I grew up loving peanut butter and bananas. It was only a matter of time before I created a cupcake with two of my favorite things to eat. I was very happy with how moist these cupcakes turned out. The frosting, is absolutely delicious.
Preheat heat oven to 350 degrees. Line pan with cupcake liners.
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Whisk together, make a well in the center of your bowl and set aside.
2 eggs, beaten
1 teaspoon vanilla
1/2 cup vegetable oil
4 ripe bananas, mashed (I used an extra banana for garnish)
Add wet ingredients to dry and do not use a mixer. Stir to incorporate ingredients but do not over mix. Fill liners about 2/3 full. Bake for 20-22 minutes, until a tester comes out clean. Cool completely before frosting. Depending on the size of your bananas, I baked 17 cupcakes.
Peanut Butter Whip Cream Frosting:
Chill mixing bowl and attachment for at least 20 minutes or longer before making frosting.
1 8 ounce block of cold cream cheese (do not soften to room temperature)
1 teaspoon of vanilla
3/4 cup creamy peanut butter
16 ounces of heavy whipping cream
1 1/2 cups of powdered sugar
Beat cream cheese in cold mixing bowl until smooth. Add vanilla and peanut butter. Pour in whipping cream and beat until it becomes whipped. Add powdered sugar and mix to sweeten your whip cream. Keep refrigerated due to the whip cream frosting.
Additional Garnishes, optional:
Sliced bananas, make sure you dip them in 7-Up or Sprite to prevent browning.
When our group decided to have May be our Mother’s Favorite Dish, there was no doubt in my mind what I would make. My Mom loved Hummingbird Cake. LOVED it! This was the first cake I ever baked from scratch at 20 years old. This cake has a lot of family memories for me. I had a difficult time trying to decide how to decorate it but when I think of my Mom, I think of beauty and elegance.
A little history on the Hummingbird Cake. It first appeared in Southern Living magazine in 1978. It was submitted to the magazine by Mrs. L. H. Wiggins of Greensboro, North Carolina. There are many ways to make a Hummingbird Cake. This was her favorite way I made this recipe for her. For you Mom ❤️.
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 1/2 teaspoon cinnamon, I use Saigon cinnamon
3 eggs beaten
1 1/2 cups vegetable oil
2 teaspoons vanilla, I use Mexican
1 8 ounce can crushed pineapple, not drained
1 1/2 cups chopped pecans
3 cups very ripe (not rotten) bananas, rough mash, not mush should have some chunks
Preheat oven to 350 degrees. Grease and flour 3 9″ pans.
Combine dry ingredients in a large bowl. Add eggs and oil, stir to combine. Do NOT use a mixer! Add vanilla, pineapple, pecans and bananas.
Divide batter equally into the 3 cake pans. Bake for 30 minutes or until done. Cool in pans for 10 minutes, remove and cool completely. Frost cake and keep refrigerated.
Cream Cheese Frosting:
2 8 ounce packages cream cheese, softened
2 sticks of butter
2 1/2 teaspoons of vanilla
2 pounds of powdered sugar
Combine cream cheese and butter and beat until smooth. Add vanilla. Slowly add powdered sugar, mixing until light and fluffy. This will make enough frosting for an 3 layer cake that is not decorated.
I love banana bread. I think sometimes when I buy bananas, I let them get too ripe on purpose so I have an excuse for making a loaf or two! I do a lot of baking that calls for buttermilk. I knew buttermilk would be too thin to use in my recipe so I thought of the next best thing, sour cream. It adds the perfect zip in this bread. I know you will love it!
1 stick of butter, melted
1 cup of sugar
1 1/2 cups of all purpose flour
1/2 t salt
1 t baking soda
1 t vanilla extract
1/2 cup sour cream
1/2 cup chopped walnuts, optional
3-4 bananas medium to large, mashed roughly (I leave mine kind of chunky)
Preheat oven to 350 degrees. Grease a loaf pan, 9 x 5 or several small ones.
In a large bowl, mix sugar and butter together. Add eggs and vanilla and mix well. Combine all dry ingredients together and add that to the wet batter. Fold in sour cream, mashed bananas and walnuts. Pour into prepared loaf pan(s).
Bake for 50-60 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes and remove and cool on a wire rack until it’s cooled completely.
*I have added a cup of chocolate chips to this recipe and it’s yummy!