There were two a-bit-overripe bananas sitting on our kitchen counter. Nobody wants to eat them anymore just seeing the brown patches on the banana skin/peel, and maybe some parts are already a bit mushy. But guess what...they are now just perfect for making banana cake or cupcakes! Overripe bananas are sweeter and easier to mash.
If you are not planning to use your bananas all at once and want them to last longer, here are some useful tips:
When buying bananas, buy some that are still unripe, if possible, still a bit green. Remove them from the plastic bag and keep them at room temperature.
Putting them close together with other ripe fruits will ripen them faster.
When they turned yellow, pull each banana apart from the bunch and wrap the individual crowns with plastic wrap. This will prolong the ripening process by controlling the release of ethylene gas that makes fruits ripe.
Banana Choco-Nuts Cupcake
- Preheat oven at 180°C/350°F. Line molds with cupcake liners.
- Combine together flour, salt and baking powder, set aside.
- Using a hand mixer, mash bananas in a smaller bowl and set aside.
- In a larger bowl, mix oil and sugar until well blended. Add eggs one at a time while continuously beating. Add milk and vanilla extract and then the mashed bananas.
- Add the flour half cup at a time while mixing. Once flour is well incorporated, fold in the chocolate chips and nuts and mix well using a spatula.
- Spoon batter into the cupcake liners filling three-quarters of the mold.
- Bake for 30-40 minutes or until the inserted toothpick comes out clean.
If I need to frost them, I usually use cream cheese frosting for these banana cupcakes, which is less sweet than other frosting, because personally, I think they are sweet enough and the cream cheese actually balances the taste, enhancing the natural sweetness of the bananas.
For the Cream cheese frosting:
200g cream cheese
¼ cup butter, soft
½ -1 cup powdered sugar, sifted
In a bowl, using a hand mixer, beat together butter and cream cheese until well blended. Gradually add the powdered sugar.
I only use ½ cup of powdered sugar but you may use up to 1 cup depending o your taste.