Apr 282010
 

This was actually supposed to be called banana cupcakes with banana cream filling with cream cheese frosting. However I had a total fail when it came to the banana cream filling. I had never made a cream filling before so I took a TON of pictures of that process. Which leaves me with very very few pictures of everything else.

This recipe is actually a cake recipe from The Fannie Farmer Cookbook, which tends to be my family’s bible of cookbooks. The recipe says it makes a 9 inch square cake so I doubled the recipe. That means four bananas. I underestimated how much room four bananas takes up and used a slightly too small bowl. So I dumped it all into a bigger, yet still too small bowl but managed to finish mashing them with a fork.

As I said I doubled the recipe. I ended up with 24 normal sized cupcakes and 24 mini cupcakes and still had a small amount of batter left over that I sadly threw away as my oven was FULL. My mom has made this recipe before for cake and it’s delicious. The cupcakes came out nicely too!

It was at this point that things went horribly wrong. See the recipe says to  slice the cake in half and fill with banana cream filling and frost with some weird frosting. I emailed FireMom from Stop Drop and Blog to see what she thought about the various ways I make these and she thought that the banana cream filling with cream cheese frosting sounded good and so did I. I made the cream filling minus the vanilla plus a banana like the recipe says. I snapped picture after picture of the process. Everything was all well and good. Once it’s cooled you’re supposed to add the banana with lemon juice (so it doesn’t brown I guess). I had small to medium sized bananas and when I tasted the banana and lemon juice it was very lemony so I added another half of a banana. Then I added that to the rest of the cooled, very thick cream filling. That’s where something went wrong. It got very very runny. I thought maybe it would be okay and poured it into a pastry bag that I was going to use to squirt some of the cream filling into each cupcake. It ran right out the bottom. That’s when I poured everything down the drain and decided I was too tired and it was too close to my son’s nap time being over  (plus I nearly out of bananas)  to bother trying that again and just got to making the cream cheese frosting. I didn’t bother taking any pictures – I blame my frustration and eagerness to just get these cupcakes DONE.

While they didn’t  have the banana cream filling these cupcakes are very good. Lighter than banana bread and just the perfect afternoon treat and great with a latte.

Fresh Banana Cake (I doubled this)

  • 1/4 cup butter or 1/2 cup shortening
  • 1 1/2 cups sugar
  • 1 cup mashed bananas (about 2 medium bananas)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups cake flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour milk or sour cream (Fannie Farmer says that buttermilk is also an acceptable alternative so I used that)

Preheat oven to 350°. Butter and lightly flour a 9-inch square cake pan. (I just used cupcake liners) Cream the butter or shortening, slowly add the sugar, and beat until light. Add the banana, eggs, and vanilla and beat well. Mix the flour, baking soda and salt, add to the first mixture and blend. Slowly add the sour  milk or sour cream and beat until well blended. Spread in the pan and bake for about 45 minutes (I filled the cupcake liners around 3/4 full and checked on them after 15 minutes. I think at most I cooked them 20 minutes) or until toothpick comes out clean. Cool in the pan for 5 minutes before removing to cooling rack.

Source: Fannie Farmer Cookbook

Banana Cream Filling (if you feel like giving it go)

  • 1 cup milk
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/8 teaspoon salt
  • 2 egg yolks slightly beaten
  • 1 large banana
  • 2 tablespoons lemon juice

Heat the milk in a heavy-bottomed pan until very hot but not boiling. Mix the sugar, flour and salt together in a bowl, stir in the hot milk and beat until well blended. Pour back into the pan and continue to stir vigorously over low heat 4-5 minutes, until very thick and smooth. Add the egg yolks and cook for a few more minutes. Cool, stirring from time to time. Mash the banana and beat it until smooth, add the lemon juice and stir the mixture into the cooled filling.

Source: Fannie Farmer Cookbook

Cream Cheese Frosting (I doubled this too)

  • 8 ounces cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 2 cups confectioners’ sugar, sifted if lumpy

Combine the cream cheese, butter, confectioners’ sugar and vanilla in a mixing bowl or the bowl of a food processor. Beat well or process until perfectly smooth and spreadable. You will have enough to fill and frost an 8-inch two-layer cake.

Source: Fannie Farmer Cookbook