Peanut butter and banana: A classic combo in a yummy cupcake

If peanut allergies are a concern, almond butter could be a great sub in the frosting. Or simply skip the frosting altogether and add half a cup of shredded coconut or raisins to the batter.

Just want to give you fair warning – this recipe requires a bit of advance planning. 

You need five rotten bananas to start rolling with these Elvis-inspired cupcakes. Luckily, bananas tend to go from grocery store green to brown mush overnight. When an overripe banana is being neglected in the fruit bowl, I throw it in my freezer. Then, when a sizable collection has amassed, I defrost them and it’s banana bread time. 

Happily, I had stashed away enough old bananas to recycle them into a birthday treat for a few friends who were celebrating. Peanut butter and banana is a classic combo. Sweet and salty, this is a confection that would be perfect for a celebration for children or adults. 

This banana bread recipe is adapted from a trusted recipe source, and one giant perk is that it is very forgiving. I regularly sub out whole wheat or almond flour to mix it up a bit.

If peanut allergies are a concern, almond butter could be a great sub in the frosting. Or simply skip the frosting altogether and add half a cup of shredded coconut or raisins to the batter. 

Peanut Butter & Banana Cupcakes

For the cupcakes:

2 cups mashed banana 

1/2 cup vegetable oil

1 cup lightly packed brown sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract 

2 large eggs

2 cups all purpose flour*

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger 

1/2 teaspoon ground nutmeg

*substitute up to one cup whole wheat or almond flour

For the frosting:

1 cup creamy peanut butter, room temperature 

1/2 cup unsalted butter, room temperature 

1/2 teaspoon vanilla extract

1/3 cup confectioners sugar 

Garnish:

1/4 cup chopped peanuts

dried banana chips 

1. Preheat your oven to 350 degrees, and line a standard cupcake tin with a dozen paper cupcake liners. 

2. In a large mixing bowl, combine the mashed banana, brown sugar, eggs, vanilla extract and almond extract. Mix well.

3. In another mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk well to combine. 

4. Pour the dry ingredients into the wet, and use a rubber spatula or hand mixer on low to mix well. 

5. Use a standard ice cream scoop or half-cup measuring cup to spoon the batter into the cupcake tin. 

6. Place the cupcake pan in the oven and bake for about 20-25 minutes, or until a toothpick inserted into a cupcake comes out clean. 

7. Let the cupcakes cool in the pan for ten minutes before popping them out. Allow the cakes to fully cool before frosting. 

8. For the frosting, place the peanut butter, butter, vanilla extract, and confectioners sugar into a mixing bowl.  Use a hand mixer to fully combine the ingredients and continue to mix until the frosting is smooth and creamy. 

9. Top the fully cooled cupcakes with a dollop of frosting.  Sprinkle with a few chopped nuts and a slice of dried banana for a pretty presentation.

The banana bread recipe is adapted from King Arthur Flour.  This recipe will yield about a dozen cupcakes.