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Banana Cupcakes with Ganache Frosting

Using extra-ripe bananas in this recipe ensures the cupcakes will be sweet and moist. The ganache frosting is made even fluffier with the addition of marshmallow creme. —Stephanie Lelo, Grand Rapids, Michigan
  • Total Time
    Prep: 45 min. Bake: 20 min. + cooling
  • Makes
    about 1-1/2 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup canola oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1-1/3 cups mashed ripe bananas (2 to 3 medium)
  • 3/4 cup chopped pecans
  • FROSTING:
  • 7 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 6 tablespoons shortening
  • 1/3 cup confectioners' sugar
  • 1/2 cup marshmallow creme
  • 1/2 teaspoon vanilla extract

Directions

  • Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans.
  • Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-24 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature.
  • In a large bowl, cream shortening and confectioners' sugar until light and fluffy, about 5 minutes. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes.
Nutrition Facts
1 each: 310 calories, 18g fat (5g saturated fat), 28mg cholesterol, 125mg sodium, 37g carbohydrate (25g sugars, 2g fiber), 3g protein.

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