Ever find yourself with the last banana of the bunch that has just become over ripe? Well we did earlier this week. My family, my dad and brother in particular, really love us some bananas. There is usually a bunch that is just beginning to turn ripe in our fruit bowl next to a smaller bunch (usually just 2-4) that are nice and perfectly yellow. Which makes it so we always have a banana ready to be eaten and we never run out of bananas, because by the time both bunches are gone it’s time to go food shopping anyway.
There are times, like this past week, when our banana craze gets away from us and suddenly we find ourselves with over ripe bananas. The kind that are perfect for banana bread. If things get really out of hand, we have been known to freeze a few of these perfect baking bananas to use at a later time, but that wasn’t necessary this week. Instead, this week we only had one banana ready for the loaf pan.
This was a problem. When we make banana bread we use at least two bananas, not one. Which also means that when we freeze bananas we tend to freeze them in pairs, because we’ll just end up using two anyway, right? Suddenly I found myself with a challenge: Bake something with this banana without having to thaw out any others.
I took to the internet looking for recipes (as I often do). Luckily I didn’t have to search too far before I found a great recipe for chocolate-banana cupcakes that used just one banana!
These cupcakes are wonderful: they are fairly light, very moist, and very chococlatey with just a hint of banana. The recipe didn’t make too many (my batch only made 11), but for a small family with some to give away, it happened to be the right amount. I decided to top these beauties with a peanut butter frosting, mostly because I liked the idea, but also because the frosting from the cupcake recipe I found used another banana. That would ruin the challenge, although I will have to try it some time soon. The frosting was soooooo good. One batch of frosting was more than I needed to cover all the cupcakes, so we had a bit left over to spread on other things, like apple slices.
The cupcakes were a hit with the whole banana loving family (well, except for brother as he’s on the other side of the country, but nevertheless) and were perfectly moist and delicious. I hope we have just one banana get nice and over ripe again soon so we can have some more cupcakes. Oh, did I mention they’re also vegan? Well, the cupcakes, not the frosting.
Notice the cute Snoopy and Woodstock cupcake liners? Thanks craft store!
Chocolate Banana Cupcakes
For the Cupcakes:
1/2 cup coconut milk
1/2 cup ripe banana (about 1 banana)
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
For the Frosting:
1/2 cup butter or margarine, room temperature
1/4 cup ripe banana (about 1/2 banana)
2 tablespoons cocoa powder
2 1/2-3 cups confectioners’ sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
In a small bowl, mash the banana with a fork. Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated. Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Make a well in the center of dry ingredients and pour in banana mixture. Stir until just smooth (do not overmix).
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
For the frosting:
8 tablespoons (1 stick) butter, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups powdered sugar
1/4 cup milk, plus more if needed
To prepare the frosting cream together the butter and peanut butter until well combined. Add in the powdered sugar and half the milk and mix until smooth, fluffy and your desired piping consistency. (I actually used some milk and some heavy whipping cream to lighten it up a bit, plus it was in the fridge)