- November 25, 2024
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Almost as soon as we learned to rhyme, I acquired the nickname Shanna Banana. In my younger years, I hated it. It was a taunting sort of nickname.
But as I grew older, and the nickname didn’t go away, I grew to accept it. Even as I met different groups of friends, somehow the nickname appeared again.
That being said, I have been holding on to this banana cupcake recipe for quit some time now. The first attempt at making them resulted in failure when I got home from the store and realized I had no sugar. And the second failure was when my bananas went bad before I had time to bake.
But third time around was perfection.
Banana Cupcakes
What you need:
2 cups all-purpose flour
1 ½ cups granulated sugar
2 tablespoons packed brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ cup vegetable oil
2 eggs
¼ cup milk
1 teaspoon vanilla
2 mashed bananas (about 1 cup)
What to do:
Preheat oven to 350 degrees.
Combine flour, sugars, baking powder, salt, cinnamon and allspice in a large bowl. Add oil, eggs, milk and vanilla; beat with electric mixer at medium speed until well blended. Beat in bananas until well blended.
Spoon batter filling ¾ full.
Bake 25-30 minutes. Cool cupcakes in pans 10 mins and then completely on a wire rack.
Chocolate Buttercream Frosting
What you need:
4 cups powdered sugar, sifted, divided
¾ cups (1 ½ sticks) butter softened
6 squares (1 ounce each) unsweetened chocolate, melted and cooled slightly
8 tablespoons milk, divided
¾ teaspoon vanilla
What to do:
Beat 2 cups powdered sugar, butter, melted chocolate, 4 tablespoons milk and vanilla in large bowl with electronic mixer at medium speed until smooth.
Add remaining 2 cups sugar; beat until light and fluffy, adding more milk 1 tablespoon at a time, if needed to reach desired spreading consistency.
