2 cups all purpose flour
3/4 cup sugar
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large ripe bananas
1/2 cup sour cream
1 1/2 tsp vanilla
1/2 cup butter, softened
6 oz (170g) white chocolate, chopped
1/4 cup whipping cream
- Preheat the oven to 350F. Line a muffin pan with 12 paper cupcake liners.
- In a large bowl, stir together the flour, sugar, baking soda, baking powder and salt until very well mixed. Set aside.
- Put the bananas, sour cream, eggs and vanilla in a blender or food processor. Blend until completely smooth, scraping down the sides once or twice. Add the butter and continue to puree until smooth and creamy yellow in colour.
- Pour banana mixture into the bowl with the dry ingredients. Beat with an electric mixer for 1 to 2 minutes or until the batter is smooth and creamy. Spoon into cupcake liners, filling them equally - the batter will come nearly to the top. Place in the oven and bake for 25 to 30 minutes, or until lightly browned and a toothpick poked into the middle comes out clean. Remove cupcakes from the pan and let cool completely.
- Meanwhile, make the white chocolate ganache icing. Place the chopped chocolate in a bowl. Heat the whipping cream by placing it in a microwave-safe measuring cup and zapping for 30 seconds to 1 minute, until boiling. Pour about half of the hot cream into the bowl with the chopped chocolate and stir until the chocolate begins to melt. Add the remaining cream and continue stirring until the mixture becomes smooth. If the chocolate doesn't totally melt, place the bowl in the microwave and zap for about 10 seconds at a time until melted. Don't overcook! Refrigerate the mixture for about 30 minutes, stirring occasionally, until it cools to room temperature and begins to thicken.
- When ganache is cool, beat with an electric mixer until it forms a thick, creamy almost fluffy - icing. Working quickly, swirl over the top of cooled banana cupcakes. Refrigerate until set.