Watch out world.
Bananas everywhere were just left to ripen on the counter for a few more days.
I can almost hear them ripening. No big deal. I have ears like a hawk…. ‘s eyes? What expression am I looking for here?
Anyway, it’s basically a super power of mine. I can be dead asleep and the pitter patter of my children’s feet on the carpet will wake me up.
Take that murderers!
You know what murderers love? Cupcakes. How would I know that, do you ask? Because everybody loves cupcakes. Duh.
Great segway. Am I right?
Alright. Cupcakes. The reason we draw breat… I mean… the reason we are here at this website because anything more than that would be obsessive and weird. Eh hehm.
But, c’mon. Bananas. Peanut butter. Match made in heaven, yeah?
I also sprinkled some graham crackers and chocolate chunks on top and it was legendary.
I made some sourdough banana muffins with the remaining ripened bananas and Baby Girl found them before I got a chance to take pictures of them for the blog.
In true toddler fashion, she took one tiny bite out of each of them and left them in a pile on the counter.
Basically Baby Girl is cute AND smart. Muffin tops are obviously the best part, and she got a tiny part of ALL OF THEM.
I’m actually a little bit proud.
Those muffins aren’t the only things she couldn’t keep her tiny little hands off.
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup mashed bananas
- 1 cup sour cream
- 1/4 cup vegetable or canola oil
- **Nutella, if desired
- 1/2 cup salted butter, softened
- 1 cup smooth peanut butter (do not use all-natural peanut butter)
- 3 1/2- 4 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Graham Crackers, crushed
- Semi-sweet chocolate, chopped
- Preheat oven to 350° F.
- Into the bowl of an electric mixer add flour, sugar, baking powder and salt. Mix together until combined and then add eggs, mashed bananas, sour cream and oil. Mix for about 2 minutes or until batter is mostly smooth.
- Pour into cupcake tins lined with cupcake liners until they are about 1/2 - 3/4 of the way full.
- Bake for about 15 minutes or until a toothpick inserted into the middle comes out clean.
- Let rest for about 5 minutes before moving to a cooling rack.
- Into the bowl of an electric mixer, add the butter and beat until light and fluffy. Stop, scrape down the sides and add the peanut butter, 3 1/2 cups of powdered sugar, heavy whipping cream, vanilla and salt. Mix together until smooth. Taste and adjust to your preference adding more powdered sugar to thicken, or more heavy whipping cream (1 tablespoon at a time) until the desired consistency is reached.
- Pipe frosting onto cooled cupcakes and sprinkle with graham cracker crumbs and semisweet chocolate chunks, if desired.
- If you want a Nutella surprise in the middle of these cupcakes, spoon out the center of each cupcake and pipe a teaspoon of Nutella into the center. Replace top, and frost as desired.
I may or may not have also spooned Nutella into the centers.