Hey everyone! I’m really excited for you all to read today’s post. If we’re being honest I have no idea when Elvis’ birthday is but this would be a nice ode to him. I remember when my mom and I moved to the south everyone at lunch would eat these peanut butter and banana sandwiches and I thought it was the oddest thing in the world. The older I got the more I saw these sandwiches and I finally learned where it came from. I still don’t eat those sandwiches but I do love the combo of peanut butter and banana especially when there’s a hint of chocolate involved. So sit tight and enjoy the ride to FLAVOR TOWN. (Yes I am embarrassed I wrote that but I couldn’t help myself.)
Behind the Scenes (BTS): Growing up there was no way on God’s green earth that I would eat something with banana, chocolate and peanut butter all in one thing. I was way too into candy and way too much of a picky eater, but now that combo doesn’t bother me as much although I still have to be in the mood for this specifically. My roommates loved this combo with other deserts I’ve tried so I figured I’d try it in a cupcake because I couldn’t think of anything else to make this in, maybe an actual cake but that would have been an all-day type thing instead of a hour tops type thing. I used a basic vanilla cupcake recipe that I have and added ingredients that fit the taste preferences I wanted to exude. Lately I’ve been in love with roasted banana and the flavor is gives, way better than regular mashed bananas. When it came to adding the banana I was a bit hesitant because of the extra moisture content, but roasted banana is sort of thick on its own so it worked out perfectly to the cupcake texture and the little flakes of chocolate chip in the batter is a nice texture and flavor surprise.
I Ganache You: I chose a ganache frosting just because it seems nicer than a regular peanut butter frosting. White chocolate doesn’t taste like anything else, to me is sort of taste like the husk of a nut so it pairs well with nuts in general. I also didn’t want the ganache frosting to be too much work because then who wants to deal with it. The entire recipe can be done without a hand mixer and I’m very proud of that so I wanted the frosting as well to be just as sophisticated but not need sophisticated tools. Another thing that makes this frosting awesome is that fact that you don’t need heavy cream in the recipe. If we’re being honest no one just has heavy cream laying around unless you’re a master baker so I figured the thickness but smoothness of the peanut butter with a dab of regular butter would work out fine and it did; smooth texture and easy to spread also which is important.
Adjustments: I think with all the flavor combinations in this dessert you can’t really add anything else to this recipe but you can subtract some things or adjust. If banana isn’t for you then you can take it out and add cream cheese (room temperature of course) or sour cream to help moisturize the batter. If you have a nut allergy and can’t make the ganache frosting then leave out the peanut butter and add ¼ cup of heavy cream and that will be fine, if you prefer to make the ganache chocolate instead of white chocolate simply switch the exact amount of your desired chocolate with the white chocolate. These are really the only type of adjustments this recipe can take.
Helpful Hints & Suggestions: (Bananas) Some helpful hints would be for the batter to measure out the banana, the three bananas equaled out to 1 cup for me multiple times and worked out perfectly in terms of texture and banana flavor so if it ended up being more than one cup I would recommend not using all of it as it could make the batter goopy and the cooking time would be longer making the outside overcooked and the inside undercooked.
(Chocolate) For the chocolate chips don’t forget to roll them in the flour before you add the wet ingredients. The chocolate will sink to the bottom more than likely if you don’t do this.
(Ganache) I know you might have your hesitations about ganache. I do every time I make it and I know all about it by now but it is a very unsettling thing to make. This recipe is simple and only a few steps are necessary but you should know that after the first 30 seconds the white chocolate will not be completely melted but once you stir it for a moment it will melt from the residual heat, if you overheat it the chocolate will burn, seize and have to be thrown out.
Once it has gotten to a texture that when you stir the ganache and it has a bit of give and the ganache doesn’t fall from the spoon into ribbons it’s ready to spread. Try it on one cupcake and if it stays in place then the ganache is good to go, if it doesn’t put it in the fridge and try again in about 10 minutes. The whole setting time in general takes about 30-40 minutes for me personally.
Ta-Ta-For-Now: Well this post is officially done. This is a great recipe because it’s simple ingredients in a simple form that create and amazingly complex and delicious treat for you and your friends, or just you, I know that say sharing is caring but sometimes we just don’t care to share and there’s nothing wrong with that. I hope you all enjoy this post and what it has to offer! See you next week!
anana & Chocolate Chip Cupcakes with Peanut Butter White Chocolate Ganache Frosting
1 1/2 c. (180 grams) All-Purpose Flour
1 c. (200 grams) Sugar
1 1/2 tsp. (6 grams) Baking Powder
1 stick (8 tbsp.) (115 grams) Butter (room temperature)
1 Egg + 2 Egg Yolks (90 grams)
1/2 tbsp. (18 ml) Vanilla Paste
3 Small Bananas (Roasted) = 1 c. (300 grams)
1/2 c. (90 grams) Semi-Sweet Chocolate Chips
3 tbsp. (45 grams) Peanut Butter
1 c. (180 grams) White Chocolate
1 1/2 tbs. (22 grams) Butter (room temperature)
- Roast Those Bananas: This is optional but the depth of flavor given is amazing. If you choose not to roast your bananas then simply mash them, but to roast them lay them on a baking sheet lined with parchment paper in a 400F/205C oven for 30 minutes. When cooled down slightly take banana out of skin (this is very easy then skin basically comes off) and set aside in a bowl to cool down completely.
- No Hand Mixer Needed: Preheat our oven to 350F/180C and pre-measure out all your ingredients. Your flour, sugar, baking soda, chocolate chips and salt can go into one bowl and don’t forget to sift the dry ingredients and whisk it to combine all ingredients. In another bowl spread your butter until it is no longer in a stick, slowly add your eggs until combined (it won’t be fully combined there will still be those random chunks of butter but that’s fine.) then add your vanilla paste followed by your roasted bananas. Add your wet ingredients to your dry ingredients and proceed to mix with a spatula. It will take time to mix completely and you will think the mixture is too dry but before you know it the batter will form and it will be the perfect consistency. Put it in your cupcake liners (1 scoop for a big ice cream scooper, 2 scoops for a medium ice cream scooper and 3 scoops for a small one) and bake in the oven for about 25 minutes.
- Ganache Time: You don’t need a double boiler for this frosting, just a microwave safe bowl, in a small bowl combine all your frosting ingredients and put in the microwave for 30 seconds. Your ganache will be a little loose and your butter will be melted, proceed to mix the ganache until everything is formed and your white chocolate chips have melted completely. If they haven’t melted then put them in the microwave for another 15 seconds; this is the max amount of time the frosting should be in the microwave or the white chocolate will seize up and it will be no good. Set aside to cool down and stir it every 15 minutes until it’s a thick but spreadable consistency.
- Assemble and Enjoy: After your cupcakes have cooled down and your ganache frosting is ready proceed to spread the ganache over your frosting the way you deem acceptable. Once all frosted you can sprinkle some peanuts, chocolate chips or a dehydrated banana over the cupcake for decoration. After that all you need is 12 people (or 1 I don’t judge) to help make these cupcakes disappear.