For only 250 calories, you can have delicious and light banana cupcakes with fluffy cream cheese frosting! These are gently spicy, sweet, and unbelievably tender!
So…I brought a dozen cupcakes to my dentist.
And it really wasn’t weird at all. Let me explain.
My uncle just so happens to be a dentist. He also just so happens to be my favorite uncle, and I feel I should mention that if I want to continue to avoid unintentional root canals.
The last time I popped in for a cleaning, he greeted me at the front desk, as he usually does, only then, he glared down at my hands. Both were empty. “Oh. You didn’t bake anything?” he asked, revealing his disappointment.
“…uh..no.” I wished I’d had the forethought of cookies or brownies.
He sighed. “That’s too bad.”
Now, a normal human being knows that a visit to the dentist is not an event that merits sugary treats. But for me and my family—none of whom is a normal human being—any occasion merits sugary treats. We’re lucky in the sense that we can simply avoid all standards of regularity.
So this time, I baked.
And usually when the urge to bake comes over me, I struggle for a solid hour with what to make. That wasn’t so yesterday; the choice was simple. Two very large, very ripe bananas were lying–spooning, really–on my counter, just patiently waiting for the fruit flies to come.
I opted to transform my banana bread into sweet little frosted cupcakes because it seems to me that banana bread has been done. It’s been made, deliciously, about a million times now. And I’m beginning to think that everyone has their own tried and true version, with no need for another.
What I love about this recipe is how easy it is. To make the cake batter, you don’t even need an electric mixer; and that is a blessing. Simply whisk the dry, whisk the wet; combine. Voila. The emerging cinnamon-scented cupcakes are feather-light and dependably tender, thanks to the moisture of the mashed banana and brown sugar.
The virtue in these is that they’re only gently sweet. Perfect if you choose to eat one plain with a cup of coffee or tea. But the real reason I had a lighter hand with the sugar is because I wanted to establish a level of balance between the cake and the sweet cream cheese frosting.
Don’t you love cream cheese frosting?
can you even
about cream cheese
f r o s t i n g ?
I, for one, cannot.
So the bittersweet news for me, I guess, is that I’ve already given this dozen away to my dentist. And he loved them. Loved them as in–he ate two upon my arrival to the office, and maybe a third before I left. Yet somehow I ended up with two cavities?
I assured him that I brush,
that I floss,
that I rinse and gargle and clean like mad,
I’d only licked, like, um, about half a gallon’s worth of frosting off of the beaters that day.