If Robin Hood Helped Monkeys

Boss breezed into the break room last Friday to grab a cup of freshly brewed coffee. But before he could take a gulp, he interrupted himself to complain about the sweet stench wafting around the coffee maker.

 

“Those bananas have got to go,” he said before striding back to his office. Confused, a coworker and I peer around until we located the fruit on top of the fridge. (We’re short, the fridge is tall, what can I say?) Brown with occasional small yellow spots, I could barely touch those bananas without squeezing their gooey insides out.  

 

No one claimed the fruit by the time I left, so I stole the four bananas and wrapped them in two grocery bags to prevent any explosions in my purse. After a relaxing evening of baking, I snuck back into work the next morning to replace the rotting fruit with a delicious batch of moist banana cupcakes.

 

 

Banana Cupcakes

makes 12 cupcakes

These are quite dense, so the chocolate frosting on top reminds me of chocolate-covered bananas. But they taste just as good without the frosting—and then you can call them muffins and not feel guilty eating a few for breakfast!

1 c. sugar

2 tbsp butter, softened

1 tsp vanilla

4 ripe bananas, mashed

1⅓ c. flour

2 tsp baking powder

¼ tsp salt

chocolate frosting

  1. Preheat the oven to 350°. Line 12 muffin cups with cupcake liners, and set aside.
  2. Cream the butter and sugar together in a large bowl. Mix in the vanilla until well combined. In a separate bowl, whisk flour, baking powder, and salt together.
  3. Add 1/3 of mashed bananas to butter mixture, and stir well to combine. Mix in 1/3 of flour mixture, and continue alternating with bananas and flour. Stir last flour addition until just incorporated.
  4. Evenly distribute batter between the prepared muffin cups, and bake for 25-28 minutes, or until the cupcakes begin to turn golden on top and a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool to room temperature. Top with chocolate frosting just before serving.

 

 

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August 25, 2011. Tags: , , , , , , . Baked Bliss.

2 Comments

  1. Cynthia replied:

    I would like to attest to the fact that these are some of the most delicious and moist cupcakes known to mankind. I am surprised that more people don’t make banana cupcakes…given that 75% of the population probably has bananas rotting as I write this…

    Thanks for the recipe. Have you tried other fruits?

    • foods for the soul replied:

      Thank you!! I think people tend to get stuck in the banana bread rut when they have rotting bananas. But there are so many more ways to bake with them other than the typical quick bread!

      I haven’t tried any other fruits yet for cupcakes, but I have a few ideas I’d like to try out soon…

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