Ingredients Jump to Instructions ↓

  1. 1 3/4 cups cake flour

  2. 1 3/4 teaspoons baking powder

  3. 1/2 teaspoon cinnamon

  4. 1/4 teaspoon salt

  5. 4 tablespoons butter

  6. 1 1/4 cups sugar

  7. 2 extra-large whole eggs

  8. 3 large egg yolks

  9. 1 1/2 teaspoons vanilla extract

  10. 1/2 teaspoon banana extract

  11. 1/3 cup vegetable oil

  12. 1/3 cup buttermilk, shaken

  13. 1 large, overripe banana, mashed Peanut Butter Frosting, recipe follows Chocolate Coating, recipe follows This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  14. 8 tablespoons unsalted sweet cream butter, softened

  15. 2 cups smooth peanut butter

  16. 2 cups powdered sugar, well sifted

  17. 2 to 4 tablespoons cream, as needed

  18. 2 cups semisweet chocolate chips

  19. 3 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners. Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana. Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes. Cool completely, and then frost with Peanut Butter Frosting and dip in Chocolate Coating and enjoy! Beat together the butter and peanut butter until smooth and combined. Blend in the powdered sugar. Add the cream, 1 tablespoon at a time, if the frosting is too thick. Melt together the chocolate chips and vegetable oil in the microwave until completely melted.


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