When I was little, I woke up on a Tuesday and wanted a banana split for breakfast. It was set in my mind that having one in the morning would bring me the best day possible.
So, in my Princess Jasmine jammies, I confidently marched into the kitchen and presented my idea to my mother. Of course I expected her to whip out the ice cream and bananas immediately, without questioning the demand of her seven year old.
However, instead of placing a giant bowl of ice cream in front of me, she handed me a biscuit.
A biscuit.
Every bite was filled with bitterness. Every mouthful distasteful. I glared at my mother from across the table, plotting my revenge. I was ready to pack the backpack and run away that afternoon, somewhere where I could have my ice cream dish whenever I wanted.
I was a very willful child.
As Ma put my plate away, she told me that I could have a banana split for breakfast on Saturday.
My eyes widened as the thought of my purple backpack vanished from my mind. I could feel myself shrinking. And then she told me she would make it for me. I nearly fell out of my chair from guilt.
She even said I could eat it in bed. I could have cried.
I ate my banana split on Saturday in a shell of humbleness, repeatedly telling Ma how wonderful it was, and how she was the very best mother.
Such dramatic times. : )
Nearly eleven years later, I’m back at it. Eating a banana split for breakfast, not plotting schemes against my mother.
And the fact that these are banana split cupcakes? I mean, c’mon. That’s just the cherry on top.
- FOR THE CUPCAKES:
- 1⁄2 c. ripe banana, mashed
- 1 1⁄4 c. all-purpose flour
- 1⁄4 tsp. baking soda
- 1 tsp. baking powder
- 1⁄2 tsp. salt
- 3⁄4 c. cane sugar
- 1⁄3 c. olive oil
- 2⁄3 c. almond milk
- 1 1⁄2 tsp. vanilla extract
- FOR THE GANACHE:
- ½ c. dairy free chocolate chips, melted
- ½ tsp. coconut oil
- FOR THE FROSTING:
- ¼ c. vegan butter OR shortening
- 3½ c. powdered sugar
- ¼ c. almond milk
- 1 tsp. vanilla extract
- FOR THE CUPCAKES:
- Preheat your oven to 350 degrees and line your pan with paper liners.
- Mash your banana, and combine with the oil, vanilla, and sugar.
- Sift the flour, baking soda, baking powder, and salt into a large bowl, mix well.
- Gently fold the wet ingredients into the dry.
- Fill liners ⅔ full, and bake 20-22 minutes or until a toothpick comes out clean.
- FOR THE GANACHE:
- In a microwave safe bowl, melt the chocolate chips on 30 second intervals. Stir in the coconut oil.
- FOR THE FROSTING:
- In a mixer, beat together butter and extract. Incorporate powdered sugar ½ c. at a time.
- Pour almond milk and beat until the texture is perfect. (you'll know)
- ASSEMBLE:
- Dip your cupcakes in the ganache, making sure the top is coated well. Place cupcakes in the freezer for five minutes to set.
- Pipe (or spread) buttercream on top of the ganache.
- Top with sprinkles, bananas, or maraschino cherries.
Much Love,
Katherine Marie
My Bible Verse For Today:
“I will hasten and not delay to obey your commands.”
Psalm 119:60
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