As much as I love healthy cooking, I have a serious soft spot for baking. And I’m pretty sure I’d have far less friends if I didn’t. Because there’s not better way to say, hey…let’s be best friends, than with a plate of warm cookies or gooey brownies. They can also be used to suck up to your favorite boss on her birthday, like these beautiful cupcakes below.
My lovely, intelligent, hardworking boss (gosh, I hope she’s reading) loves peanut butter and bananas, so I thought why not combine the two in an incredible, and minimally healthified cupcake. First step was to bake the cupcakes. There are 4 whole mashed bananas in here so the banana flavor is SO intense and fresh. Also, you can justify eating a cupcake (or 2) when you know each one has a third of a banana in it, right?
Then, while they cooled I whipped up the frosting. All it is is reduced fat cream cheese, peanut butter, and confectioners sugar. At least there’s no butter, right?
Then it’s time to decorate these little bundles of perfection. To keep these a little healthier than the kind of cupcake you’d buy in a bakery, take it easy on the frosting. Let’s have a little restraint here. And plus, it’s so rich and flavorful that a little bit does the trick. Then right before you serve them top with a banana slice and some chocolate chips.
Nutritional highlights (and lows): At least these cupcakes have some whole wheat flour in them and a lot of bananas, which we all know have tons of potassium. I’m not going to say that these are low cal or fat, but I’ve said it before…if you’re gonna have a dessert, at least make it one that has some nutritional value. And although this has nothing to do with nutrition, people will like you if you make these. And maybe your boss will give you a good one year review, which is coming up. Subtlety was never my thing.
So sometimes, instead of getting off your tush to cook, you just gotta get off your butt and bake.
Cupcakes- adapted from Martha Stewart
- 1 1/2 cup all purpose flour (I used 3/4 all purpose and 3/4 whole wheat pastry flour)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) melted butter…it happens
- 1 1/2 cups mashed banana (about 4)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
I’d recommend halving the recipe below because we’re going easy on the frosting, remember?
- 8 oz cream cheese (reduced fat)
- 1/2 cup of creamy peanut butter
- 1 1/4 cup confectioners sugar
- 1/2 tspn vanilla extract
1. Preheat the oven to 350 and line a 12 cup muffin pan with paper liners.
2. In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix the mashed bananas, eggs, vanilla, and melted butter. Mix together and then mix into the flour mixture (don’t over mix…not sure why but Martha says not to so just don’t).
4. Divide evenly into the muffin tins. I ended up having enough for 13 cupcakes. Annoying, but allowed me to sample one that night without anyone being able to tell
5. With electric mixer, combine all frosting ingredients and beat until creamy. Frost cooled cupcakes with an appropriate amount of frosting. I put it in a ziplock and cut off a corner so I could make this pretty looking pattern. Right before you serve, top with a banana slice so it doesn’t get brown and add a few chocolate chips for flare. Prepare to be loved.