When bananas are turning brown on your counter, do you turn to a trusty banana bread recipe to save the day? While I love a good banana bread, I am partial to banana cake. Or in this case, cupcakes. I’ve made this cake countless times and several different ways and it’s always good and always a hit. This time I made banana cupcakes and froze several individually so I could have a treat whenever I felt like it.
I’ve blogged about this banana cake before here. It was back in 2010 when I bid farewell to the baking group Tuesdays with Dorie. It was my farewell post as things had changed so much for me that I just wasn’t able to keep up with the commitment anymore. So I said goodbye to the group, but not to Dorie and her amazing banana cake. I love my book, though tattered and scratched, Baking From My Home To Yours is a staple in my kitchen and there’s no way I would part with it.
Dorie is a baking genius and overall sweet human being. I met her at a book signing in Chicago in October 2010 and while I was already a big fan, I just fell in love with her kind and generous personality. She’s truly a gem of the food world and we are blessed to have her!
In Dorie’s book she tells us that this recipe can be made many ways by changing add-ins, frostings, and the like. But my favorite way is Dorie’s original recipe. It’s definitely my go-to recipe for using up over ripened bananas. Sorry banana bread! And thank you Dorie. :)
Just a quick note. The recipe calls for toasted coconut. While traditionally this is done in the oven, you can also do it on the stovetop in a dry skillet. Just keep the heat on medium low, be patient and stir often. Don’t walk away. It takes a while for the browning to start, but once it does it goes quickly, so be ready to remove the coconut to a plate or paper towels to cool.
One final note. You probably noticed my frosting is a bit knobby. That’s because I didn’t cream it good enough. But that’s okay, because it still tastes amazing. :)
- 2⅔ cups all purpose flour
- 1¼ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- 1½ sticks (12 tablespoons) unsalted butter, softened
- 1 cup light brown sugar
- ¾ cup sugar
- 2 eggs
- 1½ tsp vanilla extract
- 2 tablespoons dark rum
- 3 very ripe bananas (1½ – 1¾ cups)
- ½ cup unsweetened coconut milk
- 1 cup sweetened, shredded coconut. toasted
- 2 8-oz packages of cream cheese
- ½ cup butter (1 stick)
- 2 cups sifted powdered sugar
- 1 tablespoon vanilla extract
- Preheat oven to 350F. Spray or butter 2 12-cup muffin pans.
- Whisk the flour, baking soda, salt and nutmeg together.
- In the bowl of a stand mixer, beat the butter until creamy. Add the sugars and beat for a couple minutes, then add the eggs one at a time, beating well after each addition. Add vanilla and rum. Batter will be silky smooth. Lower the speed of the mixer and add the bananas. Do not be concerned when the banana curdles the batter.
- Add the dry and liquid ingredients alternatively, beginning and ending with dry ingredients. Switch to a rubber spatula and stir in toasted coconut.
- Using two 12-cup muffin tins, divide the batter event for a total of 24 cupcakes. Place the muffin tins on baking sheets and bake for 25 minutes, or until tops spring back when gently touched with your finger.
- Cool on rack for 10 minutes, then remove from pans to cool completely.
- Soften the cream cheese and butter, but don’t let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Slowly add the powdered sugar until completely combined. Beat in the vanilla. Keep refrigerated until ready to use.