Inspired by my favourite snack food, peanut butter and bananas on toast with a drizzle of honey – yum! Just as good (if not better) in cake form!
These banana muffins are moist, fluffy and so more-ish. The use of brown sugar in the sponge takes them to another level. The peanut butter buttercream is such a perfect match too! And they’re super easy to make!
Make sure to use bananas that are on their way to going brown. They will be nice and ripe and bring out that great banana flavour.
I topped these cupcakes with a drizzle of honey and some roasted peanuts. You can use store bought if you prefer but I’ve included instructions on how to roast them yourself.
This recipe makes 12 cupcakes and may take up to 2 hours to make.
Ingredients:
For the cupcakes:
- 120 g unsalted butter
- 100 g soft brown sugar
- 150 g caster sugar
- 3 eggs
- 2 ripe bananas, mashed
- 175 g gluten-free self raising flour
- 50 g ground almonds
- 1 tsp gluten-free baking powder
- pinch of salt
- 2 tsp vanilla bean paste or extract
- 50 mL whole milk
- 1 tsp cinnamon (optional)
For the buttercream:
- 250 g unsalted butter
- 280 g peanut butter (smooth is best, crunchy will get stuck in the piping nozzle!)
- 350 g icing sugar
- 1 tsp vanilla bean paste or extract
For decorating:
- 30 g roasted peanuts
- 2 tbsp honey for drizzling
Useful Equipment: 12 cupcake cases, 12 hole muffin tray, two mixing bowls, spatula, hand/stand mixer, piping bag and nozzle, baking tray
Method:
- Preheat the oven to 175 °C/350 °F and place the cupcake cases in the 12 hole muffin tray.
- In a mixing bowl, cream together the butter and sugars until smooth.
- Add the eggs, one at a time, whilst whisking.
- Beat in the mashed banana and vanilla extract.
- In a separate bowl, combine all of the dry ingredients.
- Add the dry ingredients to the wet mixture, alternating additions with the milk. Fold to combine.
- Divide the mixture evenly between the muffin cases and bake in the oven for 15-17 mins or until a skewer inserted in the middle comes out clean. Place on a wire rack to cool.
- Whilst the cakes cool, make the buttercream. Beat together the butter and peanut butter until smooth and creamy. Gradually beat in the icing sugar and add the vanilla. Mix until a smooth, pipeable consistency is reached.
- Once the cakes are cooled completely, decorate the cupcakes! I used a Wilton 1M piping nozzle to pipe the buttercream. Top with a drizzle of honey and some roasted peanuts (see tip below on how to roast your own!). Enjoy!
To roast the peanuts: If you have skin-on peanuts, first place them in a bowl with hot water for a few minutes. The skins should just pop right off! Dry the peanuts and then place them on a baking tray. Place them in the oven at 175 °C (you can leave it on from making the cupcakes) for 8 mins or until golden brown. Leave to cool on the tray completely before placing on top of the cupcakes.
These cupcakes will keep in an airtight container for up to 5 days.
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