That brother of mine, he was the one that went back. Back where? I don’t know. I know that he calls it home when I’m not listening. But here is home. Where he is, it’s college. I wonder when I’ll feel that, when I’ll be able to call another place home. When is that exact moment that a place stops becoming a place to live and starts becoming a place to be alive? What makes a house a home?
Sometimes it’s cupcakes.
Banana-ish cake stuffed with chocolate and topped with sugary peanut butter.
These have the potential to make a house a home.
I made them because he went back. He left me with two bananas. I only eat them in baked form. With a 20 year old that forgets to feed himself and ends up eating 3 bananas and calling it a meal around the house, I never get overripe bananas to bake with.
He is future-bound, and bake I must.
Bananas for baking are meant to have freckles.
filled with deliciousness.
The cupcake base is from Martha Stewart.
The peanut butter frosting is from Ina Garten.
It’s basically impossible for these to be bad.
Roasted Banana Cupcakes
adapted from Martha Stewart’s Cupcakes
-2 ripe bananas (DON’T PEEL THEM YET!!)
-1 3/4 cup flour
-1/4 cup cornstarch
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt
-1 stick unsalted butter, softened
-3/4 cup sugar
-3 eggs, separated
-1/2 cup sour cream
-1 tsp vanilla
Preheat oven or toaster oven to 400. Place unpeeled bananas on baking sheet and toss in preheated oven for 15 minutes, until the peel is nice and toasty (see above). Let them cool before you peel them, or burn the pads of your fingers off if you lack patience like me and place peeled bananas in fridge to cool.
Now preheat oven to 350.
Line two muffin tins with 16 liners (don’t be a fool and think you can make 20 cupcakes like I did. You’ll be disappointed with your un-full cupcakes. They don’t rise to great heights).
Whisk together flour, cornstarch, baking powder, baking soda, and salt.
Cream together butter and sugar for 3 minutes until light and fluffy. Add egg yolks and vanilla and beat together.
Mush the bananas up with a fork a little bit and then add to the creamed mixture, beat to combine.
Add flour mixture in 3 batches, alternating with sour cream in 2.
In a separate bowl, beat egg whites until soft peaks form and then fold into batter.
Divide batter amongst 16 lined cupcake things.
Bake 18-20 minutes until tops spring back to the touch and toothpick inserted in center comes out clean.
-1/2 cup heavy cream
-1 cup semisweet chocolate chips
-1 tsp vanilla
heat heavy cream in a heavy saucepan over medium heat until it just begins to steam, swirling occasionally. Remove from heat. Add chocolate chips and let sit for 5 minutes. Stir with a rubber spatula until chocolate is melted and ganache is smooth, add vanilla.
I poured mine into a wilton squeezable candy bottle and used that to fill the cupcakes, the ganache was pretty loose when I filled them but firmed up after a few hours at room temp. All you do is stick the tip of the bottle to the middle of the cupcake and squeeze as much filling as you can into the cupcake without it oozing out.
Peanut Butter Frosting
from Ina Garten
-1 cup confectioners sugar
-1 cup creamy peanut butter
-5 Tbsp unsalted butter, softened
-3/4 tsp vanilla
-1/4 tsp salt
-1/3 cup heavy cream
Beat together everything but the heavy cream until smooth, slowly add the heavy cream until you’ve reached desired consistency. Pipe onto cooled and filled cupcakes.
Serve to someone who needs a taste of home.