ANNOUNCEMENT: This week’s French Fridays with Dorie assignment, lime honey beet salad, will not be made because beets are gross. Instead, please enjoy this Afternoon Drive Munchies post featuring caramelized banana-topped vanilla bean banana cupcakes!
I’ve been on an organic banana kick lately. I’ll have one for breakfast with yogurt or sliced on toast with Nutella or even as a snack, wrapped in a slice of cheese. But since I’ve been purchasing organic bananas, I have to use them fairly quickly before they go bad. I saw a recipe for banana cake with vanilla bean frosting on Fake Ginger’s blog and thought it would be perfect to help me go through my surplus.
Of course, I made a few alterations. Obviously, I made cupcakes instead of a sheet cake, and I used vanilla bean paste instead of a whole vanilla bean for the specs. To jazz them up a bit, I placed caramelized banana slices on top as a garnish. My only warning about this recipe is the frosting, as mine was rather soupy. I would suggest letting the frosting firm up a bit before frosting or before serving.