These banana cupcakes are based on one of my customer’s favorite cakes. Many years ago, my friend Debby asked me if I made banana cake. Not a big fan of banana, I hadn’t ever even considered it. Her son was really hoping to have a banana cake for his birthday so I said “Sure! I will give it a try.”
I found a great recipe in my library copy of The Cake Bible. I checked this book out so many times that I ultimately bought it! Rose’s banana cake recipe from the book is adapted to make these cupcakes.
The changes from the Cake Bible recipe include: a reduction of the amount of salt, no lemon zest, the addition of potato starch, a change from butter to oil, and a blend of all purpose flour and cake flour.
|Prep:||Cook:||Yield: 18 cupcakes||Total:|
These taste like a very light banana bread. I am not a banana lover myself and I adore these cupcakes paired with a cream cheese frosting, dark chocolate frosting or even plain.
- 1 cup pureed bananas
- 1/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 6 ounces canola oil
- 1 teaspoon vanilla
- 1 cup cake flour, sifted
- 7/8 cup all purpose flour
- 1/8 cup potato starch
- 3/4 cup sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350 (325 for convection bake)
- Use a blender or stick blender to puree the bananas, sour cream and vanilla. Add the eggs and blend just a bit more until the eggs are well incorporated.
- Combine the dry ingredients in a large mixing bowl. Blend to combine.
- Add the oil and half the banana mixture to the dry ingredients. Blend to combine, then mix on medium speed for 1 1/2 minutes. They should be well blended. Then add the remaining banana mixture to the batter in two additions, scraping down the sides as needed. Beat for 30 seconds each time.
- Spoon into lined muffin cups.
- Bake for 18-20 minutes.