I had plans of making some delicious banana nut muffins just like OtisSpukmeyer's.
Fast foward a few days to yesterday. I got home from work, opened the door and the banana smell hit me in the face. Oops, looks like they've sat a bit too long. My first thought was to make the muffins or some bread loaves (my second banana baking favorite). I totally changed my mind when I opened my cabinet full of cookbooks and saw Martha's Cupcake book and knew there just had to be something Banana in there.
Martha Stewart’s Roasted Banana Cupcakes
yield: ~16 cupcakes
Ingredients:
Batter
- 3 ripe bananas, plus 1 to 2 more for garnish
- 3/4 cup sugar
- 2 cups cake flour (not self-rising), sifted
- 3 large eggs, separated
- 1/2 teaspoon baking soda
- 1/2 cup sour cream1/2 teaspoon
- baking powder
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
Honey-Cinnamon Frosting
- 2 1/2 cups confectioners’ sugar, sifted
- 1/4 teaspoon ground cinnamon (I used more like 1/2 teaspoon)
- 2 tablespoons honey
- 1 cup (2 sticks) unsalted butter, room temperature
Process:
- Preheat oven to 400 degrees F. Line standard muffin tins with paper liners.
- Place 3 whole unpeeled bananas on a baking sheet and roast 15 minutes (the peels will darken).
- While bananas are roasting, sift together together cake flour, baking soda, baking powder and salt.
- Remove bananas from oven and let cool. Peel carefully into a medium-size bowl and mash.
- Reduce oven temperature to 350 degrees F.
- With an electric mixer on medium–high speed, cream butter and sugar until pale and fluffy (~5 minutes). Add egg yolks slowly, beating until each is incorporated and scraping down sides of bowl as needed.
- Add roasted bananas, beat to combine.
- Add flour mixture in three batches, alternating with two additions of sour cream, beating until just combined after each. Beat in vanilla.
- In another bowl, whisk egg whites to soft peaks.
- Fold 1/3 of whites into batter to lighten. Gently fold in remaining whites in two batches.
- Divide batter evenly among lined cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
- Cool cupcakes completely on wire racks before frosting.
Frosting:
- Using an electric mixer, beat all ingredients until smooth. Feel free to add some extra honey or cinnamon to taste.
- Garnish with slices of banana (roasted or raw)
Yeah, I know what you're thinking, they are a lot of work. Its true, they take quite a while. But the roasted banana flavor makes them totally worth it! One great thing about this recipe is that they can be frozen (unfrosted) up to 2 months or stored up to 3 days at room temperature. That is only if they last that long. I know mine didn't!