Banana Cupcakes With Chocolate Sour Cream Ganache

Name: Banana Cupcakes With Chocolate Sour Cream Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Banana Cupcakes; 2 large ripe bananas, mashed, to yield 1 cup; 1/2 cup sour cream; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 10 tablespoons unsalted butter, at room temperature; 3/4 cup sugar; 2 cups all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; Chocolate Sour Cream Ganache; 12 ounces semi-sweet chocolate, broken up; 1 2/3 cups sour cream

Servings: persons

Banana Cupcakes
2 large ripe bananas, mashed, to yield 1 cup
1/2 cup sour cream
1 teaspoon vanilla extract
2 large eggs, at room temperature
10 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Chocolate Sour Cream Ganache
12 ounces semi-sweet chocolate, broken up
1 2/3 cups sour cream

1
Preheat oven to 350. Prepare muffin tins with nonstick spray and/or cupcake liners. In a bowl, stir together bananas, sour cream and vanilla.
2
In a mixing bowl, with an electric mixer, cream together butter and sugar until creamy and light-colored. Add eggs and mix for one minute. Scrape down sides of bowl, then mix for one additional minute.
3
In a small bowl, combine dry ingredients. Add one third of dry ingredients to batter, mixing until combined, then add half of the banana sour cream mixture, mixing and scraping again. Add half the remaining dry ingredients, mix and scrape. Add remaining banana sour cream, mix and scrape, and finish with the last of the dry ingredients.
4
Fill muffn cups 1/2 full. Bake at 350 for 25 to 30 minutes. Begin checking at 25 minutes. Cupcakes are done when the centers bounce back when pressed with the tips of your fingers. Remove from oven and cool on wire rack. When cool, frost with sour cream ganache.
5
Place chocolate in a microwave safe bowl and zap at 50 percent power for 30 seconds. Stir and repeat for 30 second intervals until completely melted. When thoroughly melted, gradually whisk in sour cream. Frost cupcakes and store leftovers in fridge.

1451

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Banana Cupcakes, 2 large ripe bananas, mashed, to yield 1 cup, 1/2 cup sour cream, 1 teaspoon vanilla extract, and more.

Yes, Banana Cupcakes With Chocolate Sour Cream Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!