I don’t know why but we didn’t have a lot of banana cake/bread growing up. I don’t know if it is a relatively ‘new’ recipe (that is, more recent than the 1960’s and 1970’s) or we just didn’t leave bananas around long enough to go brown. We always had a lot of homemade biscuits and tarts growing up and if it was cake it was something like a date and walnut loaf.
Since I’ve had kids I’ve been making a lot of banana cake and to tell you the truth, I’m a little sick of them and I think the kids are too. That ‘old’ mushy banana flavour isn’t quite the same as a ripe, fresh banana and I think its hard to replicate in a cake. If I was going to have a piece of regular banana cake I think I would prefer it lightly toasted with a little butter. That was up until today.
I had some fresh cream in the fridge and when I do I always think I’m rich. It needs to be used up in a decadent way (even though its only less than $2 for 300ml but its full of fat and something I don’t really need a lot of). I had a piece (or two) of Banana Cream Pie when I was in the States years ago and it tastes nothing like banana cake but I thought I’d have a go at combining the two.
The cake was light and sponge-like and the cream, fresh banana and drizzle of caramel just topped it off. Not sure its anywhere near a Banana Cream Pie but it’s the next best thing. I’m not the first one to come up with the idea either. Seems like many others before me love that fresh cream and fresh banana taste in a cupcake too. This is just a simple banana cupcake with the addition of fresh whipped cream and a slice of banana with a drizzle of caramel, if desired (homemade or store bought).
Banana Cream Pie Cupcakes
- 1 and half cups plain flour
- 1/2 cup sugar
- 1 overripe banana, mashed
- 1 cup water
- 1 tsp cinnamon
- 1 tablespoon white vinegar
- 6 tablespoons oil (I use canola)
- 1 teaspoon bicarb soda
- half teaspoon salt
Chantilly Cream:
- 1 cup pouring cream
- 1 tbs icing sugar
- 1 tsp vanilla extract
- fresh banana slices and caramel (melt equal quantities of brown sugar and butter and add a little cream or use bottled caramel sauce) to garnish
- Turn
oven to 180 C (375 F). - Prepare cupcake liners. (This recipe made 12 large Texas sized muffins.)
- Put
the flour, cinnamon, sugar, and water in a bowl. - Add
banana, vanilla, vinegar, oil, baking soda and salt. Mix with beaters until smooth.
(Mixture is runny.) - Pour
into the cupcake papers. - Bake
40 minutes or until cooked through. - When cool, whip cream with icing sugar and vanilla and pipe or spoon onto cupcakes.
- Decorate with banana slices and a drizzle of caramel to serve.
These look amazing! I'm hosting a new linky party at http://hickorytrailblog.blogspot.com/2013/05/efforts-and-assets-linky-party-1.html
I would love to have you!
Angela
Wowwww
These look fantastic!!
I need one with my cup of tea right now 🙂
My Hubby would love these Anne, will be giving them a try xxx
delicious! And I love the banana / caramel flavour combination 🙂
We've always got bananas in the freezer – the Sister's refuse to eat them after a point. I'm pinning these for future reference Anne!
Wonderful Anne…why do I always come here at mealtime LOL…it's breakfast time here! What a difference some cream can make!
Oh my! These sound delish! I would like to say that your pictures are really great too! Will you be having these at your Mother's Day picnic?
Yum! I love banana cake but these look much nicer 🙂
My mum used to do a lovely banana cake with lemon icing as a kid. So they have been around forever, but that lovely moist stuff you get at the coffee shop started to be hot about 10 years ago. I ought to know as I got fat eating it whilst hanging out in coffee shops with my first baby. Love it though. Your banana pies look delicious.
Carolyn
You had me at banana creme. Banana creme pie is one of my favorite desserts. I can't wait to try this cupcake version. Thanks for sharing.
PINNING! And hopefully served at my brunch for Mothers Day! These look scrumptious!
I would love for you to share this and link up to my TGIF Link Party! The party is open every Friday and closes at midnight on Wednesday night. Who knows, you just might be featured next week!
I follow back: bloglovin, Facebook, and Twitter. =)
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Hugs, Cathy
Sounds like a treat! Thanks so much for sharing your recipe at the Shady Porch! Blessings, D@TheShady Porch Hope to see you again soon!
these sound way better than banana bread… and I'm a fan of banana bread, haha!
Hi Anne,
Good to see you today, we are having a fantastic spring and loving being in the garden again. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a very special Mothers Day Weekend and come back soon!
Miz Helen
Anne, these are lovely. It would be great if you linked in to Food on Friday: Muffins & Cupcakes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers