I think cake making can be split into a number of categories:-
1. Cake to give to away
2. Cake to bake for fun
3. Cake for medicinal purposes
Having now had a stinking cold for nearly two weeks, I’m in need of medicinal cake. These are practically health food as they contain not only fruit but also peanut butter, you know, FOR ENERGY. You don’t need to be a doctor to prescribe that, do you?
There’s something totally soothing about taking an hour to make something just for the fun of it, then sitting down to share it with a cup of tea. If you’re in need of a pick me up, do yourself a favour and prescribe yourself one of these.
Nutty, fluffy, banana-y. (Is that even a word? It is now. These cupcakes deserve it.)
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make Banana Cupcakes with Peanut Butter Frosting:
Banana Cupcakes with Peanut Butter Frosting
- 150 g Unsalted butter
- 75 g Caster sugar
- 75 g Soft light brown sugar
- 2 Large free range eggs
- 175 g Self-raising flour
- 2 Large bananas peeled and well mashed
For the frosting
- 175 g Unsalted butter
- 220 g Icing sugar
- 110 g Smooth peanut butter
- Handful of salted peanuts to decorate
- Beat the room temperature butter with the caster sugar and soft light brown sugar.
- Beat in each egg, one at a time.
- Fold in the flour and mashed bananas (do this by hand if you've been using a mixer).
- Share between 12 paper muffin cases in a muffin tin.
- Bake at 180C for about 19 minutes, or until very pale golden brown.
- Whilst they are baking, beat the butter, with the icing sugar until well combined.
- Beat in the peanut butter.
- Add a teaspoon at a time of boiling water until the icing is a light, fluffy consistency.
- When the cupcakes are totally cool, pipe the icing onto the cakes or swirl on with a knife.
- Top with some salted peanuts.
Julie's Family Kitchen says
Hi Sarah, I’m too suffering with a cold and I think your beautiful cupcakes are definitely what the doctor ordered. Hope you’re feeling better now. x
Sarah Barnes says
Oh no Julie! Hope you feel better soon. xx
These look absolutely amazing, thanks for sharing 🙂 x
These look lush, mmmm
Phoebe @ Lou Messugo says
To die for……these look sooooo good! First time linking up today, so just discovered your blog and *love* your photos.
Kirsty - Hijacked by Twins says
Mmmmmm yes please! These sound and look delicious! x
Helen at Casa Costello says
I have come down with a cold tonight – I MUST have medicinal cake! Great idea and fabulous frosting.
Shikha @ Shikha la mode says
Oh no, feel better soon! It’s spring, there is so much to do! Love this banana-peanut butter combo.
Honest Mum says
BEAUTIFUL! I have to shout because wow, just wow-adore those stunning antique style plates too-trying not to eat the screen! Thanks so much for linking up to #tastytuesdays x
Lindsay Blaire Beeman says
These are delicious!!! … Truly a fantastic and fun dessert. The icing is pure paradise – I truly have never in all my life.
Two minor suggestions.:
1) to the cupcakes: add 1 tsp vanilla and 1/2 cup crushed salted peanuts for a richer, nuttier banana cake.
2) for the frosting: top with peanut butter baking chips (Reese’s) in place of the salted peanuts … TO.DIE.FOR.
Sarah Barnes says
Thanks Lindsay, so pleased you liked them! Thanks for your brilliant suggestions too, I’ll try them 🙂
Sophie at Franglaise Cooking says
Bananas and peanut butter in a cake? What’s not to love there? Totally medicinal I say 🙂
Two of my favourite things in a cake so I absolutely loved them! Sadly, my plates aren’t as gorgeous as yours but the cakes were amazing and I’ll definitely be making them again! 😀
Sarah Barnes says
Aww, so pleased you enjoyed the recipe Paige!
Kezia @ Super Naturally Healthy says
Banana-y is definitely a word in my books and these love divine – lovely photos! I am such a peanut butter fan but I try to curb it as my other half i allergic – so I eat it in secret!!! 🙂
I’ve just baked them. Delicious!
I’ve just made these for my daughter’s first birthday party. I lowered the sugar to 50g brown and 50g caster, and also altered the frosting slightly to add cream cheese and it’s absolutely delicious! The batter worked perfectly with gluten free self raising flour too. I used 200g. Thank you for this delightful and simple recipe! Have shared with friends and family 🙂 xo