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Mini Banana Cupcakes with Chocolate Peanut Butter Ganache Frosting

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Mini Banana Cupcakes with Chocolate Peanut Butter Ganache Frosting

Banana bread is always a good option when you want to do some baking with bananas, but it’s not the only option. These Mini Banana Cupcakes are a great alternative when you want to make a treat that is a little bit sweeter than your standard quick bread and perfect for bite-sized snacking. This recipe makes a relatively small batch of cupcakes – just 24 minis – so it is ideal when you don’t have a whole bunch of bananas on hand that need to be used up. In fact, you really only need one medium-sized banana to make this recipe work!

The fluffy, moist cupcakes are lightly sweetened and have just a touch of nutmeg to them, which really emphasizes the banana flavor without overpowering it. You could add cinnamon to these cupcakes, but I really enjoy tasting the rich flavor of the bananas and not making them heavily spiced. The cupcake batter uses no dairy and can be mixed up in just a couple of minutes, so it is good both for those with dietary restrictions and for those who are working on a tight time line. If you prefer to make larger cupcakes, you can make about 8 with this recipe, but you’ll need to extend the baking time by about 4-5 minutes.

These cupcakes would be delicious with any frosting, but they are amazing with this rich Chocolate Peanut Butter Ganache on top. The ganache is made with just peanut butter and dark chocolate, so it has an intense cocoa flavor to go along with a salty-sweet peanut butter one. I recommend using a national brand (I used Jif) of creamy peanut butter, or another brand that doesn’t separate as it sits, for the best results in your ganache. The ganache needs to be prepared in advance and given time to set up at room temperature. Once it is set, it is whipped with an electric mixer until it transforms into a fluffy, mousse-like frosting that can be piped on to your cupcakes. The frosting is decadent and both chocolate and peanut butter-lovers should love it.

Mini Banana Cupcakes with Chocolate Peanut Butter Ganache Frosting
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup sugar
1/2 cup mashed banana
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract

Preheat oven to 350F. Line 24 mini muffin cups with paper liners.
In a medium bowl, whisk together flour, sugar baking powder, salt and nutmeg.
In a small bowl, whisk together mashed banana, egg, vegetable oil and vanilla extract. Pour into dry ingredients and whisk until batter comes together. Divide evenly into prepared muffin cups.
Bake for 12-14 minutes, until a toothpick inserted into the center of the cake comes out clean and tops spring back when lightly pressed.
Allow to cool completely on a wire rack before frosting.

Makes 24

Chocolate Peanut Butter Ganache Frosting
1 cup creamy peanut butter (national brand, such as Jif)
3 oz dark chocolate, chopped

Melt the dark chocolate in a small, microwave-safe bowl on medium-high power. Heat the chocolate in 30-45 second increments, stirring between each, to ensure that the chocolate melts without burning.
Stir together melted chocolate and peanut butter until very smooth. Cover the bowl lightly with plastic wrap and allow it to sit overnight, or until set. When the mixture is set, beat with an electric mixer for 2-3 minutes until the ganache becomes fluffy and mousse-like.
Pipe onto cooled cupcakes.

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  • Medeja
    April 19, 2015

    They look so cute! And delicious! Chocolate and banana is delicious combination.

  • Kaka
    April 20, 2015

    Banana and chocolate is a sweet flavor combination that’s sure to please any sweet tooth <3

  • Nicolle
    April 20, 2015

    I just made these with my toddler, substituting a gluten-free baking mix instead of flour, and adding cinnamon – they came out delicious!! it’s a great way to use the last over ripe banana!!

  • Kaka
    April 21, 2015

    that is another nice choice for banana, Nicolle

  • Adam Waddy
    October 20, 2015

    Look delicious. Chocolate and bananas, the perfect combination. Thank for repice!!

  • Merci Jollibee
    January 4, 2016

    just made these with my toddler, substituting a gluten-free baking mix instead of flour, and adding cinnamon

  • Anthony Bui
    March 29, 2016

    Chocolate and banana is delicious combination, they look so delicious! Thanks a nice post.

  • James Gerber
    April 3, 2016

    The great combination. Look delicious. I ‘ll add this dish on the menu in the party with my family on weekend.

  • Tom H.
    August 2, 2016

    They look delicious. I’m definitely telling my wife about this recipe

  • deirdreagale
    September 28, 2016

    OMG !! It looks delicious and I wish you have a shop cake then I can go to your shop everyday because I can’t resist when I look these kind of cakes.

  • Denise Schaefer
    December 20, 2016

    WOW!!! It just looks so nice!! I just made it and fell in love with it. I tried a few more variations like adding a little peanut butter and chocolate and it was great!!! If you want you can read more on my blog 🙂 🙂

  • Avra
    September 22, 2022

    These are a solid banana cupcake recipe, and I like the addition of nutmeg–not a usual ingredient in banana cakes, but the flavor works well with the banana!

    I did not like the ganache, though, for two reasons: 1) While chocolate, pb and banana normally go well together, I felt the nutmeg was pulling the banana in a different direction and I didn’t like the pb together with it. 2) Since the ganache wasn’t sweet, it diminished the sweetness of the cupcake and kind of ruined it for me.

    Made these again without the ganache and am enjoying!

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