Banana cake or banana bread has been my favorite cake of all time! Banana cake with peanut butter frosting is actually one of the first recipes I wrote here. The combination of peanut butter and banana is just absolutely perfect. But wait! Why not make it even better, let us add caramel!
After the long weekend and because it was the day after Easter Monday (which is also a public holiday in Germany), I was thinking of bringing a treat to my new colleagues. Oh yes, I forgot to mention that I am back to being employed, although it is initially for a period of six months only, but who knows. And, luckily, I only work 6 hours a day so I still have some time for Foxy Folksy and the other stuff I love doing. Armin also mentioned that it is customary here for a new employee to bring something for his or her new workmates. So I thought, cupcakes would be perfect for this. And just my luck, there were 4 overripe bananas sitting on our kitchen counter. Yup, I use really ripe or even overripe bananas for my banana cakes and cupcakes, they are sweeter, easier to mash and more flavorful.
This recipe is actually inspired by Sally's Baking Addiction. In her recipe, she topped her banana cupcakes with peanut butter and chocolate buttercream instead, which I think should also be really good and is definitely on my 'to-try' list. I used caramel simply because I already have it from what was left from the Easy Banoffee Pie that I posted recently. Good thing, I do not like to waste and throw leftovers so I was able to use it for this recipe. I change some of the ingredients and adjusted the recipe because I needed a lot of cupcakes and with this recipe, I was able to make 30 cupcakes. Click here to get the recipe to make your own caramel.
Banana Cupcake with Peanut butter-Caramel Buttercream Frosting
Ingredients
BANANA CUPCAKES
- 1 cup vegetable oil
- ½ cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 4 large very ripe bananas
- 2 teaspoons vanilla extract
- 3 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon (optional)
- 1 teaspoon salt
- 1 cup buttermilk (see note for alternatives)
- ¾ cup semi-sweet chocolate chips
- ¾ cup cashew - crushed
PEANUT BUTTER BUTTERCREAM FROSTING
- 1 cup creamy peanut butter
- 2.8 ounces unsalted butter - softened to room temperature
- 3.5 ounces powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy cream or 5 tablespoons cream cheese
CARAMEL BUTTERCREAM FROSTING
- ½ cup caramel
- 2.8 ounces unsalted butter - softened to room temperature
- 2.8 ounces powdered sugar
- ¼ tsp salt
- 4 tablespoons heavy cream or 5 tablespoons cream cheese
Instructions
- CUPCAKES: In a bowl, beat oil, brown and granulated sugar together using a hand or stand mixer medium speed until creamed for about 2-3 minutes. Add the eggs one at a time beating well every after additions at low speed. Add the mashed bananas and vanilla extract and beat for another minute still at low speed.
- Combine flour, baking soda, cinnamon and salt together in a separate bowl. Add the dry ingredients to the wet ingredients one cup at a time alternating with some buttermilk until all are added. Mix well after every addition. Add the chocolate chips and cashew nuts last and mix until well blended.
- Preheat oven to 350°F/170°C. Line 2 12- count cupcake pans with cupcake liners. Spoon the batter evenly into the cupcake liners filling about a three-fourths of each cup. Place one pan on the middle rack and the other on the bottom and bake for 18-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. The pans may need to change places in between baking for them to bake evenly and at the same time. Do the same for the last batch (6 cupcakes). Allow to cool completely before frosting.
- PEANUT BUTTER BUTTERCREAM FROSTING: Using a hand or stand mixer at medium speed, cream together the butter and peanut butter until smooth for about 2 minutes. Add the sifted powdered sugar and vanilla extract and beat for a minute. Add the cream and beat at high speed for about 2 minutes.
- CARAMEL BUTTERCREAM FROSTING: Using a hand or stand mixer at medium speed, cream together the butter and caramel until smooth for about 2 minutes. Add the sifted powdered sugar and salt and beat for a minute. Add the cream and beat at high speed for about 2 minutes.
Notes
Nutrition
You can mix the 2 buttercream frostings together or pipe them separately or just use one you like best and double the quantity to cover all your cupcakes.
Joanne says
Hi! I just want to ask what is the measurement in cups of the 4 bananas used in the recipe. I’m really excited to try this recipe. Hope to hear from you soon. THANK YOU 😊
Bebs says
About 2 cups mashed ripe bananas.
Kristine says
Hi Bebs!Can I make all the ingredients into half only for 15 yields?Thanks!
P.S. Your japanese cheesecake was a hit for a family friend 🙂
Bebs says
Sure you can, Kristine. I am glad you like our Japanese cheesecake recipe.
Marissa says
Hi !
Good day! Just want to ask. Do you have a recipe for cheese cup cake? I had already tried your recipe for kopi roti twice❤️ And it is sooo yummmyyy‼️ My family loved it!
I am a first time baker at the age of 58😂😂😂 and it was a success! Thanks to you❤️My husband is requesting for a cheese cup cake😍 I am wondering if you have one.
Thanks again❤️❤️❤️
Bebs says
I will add it to the list, Marissa.
Lynn | The Road to Honey says
Banana +Peanut Butter + Caramel = pure heaven. These look incredible and I am sure your work mates were happy to have you as a new member of the team (these of course being the bonus).
Bebs says
You are absolutely right, Lynn! And the workmates loved them! It was definitely a good decision to make these as an 'offering' and made some new friends (asking for the recipe)!