peanut butter frosting
From peanut butter frosting.
1/2 cup butter, softened
1 cup creamy peanut butter
3 tbs milk
2 cups icing sugar, sifted
Beat butter and peanut butter for about 3mins from medium to high speed with an electric whisk. Reduce speed to low and gradually add the icing sugar. Whisk for another 2 mins on medium speed. When frosting starts thickening add milk 1 tablespoon at a time. Beat on high for 3-5mins until frosting is fluffy.