Cami's Banana Cupcakes

I was pleasantly surprised by these cupcakes. I love that they are relatively healthy and taste pretty similar to banana bread. I love the texture and the flavor. I followed the recipe exactly.

I was a little nervous about the pastry cream. I haven't ever made it or eaten it before and wasn't sure exactly what the texture should be. I couldn't imagine how something likened to pudding would stay on a cupcake. Well, it certainly worked and I love it. I kept the pastry cream in the fridge and we frosted the cupcakes as we ate them. I used a large spoon to scoop the cream onto the cupcakes and smooth it out.

The pastry cream isn't very sweet and it has an eggy undertone but isn't eggy when eaten on the cupcake. This is the perfect dessert for someone who doesn't really like sweet treats. I will be making these again. Actually I think I will make them for Calder's second birthday. I've been looking for something a little healthier but still a treat. This just may be it!

Danielle's opinion on the banana cupcakes

I didn't make these this week because I've had way too many birthday treats and other goodies this week. I really didn't need a batch of cupcakes on top of that. But I figured I'd at least share my take on them since I did get to try Paige's cupcakes.

These cupcakes tasted like a lighter (maybe a bit sweeter) version of banana bread. So whether that's a good thing depends on whether you like banana bread. I love banana bread, so I thought these tasted great. Max also said they were really good, and he doesn't like a lot of banana desserts (although he does like banana bread). I wonder if the buttermilk would change the flavor much or if it impacts the texture more than the flavor. If I end up making these, I'll definitely include the buttermilk.

Paige's frosting was very good with the cupcakes. I love cream cheese frosting. But I am curious about the pastry cream. To be honest, I'm skeptical about how well it would turn out just from reading the recipe. It sounds more like a pudding than a "frosting". But I guess it would be worth a shot.

Has anyone else made these? If so, I'd love to hear how the frosting turned out.

Paige's Banana Cupcakes

I had a fun time making the banana cupcakes. I actually made them for Danielle's baby shower. They were a huge success! All the ladies at the shower complimented me on them, Danielle liked them (always a plus! because she has a sophisticated palette... ;) ), and my hubby gobbled up most of the extras in one day! I've never had a banana cupcake and the idea peaked my fancy. I have to be honest, I made a few changes to the recipe, but I'm really happy with how the cupcakes turned out.

Changes:

*I substituted canola oil for the shortening (I never cook with shortening). I did just a tad less than 1/4 cup.

*I used sweetened condensed milk instead of buttermilk.

*And since I used sweetened condensed milk, I did just a touch less sugar than the recipe called for

The cupcakes turned out very sweet and light (not too sweet!). I mixed the canola and butter with a hand mixer to start. It worked perfectly (I was a little nervous at first since I wasn't sure how the oil would do). I baked mine at the 325 degrees but they only took about 15 or 16 minutes. NOT the 20-25! * The recipe makes about 40 cupcakes.

I also decided to make a cream cheese frosting instead of the vanilla pastry cream (I'm not really big on pastry cream and I thought the ladies at the shower would enjoy cream cheese frosting - it seems all women like really cream cheese frosting!).

Cream Cheese Frosting

1 package 3 oz. cream cheese, softened

2 tablespoons butter, softened

1/2 tsp. salt

1 tsp. vanilla extract

1 box powdered sugar

*Beat cream cheese, butter, milk, salt, and vanilla until creamy. Gradually beat in powdered sugar. Frost after cupcakes have completely cooled.

I topped mine with dried banana chips (from Trader Joe's) and think they turned out really cute. I would recommend them over doing the fresh sliced bananas because those would brown quickly and if you dip them in lemon juice then you'll have lemon juice dripping down your cupcake... :(

I would definitely make these again! I loved them. They could almost pass as a muffin if you left off the frosting. They are just a bit lighter and more fluffy than a muffin. They were absolutely fine without frosting but the cream cheese frosting was a nice contrast against the sweetness of cakes.

Hope you enjoy them when you make 'em! And.. I'm curious to know how they turn out with the buttermilk and vanilla pastry cream, from those of you who decide to make them that way...

Danielle's Banana Chocolate Chip Muffins

I think this must be the most-blogged recipe on this blog. This originally came up the week we moved from Chicago, so I skipped it. I wasn't going to make it because it didn't grab me as something I really wanted to make. Then it kept popping up on the blog and everyone was saying how amazing these were, so I figured I had to try them.

I loved how easy these were to make. Including bake time, I had them done in an hour or less. I liked them, but I can't say I really loved them. Maybe it was my bananas, but I would've liked more banana flavor. I also think I added too many chocolate chips. They were a little overpowering. I admit, I didn't pay attention to how much the recipe called for. I just added them till I thought it looked like a good amount. If I make these again, I think I'll add them sparingly. A little chocolate is good, but I'd rather taste mostly banana.

Overall, I liked them and I can see myself making them again because they were so easy.

Elise's Banana Chocolate Chip Muffins

These were delicious! And super easy to make. I didn't use a whole cup of chocolate chips--just a half a cup. That turned out to be plenty for me. Then I used a half a cup of pecans as well. I thought it was perfect! And instead of the espresso powder, I used cinnamon. I couldn't really taste the cinnamon that much so next time I'll put a tad more. They made 14 muffins for me, but maybe I didn't quite fill each muffin cup enough. (I always get scared that they are going to overflow and make a mess of my oven. I HATE cleaning my oven.)

I ate three of these yesterday (whoops) because they were so good. Violet ate two whole muffins by herself so they were quite a hit with her as well. I will definitely be making these again!

Melanie W.'s Banana Chocolate Muffins

I am so so happy I decided to take the time to make these muffins! They were absolutely delicious!! I've made lots of banana bread before, but this must have had just the right combination of ingredients because they were super moist and flavorful and probably the best I've had. Two of my sisters ate some and they rated them a 10 out of 10.

I didn't have very ripe bananans, mine were just slightly ripe but I don't think it even made a difference. I omitted the espresso powder and instead added 1/2 teaspoon of both cinnamon and nutmeg, plus a dash each of allspice and ground cloves.

I also must add, it feels quite nice to be back in the States and have easy access to chocolate chips and to not have to adjust for high altitute baking! It makes a world of a difference!

Melissa's banana muffins and pasta

I loved these muffins and so did the family. I just used Cocoa powder instead of espresso powder and it tasted good although I do think the others spices would have complimented them well. Maybe next time I will try a different spice. My only complaint is that they were not very pretty. I guess I should have taken a picture, but I had company and made it for breakfast so they were all eaten up before I had a chance. Anyway I just thought they were flat and not a great color. I would recommend a loaf like Cami especially since there are only 3 in my family I like to give away some of my baking so we don't turn into chunks.

I also made the cheesy squash pasta and loved it. My husband loved it which made me happy because I love creamy sauces on pasta and he likes red so I usually have to make two options. Not this time I just made the one and he even ate the left overs. I used two red peppers instead of one because one did not seem like enough and I had company and wanted to make sure there would be plenty of food. Two was a little too much I would probably say 1 1/2 peppers or maybe another vegetable. I have never used butternut squash before because I didn't really know what to do with it so I was happy to learn. I really loved the flavor it added to the dish, and I had a little bite of just the squash and it was delish. So I now have a new vegetable to make for the family. Thanks for a new recipe to add to the meal rotation.

Cami's Banana Chocolate Chip Muffins

These were really really good! I'm so glad I made them. I used 8 mini loaf pans instead of 12 muffins. I think we're going to deliver them to our new neighbors tomorrow.

Instead of espresso powder I used 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg. I also threw in a dash of pumpkin pie spice for good measure. They are so flavorful. I left my bananas a little chunky, which I like. I'm excited to see what they taste like tomorrow since Baked says the flavor intensifies with time. If I keep eating them I won't have any left for the neighbors.

Banana Espresso Chocolate Muffins

So the reason I chose this recipe is because after I gave birth to Ollie a very kind soul brought me dinner and there was some banana chocolate chip bread included. Regretfully, I don't remember who it was. But I know they will be blessed beyond measure. It made me the happiest little postpartum mess on the planet.

I also must confess that I haven't tried the recipe yet. That will be my project later today :) But I wanted to get the recipe up for all of you nail biters.

*I am certain that cinnamon, nutmeg, or coco powder would be an acceptable substitute for the espresso powder (if that's how you roll)

I will post pics later

Here's the shakedown

Q: When did you start baking / cooking?
A: Like a week after I got married. Honestly, I couldn't even make a grilled cheese sammie. But the Food Network has been a constant companion since I said my I do's.

Q: What is your favorite kitchen tool?
A: My knife. 7 inch Henckels Santoku. I try not to leave home without it

Q: Do you have a favorite spice? If so, what is it?
A: kosher salt- I am of a very firm opinion that a lot of people under salt.

Q: What is your favorite book?
A: I have a few, Memoirs of a Geisha, Fire of the Covenant, and all of the Potters because when I was little I wanted to be a wizard.

Q: If you could travel anywhere, where would you go?
A: New Zealand

Q: If you had to change your first name right now, what would you change it to?
A: Jemima

Q: Where do you currently live?
A: Chicago

Q: Where are you from?
A: Provo, UT

Q: If you could eat one thing for every meal for the rest of your life, what would it be?
A: Half steak Half pork Salad from Cafe Rio with a big frosty Coke Classic. Try it people, half steak half pork is where it's at.