I left for Thanksgiving and returned to three overripe bananas. I could have made banana bread or banana cookies (a family recipe) but instead I turned to my gigantic pile of cupcake recipes and found one for Banana Cupcakes. I figured the worst that could happen would be cupcakes that taste like banana bread!
What you'll need for the cupcakes:
1 cup sweet butter, softened
1 cup sugar
2 cups flour
1/4 tsp nutmeg
1 cup mashed ripe bananas (the blacker the better!)
A photo of the mashed banana:
This is a pretty simple recipe. Preheat the oven to 350F. Set out your baking cups, reusable or otherwise. Combine the butter, sugar, flour, eggs, and nutmeg in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes.
Stir in the mashed bananas until well combined. Spoon the batter into cups and bake for 20 minutes. Remove the cupcakes from the oven and cool them on a wire rack.
I frosted them with the Cream Cheese Frosting I made for the Chai Cupcakes (see recipe here).
Fresh from the oven they were light and had a lovely banana flavor. After a day in a Tupperware they were dense, just like my previous cupcakes. I garnished them with both strawberries and bananas but I would recommend strawberries - they added a really wonderful tang to the sweet cupcakes.