Nobody likes eating squishy, over-ripe bananas. To most people, the sight of the ugly black spots covering their once sunny yellow skin, is simply unappetising. However, these are the ones (with the most pronounced flavour & sweetness) that make the most amazing banana cakes!
Instead of the original loaf cake, I decided on cupcakes to bring to a gathering. A no-fail recipe which promises tender, moist cakes that packs some intense banana flavour, hence the name “Seriously Banana” banana (cup)cake. I used muscovado sugar here because the warm, molasses-flavour really compliments the bananas and spices. The result? A delicately-crumbed interior with specks of bananas provides just enough structure to hold up swirls of smooth, tangy mascarpone frosting. The cake is pretty darn tasty on its own, but a little crowning of creamy goodness will make them the perfect tea-time treat.
‘Seriously Banana’ Banana Cake
185g organic, unbleached flour (or 1+1/3 cups)
1/2 t baking powder
1/2 t baking soda
pinch of salt
dash of ground nutmeg and cinnamon
80g unsalted french butter
1/2 muscovado sugar
2 eggs (i used free-range eggs)
1 t pure vanilla extract
3 medium bananas
Sift together dry ingredients. Beat on medium speed, the butter and sugar until creamy. Add in eggs, vanilla and bananas, mashed (this will yield 1 cup). Fold in the dry ingredients until combined. Add in a splash of milk if the batter looks too dry. Fill the liners 2/3 full or pour batter into a loaf pan. Bake at 175C until golden, about 18min. Makes 12 cupcakes.
No-fuss Mascarpone Frosting
1 cup Mascarpone cheese (that’s one small 8oz tub)
1/2 tsp pure vanilla
1/4 cup confectioners’ sugar, sifted
In a mixer on medium speed, whip mascarpone with vanilla and sifted confectioners’ sugar until light and fluffy. I like to incorporate a grating of lemon zest, but that’s entirely optional. The frosting must be keep refrigerated right until serving time, especially in warm climate.