This is what to do with the two black bananas nobody's going to eat. The riper they're, the sweeter and more banana-flavoured the sponge, so don't be squeamish about spots. Cream cheese frosting keeps it from tipping into cloying.
Everything you need
- 1 cup (225 g) mashed very ripe banana
- 1½ cups (188 g) all-purpose flour
- ¾ cup (165 g) light brown sugar, packed
- ⅓ cup (76 g) unsalted butter, melted
- ¼ cup (60 g) sour cream
- 2 large eggs
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp fine salt
- 1 cup (232 g) cream cheese, cold
- ½ cup (113 g) unsalted butter, for the frosting
- 2 cups (240 g) powdered sugar
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 175°C / 350°F and line a 12-hole tin. Mash the bananas properly, until only a few small lumps are left.
For this step
- 1 cup (225 g) mashed very ripe banana
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Whisk the melted butter into the brown sugar, then the eggs, sour cream and banana. It'll look slack and a bit unappealing at this stage.
For this step
- 1 cup (225 g) mashed very ripe banana
- ¾ cup (165 g) light brown sugar
- ⅓ cup (76 g) unsalted butter
- ¼ cup (60 g) sour cream
- 2 large eggs
- 1 cup (232 g) cream cheese
- ½ cup (113 g) unsalted butter
- 2 cups (240 g) powdered sugar
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Fold in the flour, baking soda, cinnamon and salt until the flour disappears. Don't beat it, or the cupcakes go dense and tunnelled.
For this step
- 1½ cups (188 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp fine salt
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Fill the cases two thirds full and bake for 18 to 20 minutes, until the tops dome and spring back.
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Cool completely on a rack. Warm banana cupcakes are steamy and will melt the frosting instantly.
For this step
- 1 cup (225 g) mashed very ripe banana
-
Beat the butter until pale, work in the powdered sugar, then add the cold cream cheese and beat only until smooth. Pipe or swirl on top.
For this step
- ¾ cup (165 g) light brown sugar
- ⅓ cup (76 g) unsalted butter
- ¼ cup (60 g) sour cream
- 1 cup (232 g) cream cheese
- ½ cup (113 g) unsalted butter
- 2 cups (240 g) powdered sugar
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Worth knowing
- No ripe bananas? Bake unpeeled yellow ones at 175°C for 15 minutes until the skins blacken, then cool and use. It's not identical but it's close.
- Sour cream is the reason these stay moist for days. Yogurt works too, but it makes a slightly lighter, less rich crumb.
Make it your own
- Fold ½ cup (85 g) chocolate chips or ½ cup (59 g) chopped walnuts into the batter.
- Brown the butter first and add a spoon of maple syrup to the frosting for a caramel note.
Storing & freezing
Refrigerate for 4 days. Unfrosted, they freeze for 3 months and defrost in about an hour on the counter.
Frequently asked
How many grams is a cup of mashed banana?
About 225 g per US cup, which is roughly 2 large or 3 small bananas. Weighing beats counting, since banana sizes vary wildly.
Can I turn this into a loaf?
Yes. Bake the same batter in a 900 g loaf tin at 170°C / 340°F for 50 to 60 minutes, and cover the top with foil if it browns early.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.