BANANA CREAM CUPCAKES WITH BANANA WHIPPED CREAM
Provided by Lizzy Mae Early
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees and line pans with cupcake liners.
- 2. In a large bowl add bananas and use a fork to finely mash. Add cake mix, eggs, oil, milk, sour cream and vanilla extract. Stir until smooth.
- 3. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife or toothpick comes out clean.
- 4. Let cool.
- 5. Banana Whipped Cream: Using the whisk attachment in a stand mixer, whip whipping cream and instant pudding mix until thick. Done!
- 6. Pipe whipped cream onto cooled cupcakes and top with Nilla wafers and banana slices! Enjoy!
BANANA CREAM PIE
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.
Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CREAM PIE CUPCAKES
These Banana Cream Pie Cupcakes are to die for! It's a banana cupcake with a cream pie filling that's topped with a delicious banana frosting.
Provided by Lindsay
Categories Dessert
Time 47m
Number Of Ingredients 25
Steps:
- TO MAKE THE CUPCAKES:
- Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
- 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
- 3. Add vanilla extract and mix until combined.
- 4. Add egg white and egg in two batches, mixing until combined after each.
- 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
- 6. Add half of the dry ingredients to the batter and mix until well combined.
- 7. Add the milk and banana mixture and mix until well combined.
- 8. Add remaining dry ingredients and mix until well combined.
- 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
- Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
- 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- 4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
- 5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- 6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
- 7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Beat butter and shortening together until smooth.
- 2. Add half of the powdered sugar and mix until smooth.
- 3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
- 4. Add remaining powdered sugar and mix until smooth.
- Cut the core out of the cupcakes. I like to use a cupcake corer.
- 2. Fill the holes with about 1 tablespoon of cream filling.
- 3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
- 4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.
Nutrition Facts : ServingSize 1 Cupcake, Calories 559 calories, Sugar 55.4 g, Sodium 125.5 mg, Fat 30 g, SaturatedFat 16.4 g, TransFat 1.4 g, Carbohydrate 71.1 g, Fiber 1.2 g, Protein 4 g, Cholesterol 80.4 mg
GINA'S BANANA CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
- Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
- In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
- Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.
BANANA-CREAM-PIE CUPCAKES
Betty Crocker's Fun da-Middles Yellow cupcake mix is the fundamental ingredient in these moist cupcakes with a cookie surprise!
Provided by Arlene Cummings
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Make cupcake batter as directed on cupcake mix box, using water, oil, eggs and adding 1/2 box of pudding mix. (Other half of box will be used in frosting.)
- Before filling paper baking cups as directed on box, place 1 vanilla wafer cookie in bottom of each paper cup. Fill cups as directed on box. Bake and cool cupcakes.
- Meanwhile, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Refrigerate until ready to use.
- Frost cooled cupcakes. Sprinkle tops with graham cracker crumbs; top each with 1 cookie.
Nutrition Facts : ServingSize 1 Serving
BANANA MOON PIE CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line 12 regular cupcake or muffin pans with cupcake liners.
- Sift the flour, baking powder, baking soda and salt in a medium mixing bowl. Cream the granulated sugar and shortening in a stand up mixer with a paddle attachment on low. Mix the bananas, buttermilk, vanilla and eggs until blended. Incorporate the flour mixture until blended. Do not over mix. Fill each cup three-quarters full and bake until golden brown and baked all the way through, about 18 minutes.
- Core each cupcake. Pipe the Marshmallow Cream Filling into the core. Dip the top of each cupcake into the Chocolate Coating. Generously frost each cupcake with the Marshmallow Frosting.
- Mix the creme, powdered sugar, butter and vanilla until creamy and fluffy in a stand up mixer with a paddle attachment on medium. Put the filling in a piping bag. Cut the tip of the piping bag 1/4-inch.
- Combine the chips, oil and extract in a double boiler or chocolate melting pot and set on medium temperature. Stir occasionally until smooth. Remove from heat and set aside.
- Boil 3 tablespoons water and the granulated sugar in a small saucepan over high heat. Stir constantly until the sugar has dissolved. Beat the egg whites, tartar and salt until soft peaks form in a stand up mixer with the whisk attachment. Carefully pour the hot sugar syrup into the egg whites with the mixer at medium speed. Whip the frosting until cool and billowy, about 5 minutes. Put the frosting in a medium piping bag with desired piping tip.
BANANA CREAM PIE CUPCAKES (2 INGREDIENT FROSTING)
Provided by Lizzy Mae Early
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees and line pans with cupcake liners.
- 2. In a large bowl, use a fork to finely mash bananas. Add yellow cake mix, eggs, oil, buttermilk and vanilla extract. Stir until smooth.
- 3. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife comes out clean.
- 4. Let cool.
- 5. Whipped Cream: Use a stand mixer with the whisk attachment or a hand whisk to whip heavy whipping cream and pudding mix until stiff. (You're just adding enough pudding mix to help stabilize it so the whipped cream doesn't start to melt later.)
- 6. Quick Banana Mousse: Repeat step 5 and add in food coloring if wanted. This will be more thick than the whipped cream above.
- 7. Pipe a rim of whipping cream around the top of each cooled cupcake and then fill the center with a spoonful of quick banana mousse! Top with a banana slice!
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
BANANA CREAM PIE CUPCAKES ~ ROBYNNE
Robynne is right, you can't eat just one! These were gobbled up fast in the Test Kitchen. The frosting on top is whipped cream so it makes for a lighter cupcake. The cake itself is light and fluffy with a hint of banana flavor. Banana pudding filling is a nice creamy surprise as you take your first bite. A salty, sweet and...
Provided by Robynne Glenn
Categories Fruit Desserts
Time 45m
Number Of Ingredients 16
Steps:
- 1. CRUST Line standard muffin tins with paper liners. Mix Nilla wafer crumbs with melted butter and mix together thoroughly, either using a food processor or crush with a mallet in a large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner and press down, forming a compact crust. Bake at 375 degrees for 4-6 minutes until the crust turns a light golden brown.
- 2. CAKE Prepare cake mix as directed. Stir in banana extract and banana until well incorporated. Fill cupcakes liners with cake batter on top of the prepared crust, be careful not to overfill. Bake as directed on box.
- 3. FILLING Prepare as directed and refrigerate until ready to use. Once cupcakes are cool, take a paring knife and cut a circle in the middle of the cupcake and gently lift out to create a hole for the filling. Pipe filling or spoon into hole and replace cake. It's okay if it is raised above the rest of the cupcake.
- 4. FROSTING In a large bowl place 2 cups of heavy cream. Using a whisk or hand blender, whip until it forms soft peaks. Add the vanilla and sugar gradually as the cream begins to stiffen. Refrigerate for 30 minutes or until ready to use.
- 5. Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar and top with Nilla wafer. Keep refrigerated.
BANANA CREAM PIE CUPCAKES
I'm on a gluten free cupcake mission, as you can see from these gluten free Banana Cream Pie Cupcakes and my other recent cupcake recipes for Jelly Donut Cupcakes and Coconut Key Lime Cupcakes. http://www.elanaspantry.com/banana-cream-pie-cupcakes/
Provided by Elanas Pantry
Categories Dessert
Time 20m
Yield 8 cupcakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
- In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
- Mix wet ingredients into dry.
- Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
- Bake at 350° for 15-18 minutes.
- Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
- Serve.
Nutrition Facts : Calories 190.6, Fat 16.2, SaturatedFat 2.1, Cholesterol 105.8, Sodium 259.3, Carbohydrate 8.7, Fiber 0.8, Sugar 3.8, Protein 3.5
SUGAR FREE BANANA CREAM PIE
This is a recipe for a banana cream pie with the least amount of sugar in it that I could possibly think of without taking away the taste. It's quick and easy, and can even be made with kids. Just for reference the brand name of the listed ingredients do not have to be the same brand. Please use whatever brand you would prefer to use.
Provided by crescentscapes
Categories Pie
Time 20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat both boxes of pudding mix into 2 3/4 cups milk, adding any amount of vanilla extract you want, in a large bowl with a wire whisk for 1 - 2 minutes.
- Using a large spoon spread a little bit of the pudding mixture on the bottom of the pie crust for the first layer of pudding, followed by adding a layer of sliced bananas on top of the pudding layer. Continue doing this until you run out of pudding mix and banana slices. You may use more or less bananas according to your preference.
- Using a small icing spatula or a spoon apply some whip cream to the top of the pie, covering it all the way around.
- Sprinkle some cinnamon powder into the palm of your hand and then gently dust the cinnamon powder lightly over the top of the pie by gently using your hand/fingers.
- You may serve the pie now or place it in the refrigerator for an hour to chill (my recommendation). Leftovers should be placed back into the refrigerator to keep cool.
Nutrition Facts : Calories 295.5, Fat 10.4, SaturatedFat 2.3, Cholesterol 2.3, Sodium 294.6, Carbohydrate 45.7, Fiber 2.1, Sugar 22.5, Protein 6.8
BANANA CREAM PIE CUPCAKES
If you are looking for an extra-special treat, give these banana cream pie cupcakes a try. They take a little extra effort, but the end results are well worth it. Garnish with crushed graham crackers and bananas, if desired.
Provided by Sunflower
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 19
Steps:
- Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
- Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
- Preheat the oven to 375 degrees F (190 degrees C).
- While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
- Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
- Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.5 g, Cholesterol 28.5 mg, Fat 7.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 5.1 g, Sodium 309.6 mg, Sugar 25 g
CREAM-FILLED BANANA CUPCAKES
The creamy filling is a surprise in these yummy banana cupcakes. A sprinkling of confectioners' sugar is all you need to top them off. -EdnaMae Stolze, Bethal Park, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature. , In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar. , Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 294 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 179mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA CREAM LAYER CAKE
This Banana Cream Layer Cake is moist, delicious and filled with homemade pastry cream. The flavors and textures are just perfect together! If you are looking for best banana cake recipe, I dare say this is it!
Provided by Lindsay
Categories Dessert
Time 45m
Number Of Ingredients 26
Steps:
- TO MAKE THE CAKE:
- Grease three 8 inch round cake pans and preheat oven to 350°F (176°C).
- . Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes.
- . Add the vanilla extract, sour cream and vegetable oil and mix until well combined.
- . Add eggs and egg white in two batches, mixing until well combined.
- . Combine dry ingredients in another bowl. Add half of the dry ingredients to the batter and mix until well combined.
- . Add the mashed bananas and mix until well combined.
- . Add remaining dry ingredients and mix until well combined.
- . Divide batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
- . Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely. TO MAKE THE PASTRY CREAM:
- p id="instruction-step-11″>10. While the cakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
- 1. Add the sugar, cornstarch and milk to a large saucepan and mix until combined.
- 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- 4. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly and get scrambled eggs. 15
- Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 16
- Remove from heat and add butter and vanilla extract. Stir until smooth, then set in the fridge to cool completely. TO MAKE THE FROSTING:
- id="instruction-step-18″>17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth. 18
- Add about half of the powdered sugar and mix until well combined. 19
- Add the banana extract, vanilla extract and 3-4 tablespoons of water or milk mix until well combined and smooth. 20
- Add the remaining powdered sugar and mix until combined. 21
- Add additional water or milk as needed to get the right frosting consistency and mix until well combined and smooth. TO BUILD THE CAKE:
- ="instruction-step-23″>20. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 21.
- lace the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it's tall. 22. Spre
- d half of the pastry cream evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it's all even. 23. Add th
- second layer of cake and repeat the dam and pastry cream filling. 24. Add th
- final layer of cake on top, then smooth out the frosting around the sides of the cake. 25. Frost
- he outside of the cake. Feel free to use my tutorial for frosting a smooth cake. 26. Finish
- ff the cake by pressing the crushed graham crackers into the sides of the cake, then top with some swirls of frosting and banana chips. I use Ateco tip 844 for the swirls. 27. Refrigera
- e cake until ready to serve. Cake is best for 2-3 days.
Nutrition Facts : ServingSize 1 Slice, Calories 1081 calories, Sugar 106.5 g, Sodium 443.2 mg, Fat 55.8 g, SaturatedFat 27.1 g, TransFat 3.1 g, Carbohydrate 139.7 g, Fiber 2.2 g, Protein 9.7 g, Cholesterol 161.7 mg
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