Friday, January 29, 2010

Bananas Foster Graham Cupcakes

It's that time again, Mardi Gras is calling my name. There are so many wonderful dishes connected with our time in New Orleans. Hopefully I can make a couple of them before the fete is over. We love Bananas Foster and I wanted to make it somehow...with a twist of course. You know I love cupcakes and this seemed like a fun way to do Bananas Fosters. If you like Bananas Foster, you will love these!!!

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milk
Streusel topping:
1 1/2 cups chopped walnuts or graham crackers crunched up
1/3 cup all-purpose flour
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter
For the Rum Glaze:
1/4 cup (4 tablespoons) butter
2 tablespoons water
1/4 cup light brown sugar
1/4 cup rum

 Preheat oven to 350°F.
I made 12 cupcakes with this batter (use cupcake liners) and used leftovers on a small loaf pan that I sprayed with cooking spray.
Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. I didn't use walnuts, instead I crumbled graham crackers and used them for a little crunch. 
Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
Spread batter into prepared pans. Sprinkle the streusel topping evenly over the batter. Bake until toothpick test comes out clean - about 60 minutes for loaf and 20 minutes for cupcakes until golden. 
To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
Cool the cake/cupcakes on a wire rack for 5 minutes. Then, using a skewer poke holes all over the top of the loaf and tops of cupcakes. Using pastry brush, paint rum glaze over tops. Let the cake sit for about 5 minutes and then brush on the remaining glaze, a little at a time, until it is all absorbed into the bread.
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Linda @ My Trendy Tykes said...

oooooh that sounds divine

Anonymous said...; You saved my day again.

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