Banana Bling Cupcakes

Bananas ripen too quickly.

Therefore . . . I can’t just peel . . . and eat.

I much prefer a slightly green skin.

There’s only one thing left to do.

This . . .

. . . and this

and this.

I actually doubled the recipe and made 2 small loaves of Banana Bread & 12 cupcakes!

My sweet half will eat the Banana Bread but not the cupcakes.

He has a slight frosting phobia.

I have NO choice . . .

I will simply have to eat them all!

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BANANA NUT BREAD or CUPCAKES

Ingredients

  • 1 C. sugar
  • 1/2 C. margarine or butter
  • 2 eggs
  • 3 bananas, mashed
  • 1/4 tsp. salt
  • 1 tsp baking soda dissolved in 1 Tbsp. warm water
  • 2 C. flour
  • 3/4 C. walnuts, chopped

Directions

  1. Cream margarine or butter and sugar together.
  2. Add eggs and mix well.
  3. Stir in mashed bananas, mixing well
  4. Add salt, and stir in baking soda and warm water mixture, stirring well.
  5. Mix in flour and stir in the nuts.
  6. Put batter into two small well-greased loaf pans or make 12 to 14 cupcakes
  7. Bake at 325 degrees for (loaf pans – 45-50 min.) (Cupcakes – 12 to 15 min.) or until loaves test done with a toothpick.
  8. Cool on a wire rack.
  9. Frost cupcakes if desired.  (I used Cream Cheese frosting, raspberry filling & Bavarian pastry cream in the center of the frosting.

NOTE:  Fillings are from the Prepared Pantry and both are excellent.

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CREAM CHEESE FROSTING
  • 1  8-ounce package of Cream Cheese
  • 1 stick butter (8 tablespoons) at room temperature
  • 4 cups confectioners sugar
  • 1 teaspoons of pure vanilla.
Using a kitchen Aid or good hand mixer, whip the butter until it’s light in color.  Add the Cream cheese and whip again until very light.  Add the confectioners Sugar one cup at a time, beating continuously.  Add Vanilla and whip again.  (If you fill that it’s not quite the right consistency for you, add a bit of heavy Cream to thin it, or more confectioners sugar to thicken it.
You can also make this ahead of time, and keep in the fridge.  When you are ready use it, let it come to room temperature, and whip again.

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by Get Off Your Butt and BAKE

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  • Katrina @ Warm Vanilla Sugar - 04/12/2012 - 2:47 pm

    What a fabulous idea! I need some more bananas!ReplyCancel

  • Suzanne Perazzini - 04/13/2012 - 3:00 am

    Wow! These look so much better than the ones I made last weekend and put on my blog. They were my first attempt ever at cupcakes but you are obviously well-seasoned in the cupcake arena. I like the idea of using up aged bananas this way. I also like them semi-green.ReplyCancel

  • Michelle - 08/06/2012 - 8:27 pm

    Wow! This recipe totally rocks!!! So delicious and yummy to the tummy…making the “BANANA BLING” recipe tomorrow!

    Thanks again for the awesome recipe!!!

    Smiles to you 🙂

    MichelleReplyCancel

  • Vera Zecevic – Cupcakes Garden - 10/29/2012 - 1:18 pm

    These cupcakes are absolutely amazing! I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.ReplyCancel