Is it wrong to make cake two days in a row? My weekend was just kind of like that. Watch for some healthy salads in the coming days to balance things out! Well, maybe.
Yesterday’s rhubarb cake was inspired by the new produce of springtime, but today’s recipe is inspired by old produce: a bunch of browning bananas. I tend to throw them in the freezer and forget about them, but it was my turn to bring snack to the soccer game, so I figured I’d toss the bananas into some healthy muffins. Instead, I made these cupcakes–a happy accident.
See, the recipe comes from the Moosewood Simple Suppers book, and it features four ripe bananas, olive oil, and yogurt. Healthy, right? I somehow glossed over the amount of sugar until I was actually measuring it into the bowl. These are cupcakes, folks, plain and simple. And good ones! And quick to make.
The cream cheese frosting is optional and we enjoyed most of our cupcakes plain. If you do choose to make the frosting, though, the recipe gives you the option of dressing it up with a splash of coffee or a spoonful of cocoa powder, either of which would be a worthy compliment to the sweet banana flavor.
Banana Olive Oil Cupcakes: In a mixer on medium speed, mix the following wet ingredients for two minutes: 1 1/2 c. mashed ripe bananas, 1/2 c. olive oil, 1 1/3 c. packed brown sugar, 3 eggs, 1 tsp. vanilla, and 1/4 c. plain yogurt. In a separate bowl, combine 1 1/2 c. flour, 1 tsp. baking soda, and 1/2 tsp. salt. Add dry ingredients to wet ingredients and mix to combine. Fill lined cupcake tins to 3/4 full and bake at 350 for 20-25 minutes. For the cream cheese frosting, mix 8 oz. room-temperature cream cheese, 3 Tb. room-temperature butter, and 1 c. sifted confectioners sugar. Optional: add 2 Tb. coffee or 1 Tb. cocoa powder as you are mixing the frosting.