So we’re on our way again to LA to visit YouTube Space LA tomorrow and we’ll finally be able to announce the program that we’ve been working with YouTube on for the last 6 months! Keeping a secret for that long has been hard. It’s not exactly a secret that we’ve been in LA . . . you can tell by the random places/kitchen’s we were filming in in August and November (expect some more soon too!) What we’ve had to keep secret is exactly what (other than videos) we’ve been doing there. When we’re officially allowed to announce it, I’ll be sure to let you know what we got to work on! I’ve got a little black cloud hanging over me though as my program bestie isn’t going to be able to make it as she has an incredibly sick family member. But, it’s looking as though he is over the worst part and is on the road to healthy.
On to the cupcakes . . .
The idea for these cupcakes came to me while I was shopping in our local grocery store . . . the Superstore. Canada is so original in it’s naming of stores. I knew I had a delicious banana cupcake recipe, and a ton of ripe bananas ready to be smashed into something delicious, so I grabbed these long baking trays. . . they’re meant for baking breads and gift giving. If you’re looking for your own and can’t find any by looking for banana split stuff, try searching for “food tray” or “hot dog tray”.
In the video, I left the cupcake wrappers on the cupcakes as I put them into the tray. Honestly, I was sure about whether to remove them or not. I think if I was to go back and actually eat the banana split, having the wrappers on the cupcakes might eating it a little bit difficult . . . but then if you were sharing it, you might want the wrappers so your cupcake doesn’t touch the other person’s spoon?!?!? I just don’t know!!
Banana Cupcakes
This recipe will make 20-22 cupcakes.
Ingredients:
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3 cups (360 grams) all purpose flour
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1½ teaspoons (8 grams) baking soda
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¾ teaspoon (5 grams) baking powder
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¾ teaspoon (5 grams) salt
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1 teaspoon (5 grams) cinnamon
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¾ cup (180 milliliters) buttermilk
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2 cups (480 milliliters) mashed ripe bananas
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½ teaspoon (3 milliliters) vanilla extract
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¾ cup (180 grams) butter
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1½ cups (300 grams) brown sugar
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3 eggs (156 grams)
Procedure:
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Preheat oven to 350˚F/180˚C. Fill cupcake pan with cupcake liners.
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Combine flour, baking soda, baking powder, salt and cinnamon in a small bowl and mix together. Set aside.
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In another bowl combine the buttermilk, bananas, and vanilla extract. Mix and set aside.
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In the bowl of a stand mixer, fitted with the paddle attachment, mix the butter and brown sugar until light and fluffy.
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Add in the eggs one at a time while mixing on low speed.
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Add half of the flour mixture to the butter mixture and stir on low speed.
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Add half of the banana mixture. Mix on low speed.
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Add remaining flour mixture into the banana mixture, and stir until everything is incorporated.
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Fill wells 2/3 full with batter.
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Bake for 20 minutes or until a toothpick inserted into the centre comes out clean.
- Allow to cool completely before arranging in banana split.
Banana Split
Ingredients:
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Banana cupcakes
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Chocolate ganache
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Vanilla buttercream
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Crushed pineapple
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Strawberries
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Maraschino cherries
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Sprinkles
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Paper baking trays
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Fresh bananas
Procedure/Assembly:
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Arrange three banana cupcakes into a paper baking tray (remove wrapper if desired).
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Place the vanilla buttercream in a piping bag fitted with a round tip. Pipe a standard swirl on top of each of the cupcakes.
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Drizzle some chocolate ganache on the top of each, add a few sprinkles, and a maraschino cherry to each cupcake.
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In between two cupcakes, add the strawberries, and in between the other two cupcakes, add the pineapple.
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When ready to serve, finish off with fresh bananas lining the baking tray on either side of the cupcakes.
- Store unassembled cupcakes in a sealed container in the fridge, or freeze up to two months.
