Banana Cupcakes Recipe
Photo source: Grandmother's Kitchen
This recipe is for banana cupcakes, cream cheese glaze and glazed pecans.
24-36 pecan halves
1/2 cup butter
1 teaspoon salt
1 Tablespoon brown sugar
4 ripe bananas, thoroughly mashed
(1/2 cup) fresh grated carrot
6 Tablespoons butter, at room temperature
1 cup brown sugar
1/4 teaspoon vanilla extract
2 cups whole wheat flour
1/2 cup oat bran or 1/2 cup wheat bran
1 Tablespoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 cup finely chopped pecans
Cream Cheese Glaze
1 cup cream cheese, at room temperature
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 cup milk (or less)
Glazed Pecans (optional garnish)
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Melt butter in a small saucepan.
Add salt, sugar and toss with pecans.
Transfer to baking sheet and bake for 10-15 minutes watching that they do not burn.
Remove from the oven and set aside to cool.
In a bowl, thoroughly mix together the mashed bananas and grated carrot.
In a large mixing bowl, cream together the butter, brown sugar, eggs and vanilla with an electric mixer.
In another bowl, combine flour, oat or wheat bran, baking soda, salt, cloves, and ginger.
Mix the dry ingredients into the butter mixture with your mixer a little at a time on low speed until thoroughly blended.
Add the banana mixture and chopped nuts and stir with large wooden spoon until completely blended into batter.
Line 12 muffin cups with paper liners.
Divide the batter among the cups.
Bake at 375°F about 20 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and place on a cooling rack.
After 5 minutes remove the cupcakes from the tin and let continue cooling on the rack.
Cream Cheese Glaze
In a bowl, using an electric mixer, beat the cream cheese until smooth. Add the honey and beat in. Add the vanilla and mix in.
Add the milk just a small amounts as you may not need to use it all. Just add enough to get a good consistency.