I don’t like bananas.
Which tends to be a problem when I have a big bunch of them sitting on the counter. Slowly going bad. Slowly dying.
Sure, maybe Mr. Ginge will eat one if he’s craving one, and one might find it’s way into a smoothie, but more often than not I am still left with a big bunch on the counter. Freezing them gets them off the counter, but really that just defers the problem, and now I have bananas being forgotten about in my freezer.
Banana bread or muffins will use them up quickly, but six loaves later, you just don’t want any more banana bread. So the pile of bananas still sit, while you wrack your brain, trying desperately to come across something that with use these darn bananas up.
And that’s when I stumbled across these. These give me reason to buy bananas. That won’t sit on the counter and won’t have a chance to slowly die. For this banana hater, they are that good. As a special bonus, my dad loves bananas, so these are a perfect father’s day treat for him. Yay!
As a side note, these are better with still (mostly) firm bananas, because they have to be sliced.
Banana Upside Down Cupcakes
makes 18 cupcakes, adapted from Betty Crocker’s Cookbook 1976
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
- In a 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 unmould. If they stick, gently tap them loose, or loosen by running a knife around the edge.
- Serve warm with vanilla ice cream.