This cake style has been around for awhile, but I just discovered its magical-ness. The name immediately drew me in: so sweet, light, and reminiscent of spring and so unlike usual cake names. Then I started looking at the ingredients: roasted bananas + pineapple + pecans…yep, I was sold.
So I decided to use my (last?) snow day to make spring-like cupcakes, in the hope that one day it will actually be upon us. Growing up in the Sacramento, CA area, I always remember spring + Easter being a glorious time of getting outdoors to hike the hills by our house or to even have an Easter picnic somewhere in the middle of nature. It was a celebration of warmth and even if it rained, the promise of life returning to the area. Now in SLO, that “life” never left as the temperature rarely varies all year, but for me, spring will always evoke those feelings and for this year at least, these hummingbird cupcakes will have to do that for me.
Despite the long list of ingredients, the recipe itself is very straightforward, and you don’t even need a mixer (unless you’re making the cream cheese frosting, which I highly suggest!).
First, you put 3-4 bananas, with their skins on, in the oven (350 degrees for 12-15 minutes ) to roast and blacken and get wonderfully gooey.
When they’re skins are nice and blackened, remove them, let cool, then peel off the skins and mash.
While the bananas bake, combine 1/2 cup of white flour + 1/2 cup wheat flour + 1 tablespoon ground flax + 1 teaspoon cinnamon + 1/2 teaspoon baking soda + 1/2 teaspoon salt in a large mixing bowl. Really, you should sift them together, but I don’t own a sifter (blasphemy!), so I usually just whisk them together–its a great trick!
In a separate bowl, mix together 1/2 cup of white sugar + 1/2 cup of brown sugar.
Stir in 1.5 eggs until a smooth mixture is created. Yeah, yeah, I halved the recipe and thus, had to halve my eggs…a pain, but nothing you can’t handle!
Next, stir in 1/2 cup of vegetable oil and a teaspoon of vanilla.
Add in the flour and mix until just combined, being careful not to over mix.
Using a potato masher, mash about 1 cup of pineapple until mushy and juicy.
Stir in the mashed bananas, pineapple + juice, and 1/2 cup chopped pecans, and try not to eat the batter by the spoonful.
Line a muffin tin with liners and pour the batter into each liner until about 3/4 full. This recipe will make about 16 cupcakes, or if you’re lazy like me, 12 cupcakes + 1 croquette full that you’ll proceed to eat over the course of the afternoon. By yourself.
Place in the oven, bake for 20-25 minutes, make some delicious pecan cream cheese frosting (see recipe below) and viola, you’re done!
Commence sugar coma now.
*Adapted from Country Home Magazine, 2008 and here
Makes about 16 cupcakes
3-4 bananas, roasted and mashed (see recipe)
1/2 cup all-purpose flour
1/2 cup wheat flour
1 tablespoon ground flax
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup pineapple, mashed (see recipe)
1/2 cup pecans, chopped
Pre-heat oven to 350 degrees.
Place bananas, skin on, on baking sheet and roast until blackened, about 12-15 minutes.
When they’re skins are blackened, remove them, let cool, then peel off the skins and mash.
While the bananas bake, sift together white flour, wheat flour, ground flax, cinnamon, baking soda, and salt in a large mixing bowl and set aside.
In a separate bowl, mix together white sugar and brown sugar.
Stir in eggs until a smooth mixture is created.
Next, stir in vegetable oil and vanilla.
Add in the flour mixture that you set aside and mix until just combined, being careful not to over mix.
Using a potato masher, mash the pineapple until mushy and juicy.
Stir in the mashed bananas, pineapple with their juices, and chopped pecans.
Line a muffin tin with liners and pour the batter into each liner until about 3/4 full.
Place in the oven, bake for 20-25 minutes.
Remove and let cool before frosting (see recipe below), and enjoy!
Time: 45 minutes
Pecan Cream Cheese Frosting
*Adapted from Food Network
4 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup pecans, chopped
Cream the cream cheese and butter together using an electric mixer.
Slowly stir in the powdered sugar, letting each addition mix in entirely before adding the next.
Finally, stir in the vanilla, bourbon, and pecans.
Time: 5 minutes