Peanut Butter Banana Cupcakes

One of my all time favorite combinations is peanut butter and banana. I particularly like the peanut butter and banana milkshake that I order from the restaurant Cookout when I am in South Carolina for school. If you live in the north or have never been to Cookout, you are missing out on the best milkshakes! They have over 40 different flavors that are all made to order. Since I am home in Ohio for the summer and can't order my favorite milkshake, I thought I would try the peanut butter banana combo in cupcake form! No surprise, these cupcakes are delicious!

CUPCAKES
1 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 large ripe bananas
1/2 cup sour cream
1 1/2 tsp. vanilla extract
3/4 cup sugar
1/2 cup butter (room temperature)
1 egg + 1 yolk

FROSTING
3/4 cups powdered sugar
4 ounces cream cheese
1/4 cup butter
1/4 cup smooth peanut butter

Peanuts to use as garnish, if desired.

Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake liners.

Mash bananas with a fork until smooth.

In a separate bowl cream butter and sugar. Add bananas, sour cream, vanilla, egg, and egg yolk.

In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the rest of the ingredients and mix until just combined.

Divide among 12 muffin cups.

Bake cupcakes for 20 minutes.

To make frosting, beat cream cheese, butter, and peanut butter together until smooth. Gradually mix in powdered sugar.

Frost cooled cupcakes.

Yields 12 cupcakes

Recipe from Sweet Caroline's Cooking

Nutritional Info (per frosted cupcake): 238 calories, 31g carbs, 8g fat, 4g protein, 1g fiber

ENJOY!

Sweet Strawberry Banana Bread

After my family raved over the Strawberry Banana Muffins that I made a few weeks ago, I wanted to try making strawberry banana bread in my new mini loaf pans. I decided to have a Valentine's Day Party for friends (more about this in my next post), and as a take-home dessert, I gave each guest their own mini loaf of bread. I decided "Sweet Strawberry Banana Bread" is a suitable name for this recipe because it has more sugar and a different texture than regular bread. Essentially, it is very similar to a pound cake, and made very moist by the banana.



I ordered a set of 3 mini loaf pans from Wilton, but since I had to make 16 mini loafs, I picked up a few disposable mini loaf pans to expedite the baking time.  After I bought the disposable pans, I questioned whether it had been worth it to buy the Wilton pans. However, after baking in both types of pan, I realized the metal pans yield bread that is MUCH more evenly baked. The disposable pans require a longer baking time, and since I was afraid I would over bake the bread, I ended up taking the loafs in the disposable pans out of the oven too early. The Wilton metal pans created bread that looked much prettier when popped out of the pans, and it was easier to ensure the breads were thoroughly cooked.

SWEET STRAWBERRY BANANA BREAD
printable recipe
1/2 cup butter
1 banana
2 1/2 cups light brown sugar
5 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1 cup diced strawberries

Preheat oven to 325 degrees.

Spray five 5 3/4 by 3 1/4 inch mini loaf pans with baking spray.

Combine flour, baking powder, and salt.

In a separate bowl, cream butter and banana until smooth.

Add brown sugar and eggs.

Alternate add flour mixture with the buttermilk and stir until just combined.

Fold in diced strawberries.

Pour the batter in prepared mini load pans.

Bake for about 45 minutes or until the tops are golden brown and an inserted toothpick comes out clean.

Yields: 5 mini loaves. This recipe can also be used to make two 8 1/2 by 4 1/2 inch regular sized loaves (with a baking time of about 1 hour).

Enjoy!

Vegan Banana Cupcakes

I have to admit that I have never made a vegan dessert before. With recipes that call for butter and egg substitutes, I was afraid of sacrificing taste and texture to make a vegan dessert. However, when making cupcakes for a vegan friend, I started exploring new blogs with vegan recipes that don't require any substitutes. In fact, these banana cupcakes can be made with ingredients you probably already have in your pantry! I love baking with banana, and these cupcakes were sweet and moist - perfect for all of your vegan and non-vegan friends to enjoy.



VEGAN BANANA CUPCAKES
printable recipe
2 bananas
1 1/4 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup granulated sugar
1/3 cup vegetable oil
2/3 cup non-dairy milk (soy, almond, or rice)
1 1/2 tsp. vanilla
1/2 tsp. almond extract

Preheat oven to 350 degrees F.
Cream bananas using mixer.
Add oil, non-dairy milk, vanilla, and almond extract and mix until combined.
Stir in flour, baking powder, baking soda, salt, and sugar. Do not over mix.
Fill cupcake lines 2/3 full and bake for 20-22 minutes.
Recipe adapted from swirlycinnacakes

Enjoy!

Strawberry Banana Muffins

With our school's blood drive right around the corner, I needed a muffins for blood donors to eat after donating. I didn't want muffins that were too sweet, and was hoping to make muffins that were hearty, healthy, and dense. These Strawberry Banana muffins did just the trick! I love adding bananas to muffin and bread recipes because they help make the muffins extra moist and dense without adding extra butter or oil. I will definitely keep this recipe in my repertoire of go-to favorites! I have also included the nutritional information per muffin below! With 200 calories, I like to say these muffins give you bang for your buck because they are definitely hearty.

STRAWBERRY BANANA MUFFINS

1 cup butter

3 eggs

2 tsp. vanilla extract

4 large ripe bananas

2 cups chopped strawberries

4 1/2 cups flour

1 1/2 cups light brown sugar

3 tsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. salt

CREAM CHEESE DRIZZLE:
2 ounces cream cheese
1/2 cup powdered sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees F.

Cream the butter and bananas in mixer. 

Add eggs and vanilla and beat until smooth and combined.

In a separate bowl, combine flour, light brown sugar, baking powder, baking soda, cinnamon, and salt.

Fold the chopped strawberries into the flour mixture. This will ensure the strawberries do not sink to the bottom of the muffins when baking.

Add the flour mixture to the butter mixture and stir until just combined. The mixture will still be slightly crumbly.

Divide the batter among 24 greased muffin cups. 

Bake for 20 minutes or until toothpick just comes out clean. Allow to cool.

Beat 2 ounces cream cheese, 1/3 cup powdered sugar, 1 tsp. vanilla extract.

Adapted from Joy of Baking.

Yield 24 Muffins.

Nutritional Information (one muffin with cream cheese drizzle) Calories: 209,
Carbohydrates: 27, Fat: 9, Protein: 4, Fiber: 1.

Enjoy!