I love bananas, but I always seem to buy more than I need, so I’m always looking for a new recipe that calls for bananas! I received a new cookbook for Christmas called “The Taste of Home Cookbook” and I saw this recipe for banana cupcakes so I thought I’d give them a try. I was pleased with the end result, but I added a little more powdered sugar to the icing to thicken it up a bit. I’ll post the recipe exactly as it is in the cookbook, if you like your icing thicker, just add a little more confectioner sugar to the icing recipe.
I topped the cupcakes off with a dried banana chip.
1/2 cup shortening
1 and 1/2 cups sugar
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
Lemon Butter Frosting
2 cups confectioners’ sugar
1/2 cup butter, softened
3 Tablespoons mashed ripe bananas
1 Tablespoon lemon juice
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.Beat in the bananas and vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, eating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375 F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, remove from pan to a wire rack to cool completely.
3. In a small bowl, combine the frosting ingredients and beat until light and fluffy Frost cupcakes.
* nutrition Facts: 1 cupcake equals 270 calories, 10 grams of fat (4 saturated fat), 33 mg cholesterol, 168 mg sodium, 44 grams carbohydrates, 1 g fiber, 3 g protein.