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Categories:
banana mashed ripe bananas lemon juice butter sugar eggs all-purpose soft-wheat flour baking soda salt buttermilk vanilla baking cups vegetable cooking spray vanilla frosting butter whipping cream clear vanilla salt powdered sugar chocolate frosting butter unsweetened cocoa whipping cream salt powdered sugar Strawberry Frosting butter strawberry puree strawberry powdered sugar salt toppings pecans chocolate candies maraschino cherries Chocolate Ganache whipping cream chocolate
Viewed: 62 - Published at: 7 years agoIngredients
- Banana Cake:
- 1 1/2 cups mashed ripe bananas
- 2 teaspoons lemon juice
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 3 cups all-purpose soft-wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- Paper baking cups
- Vegetable cooking spray
- Vanilla Frosting:
- 1/2 cup butter, softened
- 3 to 4 tablespoons whipping cream
- 1 teaspoon clear vanilla extract
- 1/8 teaspoon salt
- 1 (16-oz.) package powdered sugar
- Chocolate Frosting:
- 1/2 cup butter, softened
- 1/2 cup unsweetened cocoa
- 1/3 cup whipping cream
- 1/8 teaspoon salt
- 1 (16-oz.) package powdered sugar
- Strawberry Frosting:
- 1/2 cup butter, softened
- 1/2 cup strawberry puree
- 1 teaspoon strawberry extract (optional)
- 6 cups powdered sugar
- 1/4 teaspoon salt
- Toppings:
- Toasted pecans
- Mini chocolate candies
- Maraschino cherries
- Chocolate Ganache:
- 1 cup whipping cream
- 8 ounces semisweet chocolate, chopped
Method
- Preheat oven to 350 degrees. Combine bananas and lemon juice in a small bowl; set aside. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and reserved banana mixture. Place paper baking cups in 2 (24-cup) mini muffin pans lined with mini paper baking cups coated with cooking spray. Spoon batter into cups, filling two-thirds full. Bake for 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
- To prepare Vanilla Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Make 3 cups.
- To prepare Chocolate Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
- To prepare Strawberry Frosting, beat butter, strawberry puree, and, if desired, extract, at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
- Place 3 mini banana cupcakes in a dessert dish. Place 1 miniature scoop of each flavor of frosting on each cupcake to resemble scoops of icecream. Top each dessert with a drizzle of Chocolate Ganache, toasted pecans, mini chocolate candies, and 1 cherry.
