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Topic: Banana Cream Pie Cupcakes  (Read 1347 times)
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« on: March 13, 2018 06:01:01 AM »

I am on a quest. A desperate quest to find the perfect banana cake recipe. I want it to have real banana flavor (not imitation) but I also want it to be light. These are packed with banana flavor, but I still need to adjust them because they aren't super light yet, a bit denser than I prefer. But super yummy!

2 eggs separated (whites and yolks)
Beat whites until soft peaks form, set aside.

10 T butter, softened
1 c sugar

cream together until fluffy, add
2 t real vanilla and reserved yolks

In a separate bowl sift together dry ingredients
1-2/3 c flour
1-1/2 t baking powder
1/4 t salt

In a separate bowl combine;
3 medium very ripe bananas*
1/2 c yogurt
2 T water

Alternate adding dry mix and banana mix until all combined don't overmix. Fold in egg whites keeping it light and airy.
Line muffin tin with parchment liners. Bake 325 degrees F 17-19 minutes or until lightly brown and a toothpick comes out with minimal crumbs. Makes about 18 cupcakes
Cool before filling. To fill I cut a little core out of the top.

*I like to toss my extra bananas that are over ripe in the freezer still in their skins. Then when I'm ready to use I microwave them on a plate until they are soft (1 minute or so depending on how many bananas I have. Then I pop off the bottom knob and discard that weird bottom dark pin like thing at the bottom. I squeeze it out like a tube of toothpaste. Don't discard the liquid, that stuff is super banana flavor gold!

I have done this 2 ways; 1 easy, 1 not as easy.
Easy way make Jello brand vanilla pudding with 1 cup milk and 2/3 c heavy whipping cream (reserve 2-3T T of pudding for frosting)

Less easy way
Creme Anglaise

1 cup whole milk
1 cup whipping cream
6 large egg yolks
1/4 cup + 2 tbsp sugar
1 tsp pure vanilla extract

-Combine milk and cream in a heavy medium saucepan over medium heat. Bring milk mixture to simmer. Remove from the heat.

-In a medium mixing bowl, vigorously whisk the egg yolks and sugar until thickened and light in color. Gradually whisk a quarter of the hot milk mixture into yolk mixture. Return the yolk/milk mixture back to the saucepan.

-Stir with a wooden spoon over low heat until custard thickens, about 5 minutes. Do not allow the custard to boil. Strain the sauce through a fine-mesh sieve into a bowl, then stir in vanilla extract. Press a piece of plastic wrap directly on the surface of the custard and cool to room temperature, then chill in the refrigerator until ready to use. I put in a ziploc and clip the end off to pipe into my cupcakes (you will probably have extra but it is so good you won't mind.
Reserve 3 T of anglaise for frosting


I like it light and simple and not too sweet.

Reserved anglaise or pudding (this helps it hold for longer than normal whipped cream)
1/4 c granulated sugar ( you can use more if you want it sweeter or less if you want it less sweet)
1 pint of heavy whipping cream

Beat this together until light and fluffy and holds a peak (if you over beat it a little it's ok, it gives it a little bit more of a butter-ish texture. If you overbeat it too much, you have sweet butter. Who knows, maybe that is what you like  Wink

You can garnish with a banana chip or whatever you like.

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« Reply #1 on: March 13, 2018 06:15:01 AM »

I love banana as well...and these recipes look yummy and easy enough to prepare...we always have bananas at various stages of ripeness and frozen ones ready to go!  mmmmm thanks for sharing...

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« Reply #2 on: March 13, 2018 06:35:50 AM »

Looks delicious!

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« Reply #3 on: March 13, 2018 11:21:57 AM »

These look fabulous.  Thanks for sharing the recipe!

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« Reply #4 on: March 13, 2018 04:00:57 PM »

This looks so good!
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« Reply #5 on: March 18, 2018 07:27:13 PM »

Yuuummmmyy! Banana desserts top my list too. This looks delicious and really pretty.

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« Reply #6 on: March 20, 2018 03:22:12 PM »

These sound amazing and they look beautiful


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« Reply #7 on: March 21, 2018 02:48:01 PM »

Congrats! This has been chosen as a Featured Project! Smiley

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