Today we are going to bake Banana Cupcakes. This recipe was the first video tutorial how to cook and bake at home with Ploy’s Kitchen. Ploy’s Kitchen also has a new recipe related to Banana, Mini Banana Bread Loaves. Learn how to make Mini Banana Bread Loaves on Ploy’s Kitchen Channel on YouTube.
When I made this recipe in 2014, I was thinking about the dessert that Thai people often eat. Banana muffins were one of them. I didn’t know why I called it cupcakes at the beginning. But, since it was on the YouTube, I thought I would just keep it as cupcakes. But, the actually interpretation was muffins. If you want to make this recipe a cupcake, you are welcome to pipe some buttercream on top.
Somehow the banana muffins are very popular in Thailand. We have a lot of Thai bananas but this recipe doesn’t call for Thai bananas. We actually used the American bananas that are big and long. One more interesting fact is not every household has an oven. Since Thailand is a tropical country, having an oven at home will increase the house temperature a lot. Most Thai households actually have a toaster oven instead of a big oven as we have in the US.
My technique for this banana muffins is the banana itself. You need to have a very ripe banana but not dark black. If your banana turned black, it’s too late to rescue. Just put them in the compost. I usually prepare the banana a night before I made this. I mash banana and scrape the soft lining next to the banana skins. This is the top secret. No one ever revealed this. The inner soft lining will make your muffins have like a dark short line in the muffins that are the signature of the banana cakes. Once you get that, just refrigerate overnight in a bowl with plastic wrap. Then, the next day you just use the prepared mashed banana for the recipe.
One more possible recipe is the Steamed Banana Muffins. You just use the exact same recipe but instead of baking them. You steam them instead. If you have a steamer, just bring the water to a boil over the highest heat. Once the water is boiling, reduce the heat to medium high (so that the water don’t bubble and eventually touch the batter). Then, steam the prepared banana muffins for 15 minutes. Once 15 minutes, take the lid off quickly so the drips won’t go inside the muffins. It’s quite nice and delicious as well. It depends on your preference.
Now, let’s learn how to make Banana Cupcakes (or banana muffins).
Ingredients of Banana Cupcakes:
3/4 Cups of All Purpose Flour
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Salt
1/4 Cup of Unsalted Butter, Room Temperature
1/3 Cup of Granulated Sugar
1/4 Teaspoon of Vanilla Extract
2 Ripe Bananas (Mashed)
Baking Directions for Banana Cupcakes:
1. Preheat your oven at 350 Degree Fahrenheit. Line a 12-cup muffins tin with liners, set aside.
2. In a small bowl mix wet ingredients together. Whisk unsalted butter and sugar by Electric Mixer at High Speed until unsalted butter looks pale. Add an egg and pure vanilla extract, whisk with medium speed until it all combined. Add bananas, keep whisking with medium speed for 2 minutes and reduce speed to LOW and keep whisking for another 10 minutes.
3. Add dry ingredients: all purpose flour, baking powder, baking soda, and salt. Whisk them until all combined. Add milk and whisk until it all combined.
4. Using a large ice-cream scoop, divide the batter evenly in the prepared muffin pan.
5. Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.I usually start checking at the 20-minute point. If the toothpick does NOT clean, you have to put them back to the oven and keep checking every minute. Otherwise, if you let it go unintentionally, the Banana Cupcakes will be burned so quickly.
This is how it looks inside the Banana Cupcakes! Yummy :))) because Banana Cupcakes are soft, delicious, and not too sweet.
ENJOY :))) Banana Cupcakes