Banana bread cupcakes

It’s been so long since I last posted a recipe.  I missed the serenity of making a food post and all the peaceful, family thoughts that come in the process. This banana bread recipe is different from the ones I posted before. It has eggs and you do not beat the ingredients in a mixer to help the cupcakes stay fluffy when they bake. The cupcakes taste great without the icing but if you want to make them special and festive, the icing recipe is very easy. It has  good consistency and no ingredients that would need refrigerator.  All in all, it came out pretty good! I got the recipe from acozykitchen.  I did not use any nuts because of the nut allergy in our family.

Recipe 

Ingredients for the bread

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, melted
• 4 ripe bananas, mashed
• 2 large eggs
• 1/2 teaspoon vanilla extract

Ingredients for the icing

• 1 cup milk
• 5 tablespoons flour
• 1 teaspoon vanilla extract
• 1 cup butter at  room temperature
• 1 cup sugar

How to make the bread: In a medium bowl, combine the flour with the baking powder, soda, salt, and sugar. Make a well in the middle and add the butter, eggs, and vanilla extract. Combine all the ingredients gently until the flour is evenly moist. Spoon the bread in a 12-cupcake pan, lined with paper cups.  Bake at a pre-heated 350F oven for about 20-30 minutes or until a toothpick comes out clean.

How to make the icing: In a saucepan heat the milk and combine with the flour. Keep whisking until the mix thickens. Remove from the fire and let the mix reach room temperature. While the mix is cooling down, beat the butter with the sugar until it becomes fluffy. When the flour mix is completely cool, add the vanilla extract.  Then, add the flour mix in the mixer with the creamed butter and sugar. Beat well until it becomes fluffy with peaks.

You can spread the icing on the cupcakes with a knife smoothly and add sprinkles or banana bits on top. Or, if you have the right utensils, you can squeeze the icing to make decorative arrangements. I’m still working on my cake decoration skills as you can see…. but my family still thought I’d bought the cupcakes from the pastry store 🙂

Servings: 6 generous slices

Calorie count: 374 per serving

More photos of the same basic recipe

Loaf of banana bread

Sliced loaf of banana bread

Banana bread with vegetable oil. Check the recipe “Banana bread — the healthiest!”

Round-shaped banana bread

Banana bread made in dark, metallic, long loaf pan

Banana bread served with tea