Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

You are here: Home / Archives for banana

In the Oven: Banana Cupcakes with Vanilla Pastry Cream

by Leave a Comment

Next up on the schedule: banana cupcakes topped with vanilla pastry cream, aka the “sexier, silkier French cousin to good old American pudding.” Posting date is October 8.

Banana Cupcakes with Vanilla Pastry Cream
 
Print
Author:
Yield: 24 cupcakes
Ingredients
For the banana cupcakes
  • 2 3⁄4 cups all-purpose flour
  • 1 1⁄4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 1⁄4 cup vegetable shortening, at room temperature
  • 1 3⁄4 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 1⁄2 cups mashed very ripe bananas (about 4 bananas)
  • 1⁄2 cup buttermilk
For the vanilla pastry cream
  • 3 cups half-and-half
  • 6 large egg yolks
  • 1⁄2 cup sugar
  • 3 tablespoons cornstarch
  • 1⁄4 teaspoon salt
  • 1 teaspoon pure vanilla extract
To assemble the cupcakes
  • Fresh banana slices or dried banana chips
Instructions
Make the banana cupcakes
  1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  2. Sift the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  4. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick in- serted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
Make the vanilla pastry cream
  1. Set a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan, bring the half-and-half to a simmer and keep warm.
  3. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk mixture, then pour that mixture into the remaining half-and-half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove from the heat and whisk in the vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour, or until chilled.
Assemble the cupcakes
  1. There are many ways to frost a cupcake. If you have a pastry bag, simply fit the bag with the largest tip, fill the bag with the pastry cream, and pipe out enough pastry cream to cover each cupcake. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the pastry cream and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes. Top with a single slice of fresh banana or a dried banana chip.

 

In the Oven: Crunchy Peanut Butter Banana Bread and Homemade Peanut Butter

by 1 Comment

Nine recipes to go in Baked Elements! Sticking with bananas once more, next we’re baking a peanut butter-spiked banana bread. You can make the peanut butter from the book, or use store-bought; go creamy instead of crunchy; or up your game and add even more peanuts. Posting date is August 31!

Crunchy Peanut Butter Banana Bread
Yield: One 9-by-5-inch loaf

1 1⁄2 cups plus 1 tablespoon all-purpose flour, divided
1 cup plus 1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 rounded cup mashed bananas (2 1⁄2 to 3 bananas)
1⁄2 cup vegetable oil
2 large eggs
1⁄4 cup whole milk
1 cup crunchy peanut butter (see page 26)
4 ounces (about 2⁄3 cup) semisweet chocolate chips

Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-inch loaf pan, dust it with flour, and knock out the excess flour.

In a large bowl, whisk together 11⁄2 cups flour, the sugar, salt, and baking soda.

In another large bowl, whisk together the bananas, oil, eggs, milk, and peanut butter. Toss the chocolate chips in the remaining 1 tablespoon of flour, then stir the chocolate chips into the banana mixture.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet ever so gently until just combined. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the loaf cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

The loaf can be stored at room temperature, in an airtight container or wrapped tightly, for up to 3 days.