What a great idea - turn banana bread into a cupcake and add frosting. This is the beginning of a new revolution - cupcakes for breakfast! I found this recipe for Banana Cupcakes with Honey Cinnamon Frosting in my Martha Stewart Cookbook, however the online version is very different, so I opted not to link it to this entry. It might be close in flavor, but the process is different.
Before mixing anything, the bananas need to be roasted. Place on a baking sheet in a 400 degree oven for 15 minutes. Let the bananas cool before peeling them. They will be quite wet because the peels release moisture during the roasting. My kitchen smelled WONDERFUL during the roasting.
This cupcake recipe is a bit different from my standard cake recipes; The butter is creamed with the sugar, and then egg yolks are added to create a yellow, fluffy batter. Then the peeled bananas are added.
This does not look pretty, and I actually became a bit worried because it looked to moist and there were so many lumps. But I added the flour and sour cream just as instructed, and it looked better after the addition.
I poured the batter into a seperate bowl so I could use my mixer to beat the egg whites, which were gently folded into the batter in 3 additions. Ok, much better - now the batter looks normal.
The cupcakes baked up just fine, and while they cooled, I made the Honey Cinnamon Frosting. This was the easiest frosting that I have ever made - powdered sugar, butter, honey and cinnamon, and it looked and tasted great.
Decorating cupcakes is my favorite part! The banana cupcakes were simple - piped frosting and 2 thin banana slices. Unfortuantely, bananas age quickly, so I recommend slicing the banana immediately before serving.
These were a hit at my office, although I thought the cake was a bit too much like banana bread. I plan to work on getting a better cake texture.
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