This post is long over due! I know that I’m not the only one out there that loves peanut butter banana sandwiches. Stuffed with some potato chips? Yes please!! The only thing better is the cupcake version because it involves frosting, which is pretty much my solution to everything. Frosting solves all my problems. I’m also a huge fan of any cupcake that I can pretend is good for me and that can be counted as a serving of fruit. Seconds anyone? So yea….you’re welcome.
The other fabulous thing about this recipe is how easy it is to make! It’s a lot like my other cupcake recipes, no egg, no butter in the cake. This recipe can be made dairy free using coconut, soy, or almond milk in place of cow’s milk and margarine instead of butter in the frosting. Like so many other cupcakes I make, you need two bowls and a whisk. Dry ingredients in one bowl, wet in the other. Whisk the wet ingredients together and then combine the two and mix until combined and relatively lump free.
Distribute among lined muffin cups and bake at 350 for 13-15 minutes, until a toothpick inserted in the middle comes out clean.
The frosting is just as simple. Start with butter and creamy peanut butter and beat with a mixer until smooth and creamy. Add 3 cups of powdered sugar, 1 cup at a time, beating after each addition until creamy and smooth again. At some point, probably after the 3rd cup of powdered sugar, the mixture will look more crumbly than smooth. Add some mashed banana at this point, I used 2 tablespoons. Beat this mixture some more and it should turn creamy and smooth again. If needed, add milk a tablespoon at a time until you get the consistency you want.
When your cupcakes are cooled, spread or pipe frosting onto each and top with crushed potato chips just before serving. The potato chips give the perfect crunchy and slightly salt touch to these cupcakes.
Peanut Butter Banana Cupcakes
Makes 12 standard cupcakes
For the cupcakes:
- 1 cup all purpose flour
- 1/4 cup whole wheat flour or 1/4 cup additional all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup whole milk (don’t use skim milk)
- 1/2 cup mashed banana or banana baby food
- 1/3 cup canola oil
- 3/4 cup sugar
- 1 tsp. vanilla
For the frosting:
- 1/2 cup butter
- 1/2 cup peanut butter
- 3 cups powdered sugar
- 2 tablespoons mashed banana
- 1-2 tablespoons milk (if needed)
Preheat the oven to 350 and line a standard muffin pan with cupcake liners.
Combine the flours, baking soda, baking powder, and salt in a small bowl and mix with a spoon. Combine the milk, banana, oil, sugar, and vanilla in a separate small bowl and whisk until well combined. Pour the wet ingredients into the dry and mix until smooth. Distribute among lined muffin cups and bake at 350 for 13-15 minutes or until a toothpick inserted in the middle comes out clean.
For the frosting, beat the butter and peanut butter until smooth and creamy. Add powdered sugar one cup at a time, beating well after each addition until smooth and creamy. Add the mashed banana and beat well. Add the milk if necessary to get the consistency you want. When the cupcakes are cooled, frost and top with crushed potato chips just before serving.