These banana cupcakes are kid tested and grandma approved.
When I started baking cupcakes for my family and friends, I never dreamed I would have started a blog to share these recipes with the world. This project has been a really fun outlet for my experiments in the kitchen. Funny enough, I never would have guessed that, out of all the flavors I’ve experimented with, banana cupcakes would be at the heart of one of my most popular flavors (The Aretha Cupcake). But that’s the way life works sometimes. It’s never quite what you expect.
Banana cupcakes fall in the “meh” category for me. It’s not that I dislike them. It’s that I can take them or leave them. I love actual bananas, but breads, pastries, or even smoothies that use banana don’t usually float my boat. That said, these banana cupcakes are pretty dang good. Somehow the density that bananas usually bring to baked goods is kept light and fluffy in this recipe. I also keep overripe bananas in my freezer for baking occasions such as this, making the banana flavor strong but the texture a little lighter.
Brown bananas are the best bananas.
The trick is to leave the bananas in the peel and freeze them as-is. When it’s time to bake, let them thaw (on a plate or in a container) and then basically squeeze the sweet banana mush and syrup from inside. I know, I know. That sounds pretty gross, but it makes for a very flavorful cupcake, and it eliminates the need for mashing or pureeing the bananas. This way also helps regulate the density of the batter. The resulting cupcakes are delicate and intensely banana-flavored, keeping it away from banana bread territory and right smack dab in the middle of perfect cupcake territory. And they are wonderful with my cooked frosting (pictured), a peanut butter frosting, or even plain. Make a batch and invite the family over. I bet kids and grandparents alike will give you a big thumbs up and lots of smiles for this one.