I’ve realized recently that I have quite a few fears that are related to cooking, baking and the kitchen area in general.
I have a fear of using fondant. It overwhelms me. I just can’t.
I have a fear of making anything that involves the word “brulée.”
Do you know those cute magnetic strips that hold knives on the wall and are super popular right now? You can get them in a variety of cute colors and sizes, and most importantly, they look insanely cool? I’m terrified of those. Or I guess I should say that I’m terrified of me or my cats coming into contact with one. I don’t fall down very often, but I do tend to lose my balance. I teeter and totter. If I’m standing still for a while, I’ll start to forget to focus on the act of standing and I’ll begin a slow descent towards the floor. So surely I would fall into my own knives, or I would place a hand on them while trying to catch myself, or my cats will cut themselves by pouncing the knives regardless of where I place them. They’re climbers and jumpers and I’m a teeter totterer. No cool knives for me.
All of that being said, I am very proud to report to you that I overcame a fear this week. I roasted bananas. I looked those pretty yellow bananas in their peel and I stuck them right in the oven. Contrary to my completely unfounded beliefs, nothing was burnt to a crisp. There was no fire. There wasn’t even one puff of smoke. There were only delicious cupcakes in my belly.
*pause for applause*
I love these cupcakes so much. I hope that you have enough love left in your heart after Valentine’s Day to lend some to these sweet little cakes. I promise you won’t regret it.
- 1 cups roasted bananas, mashed (approximately 2 large bananas with peel left on, roasting instructions are below)
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 1/2 cups all-purpose flour
- 1 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup vegan refined sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1/2 cup grape seed oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh pineapple, crushed
- 1/2 cup chopped pecans
- 1/2 cup vegan cream cheese, softened
- 1/2 cup vegan butter substitute, softened
- 1/2 teaspoon vanilla extract
- 3 cups vegan confectioners’ sugar
- 3/4 cup chopped pecans
Preheat your oven to 350 degrees Fahrenheit.
Place the bananas on a cookie sheet with their peels intact. Bake for 12 minutes or until the skins are black. The bananas may leak, so line the sheet with parchment paper if you’re worried about a messy pan.
Remove the bananas from the oven and let them cool before handling. Peel the bananas, discard of the peel and mash the bananas in a bowl. Set aside.
In a large bowl, whisk together the all-purpose flour, cinnamon, baking soda and sea salt.
In a separate bowl, stir together the refined sugar, brown sugar, applesauce, grape seed oil and vanilla. Stir in the flax/water combo.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Place your pineapple in a small bowl and crush it using a fork or potato masher.
Stir the crushed pineapple (juice included), mashed roasted bananas and chopped pecans into the cake batter until just combined.
Spoon the batter into cupcake liners. Bake for 12-15 minutes or until a toothpick can be inserted and removed cleanly.
Allow the cupcakes to cool before topping with frosting.
To make the frosting, mix together the vegan cream cheese substitute, vegan butter substitute, vanilla and confectioners’ sugar on low-medium speed until fully combined.
Frost each cupcake and then sprinkle with pecans.