Bananas Foster Cupcakes

Bananas Foster Cupcakes

Bananas Foster Cupcakes

Well this one came out of left field!

I have found at times that the least amount of thought I give to something the better it comes out! Ok not always, but sometimes!

These Bananas Foster Cupcakes are to die for!

The thought for them popped into my head; and in a matter of an hour I was mixing the banana cake and gathering my caramel ingredients!

This new recipe for Banana Cupcakes (can be made into cake layers too!) is going to make you flip your lid, but add to it Rum Buttercream and Rum Caramelized Bananas and Carmel Sauce.

Yep~ You’re welcome!

Now of course right away many will ask “can the rum be left out?” Yes of course.

Then you will simply have a banana cupcake topped with plain vanilla buttercream &  caramelized bananas since the “Fosters” part of it comes from the classical dessert that is prepared table side complete with flambè rum!

Not a terrible description if you ask me, but the rum…. oh that rum! Makes it sooooo good!

As you will see in the video tutorial I used 2 different sized cupcake molds.

One was a standard sized muffin tin and the other a Texas muffin pan which I have to say I loved way better here.

The standard muffin size is fine and honestly a much more reasonable portion size too, but the Texas jumbos really hit this one out of the park! In my opinion!

So go ahead and bake the batter into whatever you want~ Standard muffins, giant muffins, cake layers or even a sheet cake!

Just go bananas with this recipe! You will be happy you did!

By the way, I was concerned about the bananas going black on top of the cupcakes after an hour or two at room temperature.

But I brought these to my mom and she actually kept them in a tupperware container at ROOM TEMP! for 3 days and they never turned black!

They didn’t look as appetizing as they did the first day of course, but never got black! Woohoo ~ Yay for butter coated caramel rum bananas!


5.0 from 1 reviews
Bananas Foster Cupcakes
 
Preheat oven to 375°F
Make sure all of your ingredients are at room temperature
If you are using the Jumbo Muffin Tins with no liners, be sure to grease them generously
This is a building on recipes project so it is a good idea to prepare the buttercream icing in advance, add the optional rum at the last stage of mixing.
Serves: 9 Jumbo Cupcakes or 12 standard cupcakes
Ingredients
  • For the Banana Cake Batter
  • All Purpose Flour 2cups (250g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Salt 1 teaspoon (6g)
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Super Ripe Bananas 3 medium (approx 275g)
  • Buttermilk ½ cup (120ml)
  • For the Icing & Flambè Bananas:
  • ½ Recipe Swiss Buttercream
  • 2 Tablespoons Rum *optional
  • 2 Bananas
  • 2 Tablespoons Butter
  • Light Brown Sugar as needed (about 2 tablespoons)
  • *caramel sauce optional garnish
Instructions
  1. Cream the butter with the granulated sugar until light & fluffy (approx 3-5 minutes)
  2. Combine the eggs with the vanilla extract and slowly add to the creamed mixture
  3. Scrape the bottom and sides of the bowl often
  4. Add about ⅓ of the sifted flour, baking powder, soda and salt mixture to the creamed mixture on low speed and mix just until it is combined.
  5. Slowly add in half of the buttermilk mixture while mixing on medium to low speed
  6. Add another ⅓ of the dry ingredients and then the remaining buttermilk
  7. Add the last of the flour mixture last and mix just until it is combined
  8. Add the mashed bananas last
  9. Bake in preheated 375°F oven for 15 minutes then lower the temperature to 325°F and continue baking until they are done
  10. For Jumbo Muffins: total bake time is about 30 minutes, for Standard Muffins: total bake time is about 22 minutes or until they spring back gently when you press the center
  11. Prepare the buttercream recipe (if you have not already) and add the *optional rum at the last stage of mixing.
  12. Pipe the buttercream onto the cooled caupcakes and then prepare the caramelized bananas.
  13. Melt butter in a large sautè pan and then add the sliced bananas.
  14. Add the light brown sugar and cook until the sugar is melted and the bananas start to caramelize, turned them as needed.
  15. Add the rum to the hot pan and be very careful not to splash!
  16. Remove from the heat, cool slightly and top the cupcakes with the bananas foster.
Notes
For best taste serve the finished bananas foster cupcakes immediately after topping with the caramelized bananas.

They can be stored in the refrigerator for up to 2 days with plastic wrap draped directly over the bananas to prevent browning

Un-iced banana cupcakes can be stored in the freezer wrapped well for up to 1 month

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Bananas Foster Cupcakes
 
Preheat oven to 375°F
Make sure all of your ingredients are at room temperature
If you are using the Jumbo Muffin Tins with no liners, be sure to grease them generously
This is a building on recipes project so it is a good idea to prepare the aquafaba buttercream icing in advance, add the optional rum at the last stage of mixing.
Serves: 9 Jumbo Cupcakes or 12 standard cupcakes
Ingredients
  • For the Banana Cake Batter
  • All Purpose Flour 2cups (250g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Salt 1 teaspoon (6g)
  • Earth Balance Buttery Sticks or Vegetable shortening 8 Tablespoons (113g)
  • Granulated Sugar 1 cup (200g)
  • Ground Flax Seeds 2 Tablespoons (16g)
  • Hot Boiled Water 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Super Ripe Bananas 3 medium (approx 275g)
  • Almond Milk ½ cup (120ml)
  • For the Icing & Flambè Bananas:
  • ½ Recipe Aquafaba Swiss Buttercream
  • 2 Tablespoons Rum *optional
  • 2 Bananas
  • 2 Tablespoons Earth Balance Buttery Sticks
  • Light Brown Sugar as needed (about 2 tablespoons)
  • *vegan caramel sauce for garnish optional
Instructions
  1. Cream the earth balance with the granulated sugar until light & fluffy (approx 3-5 minutes)
  2. Combine the ground flax with the hot water and let stand for 5 minutes until thickened then add the vanilla
  3. Add the flax egg mixture slowly to the creamed mixture while mixing on low speed
  4. Scrape the bottom and sides of the bowl often
  5. Add about ⅓ of the sifted flour, baking powder, soda and salt mixture to the creamed mixture on low speed and mix just until it is combined.
  6. Slowly add in half of the almond milk mixture while mixing on medium to low speed
  7. Add another ⅓ of the dry ingredients and then the remaining almond milk
  8. Add the last of the flour mixture last and mix just until it is combined
  9. Add the mashed bananas last
  10. Bake in preheated 375°F oven for 15 minutes then lower the temperature to 325°F and continue baking until they are done
  11. For Jumbo Muffins: total bake time is about 30 minutes, for Standard Muffins: total bake time is about 22 minutes or until they spring back gently when you press the center
  12. Prepare the buttercream recipe (if you have not already) and add the *optional rum at the last stage of mixing.
  13. Pipe the buttercream onto the cooled caupcakes and then prepare the caramelized bananas.
  14. Melt the earth balance in a large sautè pan and then add the sliced bananas.
  15. Add the light brown sugar and cook until the sugar is melted and the bananas start to caramelize, turned them as needed.
  16. Add the rum to the hot pan and be very careful not to splash!
  17. Remove from the heat, cool slightly and top the cupcakes with the bananas foster.
Notes
For best taste serve the finished bananas foster cupcakes immediately after topping with the caramelized bananas.

They can be stored in the refrigerator for up to 2 days with plastic wrap draped directly over the bananas to prevent browning

Un-iced banana cupcakes can be stored in the freezer wrapped well for up to 1 month
For those interested in grabbing more banana recipes and healthy ones too! check out this blog at Well Being Secrets by Helen Nichols

She has compiled a list of her favorite banana recipes that I am sure you are going to love as well!  I know I am definitely trying some of them!

Like Vegan Banana Date Bread??  YUMM!

 

 

You may also like

9 Comments

  1. This is such a clever idea!! These look amazing and I’m happy you shared your banana cake recipe too. Thanks Gretchen — you are the best!!

  2. Hi Gretchen. I was wondering if you could help me with my dilemma. I have a customer who has asked for a gluten nut and egg free banana cake. Is this even possible? Many many thanks. You are such an inspiration.

    1. you can substitute a Gluten Free baking mix for the flour here and use flax eggs for the egg or egg replacer

      FLAX EGG=
      1 egg =
      Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth

      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: