Bonkers for Banana Bread! February 23 is National Banana Bread Day. Banana bread, banana muffins and banana cupcakes are the very best way to use-up over ripe bananas for both a delicious and healthy family treats. Keep over ripe bananas ready-to-go for baking by placing the over-ripe bananas into freezer with the skin–on. When ready to use, simply remove bananas from freezer, thaw 10 minutes, peel and mash according to banana bread, cupcake or muffin directions.
Fresh Banana Cupcakes
1 cup unsalted butter, room temperature
1 cup super fine granulated sugar
2 cups self-rising flour
4 large eggs, room temperature
2 teaspoons Vanilla extract
11/2 cups ripe bananas, mashed; about 3-4 bananas
1 teaspoon apple pie or pumpkin pie spice
½ teaspoon ground cinnamon
Let’s Start Mixing!
Preheat the oven to 350°F. Lightly spray the inside of each liner or mold with cooking spray before adding the batter. Set aside until ready to use.
- In a large bowl, cream together butter and sugar until light and fluffy with a hand mixer.
- Beat in eggs one at a time, mixing well after each egg. Stir in Vanilla extract and mashed bananas.
- In a medium mixing bowl, whisk together self-rising flour, apple pie spice, and ground cinnamon then stir into the butter and egg mixture.
- Divide batter evenly between cupcake cups and bake for 15- 20 minutes.
- Carefully remove cupcakes from oven and place on a cooling rack for 5 minutes. Remove cupcakes from cupcake pan and place each one on rack to cool for 30 minutes before frosting and decorating.
From the Pink Princess Cupcakes Cookbook, Barbara Beery 2010 http://kidscookingshop.com/barbaras-pink-princess-series Looking for an Eco-friendly way to bake-up some cupcake and muffins? Take a look at our super selection of colorful silicone baking cups in all sorts of fanciful-kid-friendly shapes.