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1
For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake baking pans with paper liners.
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2
Sift together the flour, baking powder, baking soda and salt in a bowl; set aside.
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3
Beat the sugar, butter and pureed avocado until completely combined in the bowl of a stand mixer.
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4
Beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition.
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5
Beat in the buttermilk with the mixer on low speed until just combined.
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6
Add the flour mixture.
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7
Once all the flour is incorporated, increase the mixing speed to medium and beat for 20 seconds longer.
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8
Be careful not to over-mix.
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9
Divide the batter among the pans and bake until golden on top and a wooden toothpick inserted in the center comes out clean, about 25 minutes.
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10
Cool in the pans on wire racks for 10 minutes before inverting, removing papers and cooling completely.
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11
For the buttercream frosting: Beat the powdered sugar and egg whites for about 5 minutes on medium-high speed using an electric mixer.
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12
Puree the avocado and lime juice in a food processor.
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13
Add the butter to the whites mixture and beat until very creamy, about 10 minutes, then add the avocado and lime juice and mix well.
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14
For the streusel: Cream together the butter, sugar and almond paste using an electric mixer.
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15
Add the vanilla and cinnamon and mix well.
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16
Add the flour and toasted oats in batches until large crumbs start forming.
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17
For the caramelized bananas: Make a dry caramel by pouring the sugar in an even layer into a heavy-bottomed saucepan.
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18
Heat over medium heat until the caramel starts to melt, gently pushing the sugar towards the center.
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19
Continue cooking, stirring only very occasionally, until the caramel turns a dark copper, taking care that the caramel doesn't burn.
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20
Transfer to a bowl, stir in the bananas until coated and caramelized, and then stir in the butter, cream and cinnamon.
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21
For assembly: Remove the centers of the cupcakes using a melon baller and fill with the caramelized bananas.
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22
Pipe the avocado-lime frosting on top, sprinkle with the oats streusel and garnish with lime zest on top.
