There’s a fine line between stubbornness
and the positive side of that, which is dogged determination.
It all started with two perfectly ripe bananas. In my world, two almost black bananas means that it is time to bake something.
I found a lovely Martha Stewart recipe via Pinterest that called for 1 1/2 cups of bananas. Unfortunately, my bananas came in at just under a cup. Not enough! So, here is where my stubbornness, I mean determination kicked in… It was clear that I was not going to rest until some cupcakes happened in my kitchen, so I had to find a substitute, so I started doing some searching.
I probably could have just made a couple adjustments to the other ingredients and made fewer cupcakes, but because the recipe only made a mere 12 cupcakes, I decided to try to find a suitable substitute for the rest of the bananas.
Enter, a can of crushed pineapple!! YES, this would work perfectly! I started adding pineapple to my bananas, measured them up to the 1 1/2 cups needed, said a quick prayer that the acidity of the pineapple wouldn’t affect the other ingredients, mixed a little, then scooped out 12 portions of banana and pineapple batter.
And this is what my
stubbornness determination produced! Beautiful Banana Pineapple cupcakes! Well, that’s what I am calling them, but the are pretty similar to my recent Hummingbird Cake. So, determination is a good thing and the fruits, or in this case, cupcakes of my labor tasted quite good and were well worth the effort!
Banana Pineapple Cupcakes
Inspired by Martha Steward recipe
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup mashed bananas (about 2 ripe bananas)
1/2 cup crushed pineapple, with juice
2 large eggs
1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line a 12 cup muffin pan with liners.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, mix together butter, mashed bananas, pineapple, eggs, and vanilla.
- Combine wet and dry ingredients, stir to combine but do not overmix.
- Evenly divide batter among muffin cups.
- Bake until a toothpick inserted in a cupcake comes out clean, about 25 to 30 minutes.
- Immediately remove cupcakes from pan and cool completely on a rack. ‘
- Frost with frosting of choice, I made a vanilla buttercream. These would also be good with cream cheese frosting.
- I also ran out of disposable piping bags so I used the decorating technique with a ziploc bag referenced here.