I love bananas. They are so awesome for you and they have so much flavor. I always have them in my house and every once in a while there will be one or two that get a little brown or soft and are better suited for baking. Banana bread is definitely a favorite but I also really love bananas foster. The brown butter sauce and rum all sauteed up with bananas and maybe some vanilla ice cream, is def a winner. This afternoon I decided to pull those flavors into a cupcake. Here is what I did:
2 bananas sliced up, 1/2 cup brown sugar, 1/2 stick of butter, pinch of cinnamon, pinch of salt and 4 tbsp of Captain Morgans Spiced Rum- I melted the better and sugar together in the pan and added in the bananas, salt and cinnamon, cook for about 4 minutes and then added in rum- stand back, it may flame up. Cook additional minute or so. Set aside in a bowl to cool.
1 1/2 stick butter, softened
1 1/4 cup white sugar
3 eggs (in this case it may have been 2 1/2 eggs b/c Charlotte was helping mix and she sorta spilled some egg, oh oops)
1 1/2 tsp vanilla
1/4 tsp salt
2 1/2 tsp baking powder
2 1/2 cups AP flour
1 cup milk
I beat together the butter, sugar, eggs, vanilla, salt, baking powder- then I quick beat the banana mixture i had set aside until it was smooth. Alternated that mixture with the flour until fully combined and then slowly added the milk. I used the whole cup but you may want to use more or less depending on how much you get from your banana mixture depending on size of the bananas- i didn't want the batter to thick. I poured the batter with my ice cream scooper into the tins- his made 20 cakes.
Bake at 350 for 17 minutes and cool.
2/3 cups vegetable shortening
1/2 stick butter
1/4 cup heavy cream
1 tsp banana extract
3 cups powdered sugar- to taste, go a sweet or not sweet as you like
This came out so light and fluffy! I love it! I do think these would be awesome if they were filled with caramel or some of the sauce the bananas are cooked in- I will try that next time.
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