I had an intense craving for banana cake with peanut butter frosting. Its like once you have this cake, it takes over your brain.
Basically I made these cupcakes for absolutely not reason other than to eat them with wild abandon. The recipe was posted on another of my blogs – https://slackercakes.wordpress.com/2012/03/04/peanut-butter-and-banana-cake/ – so now I’m just going to post pictures. Yum
I tried not to load all of them with chocolate chips just in case it made a difference in how delicious they were. It didn’t.
So my little brother turned 27 on Friday. 27. Ugh. Anyway, he’s 27 and a father and all of these things blow me away constantly because I still picture him as a bratty 7 year old. We took him out to a family dinner and of course I baked him a cake. What kind of cake would a bratty 7 year old boy want for his birthday? A banana cake with peanut butter frosting, of course. Because my brother is obsessed with our Mexican heritage I decorated the cake with a sombrero and a bandito-mustache. Its kind of racist, so you don’t get a picture of that.
Banana Cake –
1 box of banana cake mix
1 ripe banana
1 1/3 cup water
1/3 cup oil
I added a banana to the cake mix to add some real flavor, since banana cake mix kind of tastes fake. I also added the banana to make the cake more moist since I find that cake made from the box is kind of dry. It worked! Pour all ingredients into a bowl and beat with a hand mixer for about five minutes until the batter is really smooth. Bake according to the box directions.
Peanut Butter icing
1 1/2 sticks of butter, softened
2/3 cup peanut butter
2 – 3 cups powdered sugar
3 tsp water
Beat butter until smooth. Stir in peanut butter and beat for an additional 2 minutes until well blended and smooth. Slowly add the powdered sugar until the icing reaches a thin consistency. It should be smooth and taste delicious.
I baked the cake with the original intention of making it a layer cake by putting some chocolate fudge icing in the middle. Unfortunately I made some kind of ridiculous baking mistake that made the cake too dense and overly moist. I mean, it was still delicious, but I was all ‘WTF, cake” Turns out I forgot to put eggs in the cake. Oops. But anyway, I couldn’t cut this cake into layers so I needed a chocolate option. I frosted the entire cake with the peanut butter frosting and then took one of those weird meat-mallet-hammer things and broke up some chocolate chips and pushed them on the sides of the cake. It looked super cute and like it came from a grocery store bakery – so you know, really professional. Then i piped on some racist decorations and it was done.
The cake was seriously delicious, even with my no-egg mistake. The flavor combination is something that everyone should try. I didn’t think that banana and peanut butter would be good, but it seriously is. My boyfriend has decided that despite a previous request for his favorite cake flavor for his birthday, he needs this cake again next week. So I will get to continue to make and eat this delicious cake again next week. Holy yum.
so good a monkey would eat it
Ok, so I know I said I wouldn’t make anything from scratch… but I lie sometimes. These suckers were made from scratch because I had old mushy bananas. Sue me. PS. Please don’t sue me.
I baked some banana muffins since I had the day off tomorrow. I thought it would be nice to wake up to a yummy muffiny breakfast. Oh, did I mention I’m starting a diet, like immediately, and would not be able to eat baked goods after New Years. These were my last hurrah.
Banana Muffins – makes 12
3 mushy bananas, mashed
1.5 cups ‘self rising’ flour
1 egg, beaten
1/3 cup butter, melted
3/4 cup sugar
Preheat oven to 375 degrees and line muffin tins. Combine melted butter, eggs, and mashed bananas. Stir in flour. Now, I just had self rising flour in my cabinet because I bought it accidentally for my sugar cookies. I couldn’t even tell you how much baking powder/baking sugar/salt to add to these muffins in real life with all purpose flour. Sorry. You can go look it up. You’re on the internet, google it.
Once the muffins were in the tins, filled about half way, I sprinkled the tops with a little bit of cinnamon and some crunchy sugar to give the cakes some texture. Bake for about 18 – 20 minutes.
Now… I decided that six regular muffins were enough. I added some mini chocolate chips to the rest of the batter and made some banana chocolate chip mini muffins.
I baked these for about 10 minutes. They’re so delicious. I mean, look at those teeny chocolate chips peeking out of the top. They’re adorable and delicious.
Also, I know that the shadows on these pictures are ridiculous. I’m not a food photographer, so this is what happens. I have crappy lighting and I don’t care. I Instagram these pictures so they look a teeny bit better than real life.
I’m going to go eat all these muffins now. Happy New Year!