This wayward traveler finally made it home! And while I am slowly plotting my return to the beautiful Spain, I have a little free time to bake again. One thing I found myself missing a lot of in Spain were sweet breads – zucchini, banana, pumpkin, chocolate chip, etc. so I decided I would make myself a nice batch of banana cupcakes with peanut butter frosting (because if bread is good, cupcakes are better). I was helped along in this tedious decision-making process when I saw 2 over-ripe bananas sitting on the counter and remembered a recipe I had tried years ago that was simply divine and from Glamour magazine of all place! (While I love Glamour and other fashion rags it must be said this is no Bon Appetit, amiright?)
I would also like to take this opportunity to get back to my blogging ways and slowly incorporate more posts from my time abroad this spring. I’m afraid I trickled out a bit there at the end of the fall due to trips, school, and trying to cram 36 hours into every 24 I had in Barcelona. So every once in a while there be a post about traveling gluten-free now, but rest assured I am most definitely writing it in my pajamas from the US. Sigh.
Anyway! That’s enough chit chat, who’s ready for a recipe? Just for the record, these are called “Propose to Him Banana Cupcakes” which is pretty dumb in my opinion but then I tasted them and was like…. Yeah, I’d marry me with cupcakes like this. As far as adaptation for a gluten-free recipe, I used the original recipe only substituting AP flour for glutey-free flour blend (in this case I tested out Pillsbury’s new gf blend and was pleasantly surprised! Give it a whirl if you see it in your supermarket.)
- 1 1/2 c. sugar
- 1 stick butter, softened
- 2 large eggs
- 1 1/2 tsp. vanilla
- 2 c. flour (gluten-free or otherwise)
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 c. buttermilk
- 1 1/4 c. ripe mashed bananas
- Preheat oven to 350 degrees and line tins with paper liners.
- Cream butter and sugar together until light and fluffy.
- Add eggs and vanilla and mix until smooth.
- Combine all dry ingredients and mix in 3 parts; alternate with buttermilk. Fold in bananas gently.
- Fill tins 2/3 full and bake for 25 minutes.
- Let cool in tins before frosting, then hide from family.
Buttercream: Mix 2 c. powdered sugar, 1 stick softened butter, 1 cup peanut butter, 3 Tbsp. milk and 1 tsp. vanilla. Blend ingredients with hand mixer until consistency desired.