Say you’re a 17 year old girl, and it’s your birthday. If you can’t have a new car, a cute new boyfriend, or a hassle free day from your parents, what would be next on your list? Probably, Banana Walnut Chocolate Chunk Cupcakes. No? You’d want one of those super skinny Macbook Airs? Well let’s say, for the sake of… me, that you’d want Banana Cupcakes. Let’s just pretend. These little gems are far better than anything Steve Jobs could design. Last time I checked, Steve Jobs didn’t make anything that tasted like both banana and chocolate. So… I rest my case.
Happy Birthday to you Carsen! Maybe Steve Jobs will make your next birthday cake. Cross your fingers, or something.
The recipe for this banana cake produces a super moist, but not super dense cake. It doesn’t have the heaviness of banana bread, but it has all the delicious banana flavor. The walnuts give the cupcakes lots of flavor and texture variation. And the chocolate chunks? I try to sneak chocolate into everything, and these were no exception.
Super Moist Banana Cake
1 cup butter, softened
2 1/2 cups light brown sugar, packed
2 teaspoons vanilla extract
1/2 cup sour cream
2 cups ripe bananas, mashed
(about 4 medium bananas)
3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup walnuts, chopped
1/2 cup semi sweet chocolate chunks
Preheat the oven to 350. Sift together the flour, salt and baking soda. Set aside. Mash the bananas and add the sour cream. Set aside. Cream the butter in the sugar until pale and fluffy, about 4 minutes. Beat in the vanilla extract. Add the eggs, one at a time, beating each egg for 1 minute. Scrape down the bowl after each addition. Add the flour mixture alternately with the banana mixture, until just combined. Fold in the nuts and chocolate. Bake in cupcake papers, or a well greased and floured cupcake pan for 15- 20 minutes. Check them after 15 minutes.
Brown Sugar Cream Cheese Frosting
1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2-4 tablespoons milk
4-6 cups powdered sugar
depending on desired consistency
Cream the butter and cream cheese together in an electric mixer. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar and vanilla extract, and beat for about 2 minutes. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency. I like my cupcake frosting to be slightly more thick than cake frosting, so it can hold its shape on the cupcake.
Because of the moist bananas in these cupcakes, they hold up very well in the freezer. Bake them off, and tightly wrap unfrosted cupcakes for freezer storage. Take them out and defrost as needed (you could even sneak them into the microwave for quick consumption) for a breakfast treat or unexpected company. They’re delicious and flavorful with or without frosting! Would I lie? (No.)