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Baking Is Science For Hungry People: Banana-Ganache Cupcakes

Hi Everyone, it’s been almost a week since my last post. I have been bad, and not done much crafty or cook/bake-y in the last few days. Okay, wow, that was shades of a Catholic confession there, ha-whoops! Anyways, I was looking around my kitchen Tuesday morning for breakfast and saw I had one banana left from the bunch. That one banana was in the stage of either-make-me-into-banana-bread-or-throw-me-out mushiness, and I really didn’t want to make a loaf of banana bread. Because then I have to eat it. And while I adore banana bread, I didn’t think I’d eat an entire loaf by myself this week. Plus I am trying (emphasis on that word, please) to eat healthier. Though I will say, personally I believe if it has banana in it, and not more sugar in ounces than your personal weight in pounds, then it has to be healthy….right?!? Okay, fine, WORK with me here people, just nod and smile and let me believe it, okay?!?!

Alright, moving along from my healthy-banana delusion… Upon further review of my fridge, I saw that I had some eggs, heavy cream, and a whole bunch (and I do mean a LOT) of  chocolate ganache left over from my Salted Caramel Lava Macchiatto Cupcakes last week. Hmmm, those ingredients plus one lonely aging banana?!? That seems obvious, does it not: BANANA-GANACHE CUPCAKES!!!! Okay, I’m chilling out, I promise. I just got super excited though. I looked up some basic cupcake recipes, just to see what all was used most commonly proportion wise. Then I pretty much used those as the thinnest-veiled-reference imagineable and made up my own recipe. I am sure you are shocked, really.

So here we go, with pictures illustrating the steps:

Banana-Ganache Cupcakes: Cream that butter!

1) Cream 2 sticks unsalted butter with 1 cup sugar. Add in 1 teaspoon vanilla extract. Continue to cream them, and sometimes it helps to sing Prince’s “Cream” along with the mixer just to get your boogie on (quick soundbite here)!

Banana-Ganache Cupcakes: Creamed Egged Banana

2) In a small bowl (or if you want to cheat like me and use a cup, that is fine too!), beat together 2 eggs, 1 mashed banana (must be uber-ripe), 1/4 cup heavy cream, and 1 tspn vanilla extract. Make sure it is smooth.

Banana-Ganache Cupcakes: Flour Power

3) In another small bowl, mix together 2 cups flour, 1/2 tspn salt, 1 tspn baking powder and 1/2 tspn baking soda.

Banana-Ganache Cupcakes: Mix It On Up

4) In the creamed butter mixture, turn the beaters back on to low, and gradually add in half of the egg mixture, then half of the flour mixture. Add 1/4 cup heavy cream to the remaining egg mixture (in the cup) and mix well. Gradually add the remaining egg mixture to the creamed butter, and then finally the remaining flour.

Banana-Ganache Cupcakes: Make It Creamy

5) Once this is done mixing it was a bit dry-looking, so I added 1/4 cup of skim milk, just to moisten it up some. Make sure this gets mixed completely, no lumps, totally smooth. You will also smell banana strongly enough you will not believe you just used one banana!

Banana-Ganache Cupcakes: Pour It On Out

6) Now pour batter to about 3/4 full into your greasedcupcakes – either tin or the individual silicone cups like I used here. I also used cupcake papers because these are going to a group of people that don’t know me well enough to want my germs all over their cupcakes. Plus it keeps the frosting in better (later step, yes I’m getting ahead, but jeez hang with me!)… 🙂

Banana-Ganache Cupcakes: Baking Strong

7) Bake cupcakes about 20 minutes at 350 F, until tops start to lightly brown.

Banana-Ganache Cupcakes: Fully Cooked!

8) Remove and let cool on top of oven for about 5 minutes before removing from silicone or cupcake pans.

Banana-Ganache Cupcakes: Top It Off!

9) Once cupcakes have cooled significantly, top with the Chocolate Ganache we made last week that has been sitting in your fridge (covered) just waiting for the next project! Microwave the ganache about 80 seconds, and stir until evenly softened. I use a normal teaspoon to spread this, but I spray it with Pam first, and that works wonders for going on smoothly! Oh and if you didn’t make ganache with me last week (shame on you, I hate to bake alone!), then I would just make a 1/3 or 1/2 batch unless you really want a surplus of ganache.But let’s face it, who wouldn’t want a surplus of ganache?!?

Banana-Ganache Cupcakes: Voilà

10) Voilà we have a lovely batch of Banana-Ganache Cupcakes to Enjoy! 🙂

So that is it for today, I hope you all enjoy these. Side Note: I also toyed with topping each cupcake with a dried banana chip, however wasn’t sure how banana-y that would make it, so left that for another attempt. I’m sure this will be something I do weekly in some variation, so I have faith my ideas will all be implemented…..eventually. 😉

Please let me know if you try these and how you like them. I love feedback – lets me know that a) I’m not just talking to the internet-ether, and b) whether I need to improve or change anything for public consumption. I also like guinea pigs, and you guys make perfect ones, muahahaha! Okay enough with the creepy self-sound-effects. Until next time!

Craft You Later,
Beth

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