Imagine biting into a cupcake that transforms ordinary bananas into a caramelized flavor explosion, topped with a silky smooth peanut butter ganache that will make your taste buds dance! These aren't just any cupcakes - they're a gourmet adventure that combines the comfort of home baking with restaurant-worthy sophistication. Whether you're a baking enthusiast or a dessert lover looking to impress, this recipe promises to elevate your culinary skills and satisfy even the most discerning sweet tooth.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup peanut butter
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- Roast whole bananas on a baking sheet in the preheated oven for 10-12 minutes until the skins turn black and the bananas become soft and caramelized. Remove and let cool slightly, then peel and mash thoroughly.
- In a large mixing bowl, combine mashed roasted bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to ensure tender cupcakes.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the peanut butter ganache frosting, heat heavy cream in a saucepan until it just begins to simmer. Pour over peanut butter in a heat-safe bowl and whisk until smooth and glossy.
- Allow ganache to cool and thicken for 10-15 minutes, then spread or pipe onto completely cooled cupcakes.
- Optionally, garnish with chopped peanuts or a drizzle of melted chocolate for extra decoration.
Tips
- Choose overripe bananas for maximum sweetness and caramelization during roasting
- Don't overmix the batter - this keeps your cupcakes tender and light
- Roast bananas whole to enhance their natural sugars and develop a deeper flavor profile
- Let the cupcakes cool completely before frosting to prevent the ganache from melting
- For a professional look, use a piping bag to apply the peanut butter ganache
- Store cupcakes in an airtight container at room temperature for up to 3 days
- For extra texture, toast some chopped peanuts and sprinkle on top of the frosting
- Use room temperature eggs and ingredients for more consistent mixing
- Check cupcakes a few minutes early to prevent overcooking - every oven is slightly different
- For a fun variation, try adding a pinch of cinnamon to the batter for extra warmth
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 45mg
