Recipe: Banana Boat Cupcakes

We’re continuing our celebration of National Pretzel Day (April 26) by bringing you another delightful recipe. These Banana Boat Cupcakes are a scrumptious combination of banana cake and the crunchy goodness of pretzels. A treat you cannot pass on the opportunity to try for yourself.

Banana Boat Cupcakes

Makes 12-14 cupcakes

Ingredients:

• 1 1/4 cups crushed salted pretzels
• 1/4 cup unsalted butter, melted
• 1 1/3 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• pinch of nutmeg
• 1 large egg
• 3/4 cup loosely packed brown sugar
• 1 teaspoon vanilla extract
• 3 large ripe bananas, mashed
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup creamy peanut butter
• 2 cups powdered sugar
• 2 1/2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1-2 teaspoons milk, if needed

Instructions:

1. For the pretzel crust: Combine crushed pretzels and butter in a bowl and stir until entire mixture is moistened.
2. Line a muffin tin with lines and using a tablespoon measuring spoon, scoop pretzels into the bottom of each liner
3. Use the back of the spoon to flatten and press the pretzels together
4. For the cake: Combine flour, salt, baking soda, cinnamon and nutmeg and set aside
5. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together
6. Using a 1/4 cup measure, scoop batter on top of each pretzel crust
7. Bake for 15-18 minutes, or until golden brown on the top and set
8. Let cool completely
9. For the frosting: In the bowl of an electric mixer beat butter and peanut butter until creamy. Add in vanilla extract then gradually add in sugar and cocoa with the mixer on low speed until entirely combined and smooth
10. If frosting it a bit too thick, add in milk 1 teaspoon at a time until it becomes a bit creamier
11. Frost cupcakes, then top with crushed pretzels if desired.

Look out for new recipes on Organic Odes every Friday!