If you're like me, you buy big bunches of bananas only to see them go brown before they're all eaten. It's not so bad as I then turn them into banana bread, but as delicious as it is, I'd been getting a little bored with it. So when I came across this recipe for banana upside down cupcakes from Ginger Bakes, I flipped.
They are moist, delicious, and smell incredible as they're baking. They also get a nice little kick from some rum if you're so inclined (you can use the extract if you're not into it). Your family and friends will simply go bananas for them -- especially if you serve with some vanilla ice cream, as Ginger suggests.
Banana Upside Down Cupcakes
For the topping:
- 1/2 cup butter
- 1 cup brown sugar
- 2 -3 sliced bananas
- 1/2 cup chopped pecans
For the cake:
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 tsp dark rum (or extract)
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
Preheat the oven to 350°F.
small saucepan, melt the butter and sugar until smooth and combined. Remove from
heat and let cool a couple minutes.
Lay a couple slices of banana in the bottom of 18 cupcake cups.
Sprinkle the pecan pieces over top. Evenly divide the sugar mix and pour over top of the bananas.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs and the rum, mixing well.
In another bowl, combine the flour, baking powder, and salt. Add, alternately with the milk, to the creamed mixture.
Spoon the batter over the bananas, so that the cup is about 3/4 of the way full. Bake for about 15 minutes or a toothpick comes out clean.
Once they are out of the oven, immediately turn them upside down over a plate or clean cookies sheet. Leave the cupcake pans over the cupcakes for a couple minutes, then unmold. If they stick, gently tap them loose, or loosen by running a knife around the edge.
Serve warm with vanilla ice cream.