I love banana bread, and it’s the closest thing to cake I can get my boyfriend to eat. Since undergoing my conversion from cake-hater to cake-lover, I’ve been determined to convert him, as well. His big thing with cakes is the texture, so a warning that this is not going to yield that classic cake fluff. But it isn’t bread, either. It’s somewhere in between.
Prep time: 35-40 minutes
Bake time: 20-25 minutes
1 ¾ cup flour
1 cup sugar
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup milk
2 large bananas (about 2 ½ cups), mashed
1 teaspoon vanilla extract
1 teaspoon molasses
1 cup boiling water
Preheat the oven to 350 degrees. Combine flour, sugar, baking soda and powder and salt in a large bowl. Mix well. In a medium-sized bowl, combine eggs, vanilla, molasses and milk. Scramble with a fork.
Once the milk, vanilla, molasses and eggs are combined well, add the bananas and beat on low speed. These will not combine well until you add the boiling water. Beat on low speed until mixed evenly. Slowly add to the dry ingredients and continue to mix on a low speed.
If you like to have even cupcakes (all baked to the same height) but don’t feel the need to buy one of those glorified ice cream scoopers, you can do what I do: use the ½ cup measuring tool to dish out the batter into the cupcake liners. It keeps them consistent, and they bake to just at the top of the liner.
Because of all of the moisture in the bananas, the bake time of these cupcakes is a little longer than most (and varies depending on oven). It took my cupcakes about 22 minutes when I filled them with my scoop. When I got angsty and wanted to finish and overfilled my liners, it took closer to 30 minutes.
What icing do I recommend for these cakes? Maple Syrup Icing, of course.
Delicious dealings, friends.