This banana cupcake frosted with chocolate frosting is the cat’s meow! My fellow foodie and travel friend in England, April J. Harris adapted Ina Garten’s (aka the Barefoot Contessa’s) banana cake recipe. Citrus peel tempers the sweet bananas in cake. The sour cream brings tenderness to the crumb.
Frost according to taste. Or with chocolate.
Garnish with a chocolate cat created from a silicone form purchased on Kappabashi-dori in Tokyo!
Yields 21 cupcakes.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup vegetable oil (April uses mild olive oil)
- 2 large eggs, lightly beaten
- ½ cup sour cream
- 1½ teaspoons vanilla extract
- grated zest of orange
- Optional : ½ cup walnuts or pecans, chopped
Pop cupcake cases into 21 muffin tins.
Preheat the oven to 350°F
In a large bowl, sift together the flour, baking soda and salt. Set aside.
On the low speed of a KitchenAid mixer, mash the bananas.
Mix in the sugars and blend well.
Pour in the oil, eggs, sour cream, vanilla and orange zest. Combine thoroughly.
If using nuts, stir in the chopped walnuts or pecans.
Divide the batter into the cupcake cases.
Bake for 24 minutes or until a toothpick inserted in the center comes out clean.
When cooled, frost with dark chocolate frosting. Or your favorite frosting.
Garnish with a chocolate cat or your preferred topping.
To make your version of the pink cat: Pour a package of white chocolate chips into a bowl. Sprinkle pink candy coloring oil over the white chocolate chips. Place over a pan of simmering water. Stir from time to time until melted. Pour into forms. Cool in the refrigerator for about 20 minutes. If the chocolate still looks shiny, give it another couple of minutes.