Banana Cupcakes

These banana cupcakes are based on one of my customer’s favorite cakes. Many years ago, my friend Debby asked me if I made banana cake. I’m not a big fan of banana, and I hadn’t ever considered it. Her son was really hoping to have a banana cake for his birthday, so I said “Sure! I will give it a try.”

I found a great recipe in my library’s copy of The Cake Bible. I checked this book out so many times that I ultimately bought it! Rose’s banana cake recipe from the book is adapted to make these cupcakes. The changes from the Cake Bible recipe include:

  1. I reduced the salt
  2. I removed the lemon zest
  3. I added potato starch
  4. I changed the butter to oil
  5. I used a flour blend

Banana cupcakes are ready to bake.

Banana cupcakes fresh from the oven.

Banana Cupcakes

From at

https://emoticakes.com/wp-content/uploads/2018/01/img_7470.jpg
Prep: Cook: Yield: 18 cupcakesTotal:

These taste like a very light banana bread. I am not a banana lover and I adore these cupcakes paired with cream cheese frosting, dark chocolate frosting or even plain.

You'll Need...

  • 1 cup pureed bananas
  • 1/4 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 6 ounces canola oil
  • 1 teaspoon vanilla
  • 1 cup cake flour, sifted
  • 7/8 cup all purpose flour
  • 1/8 cup potato starch
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 (325 for convection bake) [TEMP]
  2. Use a blender or stick blender to puree the bananas, sour cream and vanilla. Add the eggs and blend just a bit more until the eggs are well incorporated.[PUREE]
  3. Combine the dry ingredients in a large mixing bowl. Blend to combine.[COMBINE]
  4. Add the oil and half the banana mixture to the dry ingredients. Blend to combine.[BLEND]
  5. Mix on medium speed for 1 1/2 minutes. All ingredients should be well incorporated.[BEAT]
  6. Add the remaining banana mixture to the batter in two additions, scraping down the sides as needed. Beat for 30 seconds each time.[BEAT]
  7. Spoon into lined muffin cups and bake for 18-20 minutes.[BAKE]

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