Anyone out there used to be on swim team? I was for many years. The one year I was on my high school team, we were supposed to eat bananas if we were hungry during a meet. They are light but full of all the good stuff to make us perform well.
Logical, right? But I would associate the bananas with the ick feeling I would get after sprinting my little patoot off. I also associate soupy oatmeal with being nauseas. Aren’t you glad you know this?
I got over it thank goodness, because these little hand held treats are out of this world. I hate to toot my own horn, but TOOT! This was a great flavor combination.
The cake is full of banana flavor, but according to friends not “too banana-y.” The real knock out though was the Vanilla Bean Bourbon Buttercream…. It’s the stuff dreams are made out of…. you could fashion it into a cloud and float away on it…. Or maybe a pillow for sweet dreaming? Either way, it’s heaven.
So get crack-a-lackin’! These bad boys are calling your name!
For the banana cupcakes
Recipe adapted from Baked
Preheat the oven to 325 degrees and line two cupcake pans with liners.
Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside.
In the bowl of an electric mixer, beat the butter until creamy, about 3 minutes. On a medium speed, beat in the sugar and vanilla until fluffy, about 3 minutes. Scrape down the bowl and then add the eggs, beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. On a low speed, add half of the flour mixture, followed by the milk, then ending with the remaining flour. Scrape down the bowl, then mix on low for a few more seconds.
Fill the cupcake liners about ¾ full. (I like to used a ice cream scoop for ease).
Bake for about 25-27 minutes. After 20 minutes, remove the cupcakes from the pans. Cool completely before frosting them.
For the Vanilla Bean Bourbon Buttercream
Recipe adapted from Organic and Chic
In a small saucepan, combine ¼ cup of the milk, the flour, the vanilla extract, and the scraped out insides of the vanilla bean, and whisk until there are no lumps. Over medium heat, slowly add the remaining ¾ cup milk, whisking constantly, and cook until the mixture comes to a low boil. Reduce the heat to low and keep whisking for a few more minute, until the mixture starts to thicken.
Immediately remove the pan from the heat, but keep stirring. If small lumps appear, whisk vigorously to get them out. Set aside to cool to room temperature.
In a stand mixer on a medium speed, beat the butter until creamy, about 3 to 5 minutes. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.
With the mixer on low speed, slowly pour the milk mixture into the butter-sugr mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add the bourbon and beat a few minutes longer.
Once, the cupcakes are cool frost them to your hearts desire. Enjoy!