Ya’ll knew that we would never give up our love for our favorite combination, PB&C—and throwing in banana with that is always ideal. There’s the great cookbook from some of my favorite baking pros, called Baked Elements. I love how they organize each section by flavor, and since I tend to be mood oriented with what I feel like baking or even listening to, this concept couldn’t be more perfect for me. I loved their Bananas Cake recipe, but unlike 2.0 (who is the yin to my yang) I am more of a lazy baker and wanted to try the idea with cupcakes instead of a three layer cake. This is a delicious hodgepodge of their cake, a thicker version of their ganache and a Peanut Butter Buttercream frosting. I would have to say, (sorry not sorry) it’s bananas.

 

Cake recipe:

• 3 cups cake flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 oz. butter, at room temperature, cut into pieces
• 1/2 cup Crisco
• 1 3/4 cups plus 1 tablespoon sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 large very ripe bananas, mashed
• 1/2 cup plus 1 tablespoon buttermilk

Peanut Butter Frosting:

• 1 cup unsalted butter, room temperature
• 1 heaping cup creamy peanut butter
• 2.5 cups powdered sugar
• pinch of salt

Ganache Topping:

• 8 ounces semisweet chocolate chips
• 6 ounces butter
• 1 tablespoon light corn syrup

Directions:

1. Preheat the oven to 325 degrees F. Line 2 cupcake sheets with 24 liners and spray liners to prepare them. (There will be some leftover batter to make a mini loaf, if you have a pan—prepare with butter or cooking spray.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt and set aside.
3. Beat butter, shortening on medium speed until light and fluffy. Add the sugar and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing for 10 to 15 seconds after each addition, until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla and bananas and beat until well mixed. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture until all ingredients are incorporated.
4. Divide batter evenly between cupcake liners (and possible extra mini loaf).
5. Bake for 20 minutes, until cake springs back when you gently touch it.
6. Let cool completely before frosting.

Peanut Butter Frosting:

1. Cream together the peanut butter and butter for 2-3 minutes—until the color lightens a shade or two.
2. Add the powdered sugar and salt, scrape the sides of the bowl and mix until well-combined.
3. Set aside until ready to top cupcakes.
4. When ready to frost, divide frosting evenly and dome the frosting as much as possible.

Chocolate Ganache Topping:

1. Place the chocolate, butter and corn syrup in a small saucepan on low heat.
2. Using a rubber spatula, stir until chocolate mixture is completely melted.
3. Let cool to room temp.
4. Put in refrigerator for 5 minutes, this will cool the sauce enough that when you mix it, it thickens enough to top the domed peanut butter frosting.

-CK 1.0