April 28, 2013
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One of my favorite things at the grocery store here is their busted bananas. Once their bananas reach banana bread perfect ripeness, they wrap a red band around them and sell them for 20 cents per pound. Whenever I see these I buy some and either make some sort of banana baked good immediately or stick them in the freezer for smoothies.
As the week before finals, last week was super busy for me. I had lots of semester projects to finish that I had put off until the last minute and had little time to do anything else. By the end of the week I was ready to bake something.
Brown butter has been on my kitchen bucket list for a while now and with some super ripe bananas sitting on my counter I decided to go for it yesterday. When browned, butter takes on a nutty color and flavor. It can be used in everything from baked goods to pasta sauces and adds a richness that is not achieved by regular butter.
There are a million tutorials about browning butter out there but I used this one from How Sweet It Is. Basically you melt the butter until it literally starts to brown. The key is to do it over medium heat, whisking and watching it constantly. As soon as little brown bits appear in the bottom of the pan, you remove it from the heat.
These banana cupcakes are super moist from the bananas and have an extra nutty flavor from the brown butter. I topped them with peanut butter frosting because, who doesn’t like peanut butter and banana sandwiches?
Brown Butter Banana Cupcakes with Peanut Butter Frosting
- 1/4 cup brown butter
- 1/4 cup + 2 tablespoons dark brown sugar
- 1/4 cup + 2 tablespoons granulated sugar
- 1/2 cup mashed bananas, about 1 1/2 bananas
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup + 1 tablespoon + 1 teaspoon buttermilk
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
peanut butter frosting
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 2 tablespoons milk
For the cupcakes: Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
In a large bowl, beat the brown butter, brown sugar, sugar, bananas, vanilla and egg until smooth. Add the buttermilk and beat until combined.
In a medium bowl, mix the flour, baking powder, baking soda and salt. Add the dry ingredients to the banana mixture and beat until just combined.
Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a cooling rack and allow to cool completely before frosting.
For the peanut butter frosting: Beat the butter and peanut butter together until creamy and smooth. Add the vanilla extract. Add the powdered sugar, a little bit at a time. The frosting will become dry and clumpy.
With your mixer on slow, add the milk one tablespoon at a time and beat until frosting is fluffy and creamy. You may adjust the powdered sugar and milk amounts to reach the desired consistency.
Pipe or spread the frosting onto the cupcakes once they are completely cooled.
Adapted from Bakerita
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