Yes, the name is long, but this recipe begs to have all of its wonderful flavours announced to get you salivating and scampering off to the kitchen to make ’em! Granted one needs to be a Peanut Butter Lover to truly appreciate them…

 

 

 

 

 

 

 

 

 

1/2 cup Butter
1 cup mashed ripe Banana (I used 3 medium sized ‘nanas)
1 1/2 cups Sugar
1 teaspoon Vanilla
1 teaspoon Banana Flavouring (optional)
3 large Eggs

2 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt

3/4 cup Buttermilk*

*If you don’t have Buttermilk on hand, don’t despair! Pour 1 1/2 teaspoons Lemon Juice or Vinegar into a Liquid one cup measure; add enough milk to make 3/4 cup and set aside for 10 minutes. Do this before you prepare your pans and gather your ingredients and the “Buttermilk” will be ready to use by the time you get to that step!

Preheat oven to 350F.
Line 24 muffin cups with paper liners.

In small mixing bowl combine flour, baking powder, baking soda and salt; set aside.

In large mixing bowl cream together the butter and sugar.
Add eggs, one at a time,  stirring well after each addition and scraping down sides of bowl before adding the next egg.
Stir in mashed banana, vanilla and banana flavouring, if using.
Scrape down sides of bowl.
Mix on medium speed for 1 minute.

Add half the dry ingredients and mix on low speed until combined; on medium speed, continue beating for another 30 seconds.
Scrape down sides of bowl; with mixer on low speed add the milk and gradually increase speed to medium, beat for 30 seconds.
Scrape down sides of bowl.
Add remaining flour, mix on low speed until combined then increase speed to medium-high and beat for two minutes.

Using a 5 ounce scoop fill the prepared muffin cups.
Bake in preheated 350F oven for 13 minutes, rotate pans and continue baking for another 10 to 13 minutes or until a light golden brown and pick inserted comes out clean.

Cool in pans for about 10 minutes then turn out onto wire cooling rack and cool completely.
Frost with Peanut Butter Frosting.

Peanut Butter Frosting

1/2 cup Butter, softened
1/4 cup Shortening, softened
3/4 cup Peanut Butter
1 teaspoon Vanilla

3 cups Icing Sugar
2 – 3 Tablespoons Milk

In large mixing bowl cream together butter, shortening and peanut butter for about 2 minutes.
Scrape down sides of bowl and add 1 cup of icing sugar and the vanilla; beat for 30 seconds.
Scrape down sides of bowl and add another cup of icing sugar; beat for 30 seconds.
Stir in 2 Tablespoons of milk and beat for 30 seconds; scrape down sides of bowl. (you have to use your judgement here and decide whether or not the icing will be the right consistency with or without the extra Tablespoon of milk; in all honesty, I add it and if the resulting Frosting is to thin I add a bit more icing sugar, one Tablespoon at a time until I get the consistency I am after)
Add remaining cup of icing sugar, mix on low speed until combined and gradually increase speed to medium-high and beat until light and fluffy.

Spread on completely cooled Banana Cupcakes and sprinkle each with Chocolate Sprinkles.