Banana Lovers

Cupcakes, Frosting | December 1, 2015 | By

I was actually never a banana lover. Especially when they are mushy, brown and way too sweet. If I have bananas, they have to be green and not really sweet. But then I tried to bake a banana cake and fell absolutely in love with banana… Topped with chocolate frosting. And salted caramel. My sweets loving room mate calls those cupcakes “foodiegasm”. Well, if you don’t believe it, try them yourselves! *totally self-confident look on the face*

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Banana Lovers
Yields 12
Fluffy banana cake with chocolate frosting and Salted Caramel!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
The Batter
  1. 125g Soft Butter (room temperature)
  2. 2 Eggs
  3. 100g Light Brown Sugar
  4. 65g Dark Brown Sugar
  5. 210g Cream Plain Flour or Type 45 Flour
  6. 60ml Buttermilk
  7. 1 Teaspoon Baking Soda
  8. 1 Teaspoon Baking Powder
  9. 2 to 3 Bananas - really ripe and soft
  10. 1 Tablespoon Vanilla Sugar
  11. 1 Tablespoon Vanille Bean Paste
  12. 1 Pinch of Salt
Salted Caramel
  1. 120g Granulated Sugar
  2. 50g Butter
  3. 60ml Condensed Milk
  4. 1 Tablespoon of Sea Salt (milled finely)
Decoration
  1. 24 Banana Chips (store bought or self-made)
Instructions
  1. Preheat your oven to 170°C. Prepare a muffin tin with 12 cases.
  2. Peel your bananas and squish them using a fork. If there are still some small junks, it doesn't matter. If you prefer it finer, continue to squish.
  3. Cream the soft butter with your sugar together in a mixing bowl on high speed for 3 minutes. Add one egg at a time and mix well. After that you can add your vanilla sugar and your vanilla bean paste as well as your pinch of salt. Continue to cream and fluff the mixture on high speed for about 2 minutes. While doing so mix your dry ingredients together.
  4. Now you can add your squished bananas and slowly pour your buttermilk into the mixing bowl.
  5. It's time to add the dry ingredients - sift them over the mixture and slowly beat it in on low speed. As soon as flour is incorporated properly, fill your muffin tray.
  6. Bake at 170°C for 15 to 20 minutes. Check with a wooden tooth pick after 15 minutes of baking, if the center is still raw your wooden pick will show some batter on it. If it comes out dry, your mini cakes are done.
  7. Let them cool properly. You can frost them with chocolate frosting (http://lapetitecerise.com/2015/11/chocolate-frosting/) and top it with Salted Caramel and banana chips.
  8. To do the Salted Caramel, simply put the sugar in a wide, open pan or pot and put stove on medium heat for all the time. Do not stir, just leave it alone and only brush away the edges with a wet dessert brush. Do not let it get too hot, hot sugar cases really severe burning plus it turns the sugar too soon too dark and leaves a bitter taste. As soon as all the sugar has dissolved, put in the butter and stir it in quickly with a rubber spatula or a wooden spoon. It sizzles pretty badly so be careful. If the butter is mixed in properly, add your condensed milk. After that, add the salt and stir again for about a minute. If it resembles a light brown, creamy texture, remove it from the heat and transfer it to jar so you can refrigerate it.
  9. If you want to use the sauce for the cupcakes, simply gently heat some of the sauce and drizzle it over the frosting.
Notes
  1. You can easily make your own banana chips by slicing a green banana into thin discs and place them on baking tray lined with baking paper. Drizzle some lemon juice on them - this will prevent them from turning brown during the drying process. Then put the try into your oven and dry them out on about 80°C. Check after 20 to 30 minutes if they harden. It can take up to an hour, but it's worth it as they are a tasty and simple decoration.
La Petite Cerise http://lapetitecerise.com/