Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1-1/2 cups sugar

  3. 3/4 teaspoon baking soda

  4. 1/2 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 2 eggs

  7. 1/2 cup canola oil

  8. 1/4 cup buttermilk

  9. 1 teaspoon vanilla extract

  10. 1-1/3 cups mashed ripe bananas (2 to 3 medium)

  11. 3/4 cup chopped pecans FROSTING:

  12. 7 ounces semisweet chocolate, chopped

  13. 1/2 cup heavy whipping cream

  14. 6 tablespoons shortening

  15. 1/3 cup confectioners' sugar

  16. 1/2 cup marshmallow creme

  17. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature. In a large bowl, cream shortening and confectioners' sugar until light and fluffy. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes. Yield: about 1-1/2 dozen.


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