Peanut Butter Banana Cupcakes

Wow…it has been a full year since I’ve last blogged. Ha! As I wrote that, I spoke it out loud and it sounded like “It has been a year since my last confession.” I’m not Catholic so I’m not quite sure how that whole thing works but like many of us I am an expert via many hours of TV and movie watching ๐Ÿ˜‰

Anyway, I’m not going to bore you with why I have been absent. Nothing major happened…my last post was about Blue Apron and I still use them about once a month or every other month. I’m going to start posting again but probably not monthly as I used to.

This idea of combining peanut butter and banana came about because I had leftover baking ingredients in my fridge from when my good friend came over and made cupcakes for her boyfriend’s surprise party. Her cupcakes were a combination of chocolate, rum, peanut butter and some other ingredients that I won’t give away because it is her personal recipe. It was so delicious and she told me that adding peanut butter to the batter makes the cupcakes super moist. So with the leftover peanut butter, milk, eggs, etc, I decided to give these a go!

Ingredients: yellow cake mix, 3 tblsp peanut butter, 1 cup milk/almond milk, 3 eggs, 2 bananas, 1/3 c. butter, buttercream frosting (from can)

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I basically followed the directions on the box and added the peanut butter and bananas.

1. Preheat oven to 350. Melt the butter in a bowl to soften, add milk and eggs. Then mix in the peanut butter.

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2. Peel the bananas and mash with a fork in separate bowl. Add the cake mix and mashed bananas to the liquid mixture.

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3.Mix until smooth…this is where I regret not investing in an electric mixer. Now that I am baking more often, I should at least look into buying the electric hand mixer. My friend who came over had one and it elevated the entire baking experience for me. The picture above is me struggling to get the batter smooth using my weak arm strength.

4. After the batter is smooth, use an ice cream scoop or spoon to put it into the cupcake pan. I had cupcake liners. This recipe makes 24 cupcakes and my cupcake pan holds 12 so I put the leftover batter in a cake pan.

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5. Put in the oven and bake for about 20 min

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6. Wait a few minutes for them to cool before frosting with the buttercream.

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The taste of the peanut butter is pretty faint but it definitely makes these cupcakes so moist and the banana/yellow cake combo is heavenly.

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Since it has banana, I assumed it can be eaten in the morning for breakfast. I mean what are muffins?? What I’m trying to say is that I have eaten this cupcake after each meal: breakfast, lunch, and dinner…Probably not good to have 3 cupcakes a day but whatever ๐Ÿ™‚


Banana Nut Cranberry Bread

Today’s recipe is a fairly simple banana nut bread with the wonderful addition of dried cranberries. I will add dried cranberries to pretty much anything including but not limited to: salads, oatmeal, cereal, muffins, yogurt, and ice cream. See my Nutella Craisin Muffin recipe..which reminds me that I should make that again really soon.

Banana Nut Cranberry Bread: 1 banana, 1 c. flour, 1 c. cane sugar, crushed walnuts, 1/2 c. dried cranberries, 1 tblsp. baking powder, dash of salt, 1 egg, 1/2 c. soy milk, 2 tblsp. melted butter

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Preheat oven to 375. Mix all the dry ingredients together: flour, sugar, baking powder, salt, dried cranberries, and walnuts. In another bowl mix the egg, melted butter, soymilk, and smashed banana together.

Put both mixtures together in one bowl and mix well. Then, add the batter to a greased bread pan and bake for 45-60 min or until crust is golden brown.

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It was delicious, the sweetness of the banana and cranberry almost made it a dessert ๐Ÿ™‚

In unrelated news, I got an Edible Arrangement for V-day; and with all this sweet fruit in my life, I am on cloud nine!

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Banana Nut Brownies

I’ve decided to eat more fruit this summer. Also, I wanted an excuse to use my blender and make smoothies; so I bought a bunch of frozen and fresh fruits. The problem is that whenever I buy fruit, sometimes I forget that I have it and it spoils. I’m not a huge banana fan (I don’t like to eat them by themselves) but I bought them because I know that I would have to use them quickly before they perish. So I was going to make banana nut bread..I had the ingredients and was about to make it when I realized that I didn’t have a bread pan. I really wanted it to be loaf-like..Then, I noticed I had some leftover chocolate chips in the fridge from when I made muffins a while ago. The thought came to me, why not just make banana nut brownies! Also, I was going to a Bible study that night so I decided to make enough to share..So there you have it, my excuses for indulging. But don’t worry, I still ended up making smoothies later.

Here is the recipe I used, with some modifications: Banana Browniesย adding crushed pecans


Melted butter on stove, then took pot off of stove and mixed in the chocolate chips until everything was melted together.



Mix all ingredients together, including mashed bananas and pecans. Add flour last.


Preheat oven 325 and grease pan (I used olive oil) before you pour the mixture in pan. Bake for 30 min.


Yummmmy (best served warm) and everyone loved them.

Then I made a Banana Peach Smoothieย , I modified this recipe too. I just used a little plain yogurt, no milk, two spoonfuls of brown sugar, and ice along with the fruit.


Banana with frozen sliced peaches.


As you can see, the blender I have has like 12 different settings. I don’t know what I’m doing wrong but it always takes a while for the ice to crush..Maybe I put too much ice but I always end up with a few big chunks of ice left over. Anyways, here is the final product:


It was good and refreshing but I didn’t taste a lot of I know I should add more peach next time.

Welp, now I’m officially ready for summer. Stay tuned, my next post will be about my Eggplant Parmesan attempt!