Pour the liquid into a medium saucepan and add unsalted butter, then cook until thick. Mash the bananas a bit, then combine them with sugar, lemon juice, and eggs in a food processor and puree until liquid. almost black, but don’t use green bananas either. They don’t have to be as ripe as you’d want them for banana bread, i.e. You’ll probably have a little banana curd left over and it makes a delicious topping for toast and oatmeal.You don’t need a stand mixer to make them!.Soft chocolate cupcakes and creamy chocolate buttercream make them a dream for chocoholics.Why you’ll love these chocolate banana cupcakes: These chocolate banana cupcakes are my addition to the second summer #CupcakeMondays blog party, where some cupcake-loving bloggers are getting together to post a new cupcake recipe and use the Cupcake Mondays hashtag over on Insta.īe sure to join in the fun by posting your own cupcake pics and tagging them #CupcakeMondays! And scroll down to the end of this post to see the delicious cupcake recipes my friends posted today. It tastes like, wait for it, BANANAS! And what goes better with bananas than chocolate? (Except maybe peanut butter. And now I present you with banana curd!ĭoes that sound weird? I promise it doesn’t taste weird.
So far I’ve made lemon curd for cupcakes, and mango curd for coconut cake. If last year was the year of the cheesecake cake here on IBK, then this year must be the year of the fruit curd. Chocolate and bananas have never been so good together! Chocolate banana cupcakes–no stand mixer required!–are a delicious chocolate cupcake filled with banana curd and topped with creamy chocolate buttercream.
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