Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Friday, September 4, 2009
Mr. Kitchen Hand cannot bear to eat or even smell bananas too closely – they make him gag. So he was threatening to put the bananas in the “special storage compartment under the sink” (the bin).
Mini-critic Junior and I munch on a few, but there are still a few too many. (Mini-critic Senior has inherited her father’s hatred of the yellow fruit).
I’m not a big fan of banana bread or banana muffins - the usual recourse when faced with too many bananas. But then I remember Dorie Greenspan’s Banana Bundt Cake recipe that did the rounds a few Tuesdays back. It seemed to draw rave reviews from all segments of the community.
I decide to do an Elvis cupcake (thinking I was being original) – adding chocolate and peanut butter to the equation. Not only do I discover that I am completely a Jilly come lately to the Elvis idea, Ms Greenspan herself suggests chucking chocolate chips into the cake batter.
I follow the cupcake recipe here (using 3 bananas instead of 2), and the cakes turn out light and fluffy and absolutely delicious. According to the recipe, it makes 12 cakes/muffins – well they must be pretty huge cakes because I end up with 36 small cupcakes.
I also add a dollop of peanut butter into the cake batter before baking, and top with peanut butter icing (recipe after the break). Before you know it even mini-critic Senior is munching on them. Well, seeing is believing!
Mr. Kitchen Hand still can’t face bananas, even in cake form, but he kindly assists by escorting the oh-too-delicious cakes away from the kitchen. They get sent off to work (yes, the cupcakes have left the building) so that I don’t end up eating the lot.
And you can find other versions of Elvis cakes here, here and here.
Time for a little less conversation , I’m off to find out what’s happening everywhere else ;P
Peanut butter icing
I basically used 1 part butter, just over 1 part smooth peanut butter and 1 part icing sugar.
My measurements were:
125g butter (room temperature)
125g icing sugar
160g smooth peanut butter (room temperature).
Beat butter and peanut butter together until fluffy. Gradually add icing sugar and beat well until sugar has been incorporated.
(If too stiff, add a little milk to loosen).
Ice cakes and drizzle with melted chocolate.