Boss breezed into the break room last Friday to grab a cup of freshly brewed coffee. But before he could take a gulp, he interrupted himself to complain about the sweet stench wafting around the coffee maker.
“Those bananas have got to go,” he said before striding back to his office. Confused, a coworker and I peer around until we located the fruit on top of the fridge. (We’re short, the fridge is tall, what can I say?) Brown with occasional small yellow spots, I could barely touch those bananas without squeezing their gooey insides out.
No one claimed the fruit by the time I left, so I stole the four bananas and wrapped them in two grocery bags to prevent any explosions in my purse. After a relaxing evening of baking, I snuck back into work the next morning to replace the rotting fruit with a delicious batch of moist banana cupcakes.
Banana Cupcakes with Chocolate Frosting
makes 12 cupcakes
These are quite dense, so the chocolate frosting on top reminds me of chocolate-covered bananas. But they taste just as good without the frosting—and then you can call them muffins and not feel guilty eating a few for breakfast!
1 c. sugar
2 tbsp butter, softened
1 tsp vanilla
4 ripe bananas, mashed
1⅓ c. flour
2 tsp baking powder
¼ tsp salt
- Preheat the oven to 350°. Line 12 muffin cups with cupcake liners, and set aside.
- Cream the butter and sugar together in a large bowl. Mix in the vanilla until well combined. In a separate bowl, whisk flour, baking powder, and salt together.
- Add 1/3 of mashed bananas to butter mixture, and stir well to combine. Mix in 1/3 of flour mixture, and continue alternating with bananas and flour. Stir last flour addition until just incorporated.
- Evenly distribute batter between the prepared muffin cups, and bake for 25-28 minutes, or until the cupcakes begin to turn golden on top and a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool to room temperature. Top with chocolate frosting just before serving.