Too Many Ripe Bananas
“Charles squared his chair around and put his elbows on the table. We’ll have to figure it out, he said nervously. We can put it off all we want, but we goddam well got to figure out what we’re going to do. I know that, said Adam. I guess I just wanted some time to think about it.”
East of Eden, John Steinbeck
Inspiration
There is a time when a decision must be made. We’ve all been there. What is the best thing to do with too many ripe bananas? When there are five ripe bananas a certain panic sets in. A massive amount of food waste becomes possible. I was ready to throw the bananas away when I saw this post. This is a genius recipe from Fine Cooking.
The banana cake is scrumptious on its own. Lots of browned butter, toasted pecans, brown sugar and very sweet bananas all come together to make a luscious banana cake. Topped with a creamy chocolate ganache with more browned butter and a sprinkle of flaky sea salt for the best banana dessert I’ve had in a very long time. I’d given up on keeping ripe bananas in the freezer to use later. But with the decadent recipe for Browned Butter Banana Cupcakes with Chocolate Ganache I’ll be saving ripe bananas again.
Essentials
This recipe is too good not to share. The original recipe makes a very large and wonderful three layer cake. I made a huge amount of cupcakes instead, over four dozen. I won’t admit to how many Mr. R and I ate (plain and ganached). Even so I had a several dozen to give away. The flat-topped cupcakes took 20 -23 minutes to bake at 350°. These cupcakes are worth every minute of waiting for the ganache to cool and firm up to use as frosting. Don’t omit the sprinkle of flaked sea salt. It adds a bit of sparkle to the chocolate topped cupcakes and brightens the flavor of the decadent chocolate ganache.
Oh my goodness … these our gorgeous! I can only imagine how delicious they are!
Thank you MJ! This is a great recipe, especially if you have 5 ripe bananas!
Hi there, you know my favourite chocolate is dark (70%) with salted caramel – that hint of sharp salt on the tongue is magic. and these look magic too. I have a standard banana bread that I make, but I see I will have to add a ganache! Thank you
So great to see you here Claire! Thank you for commenting. This is one of the best Banana Chocolate recipes!
Beautiful cupcakes, brown butter and banana is a winning combination and that ganache topping puts these over the top! 🙂
Thank you for the gracious comment Laura!
Your photo styling just charms me Deb! And I have my eye on the same cake recipe from Fine Cooking – it hits every favorite flavor. I LOVE the idea of the cupcakes instead. This is going to happen in my house soon but I know they won’t look nearly this good.
Oh Beth! I know your cupcakes will look divine! I have yet to master the art of decorating a cake with the pastry bag. Thank you for the sweet comment.
Mmmmm! Love anything with banana in, and chocolate too! Your photos make me want to run into the kitchen and start baking…. oh, no ripe bananas though. Maybe next week….. Thanks for sharing!
Thank you for the gracious comment Cathy!
What scrumptious cupcakes, Deb! One of these days I will give great usage to ripe bananas preparing these cupcakes with salted chocolate topping.
Thank you for the wonderful comment Denise, much appreciated!
Brown butter, salt, dark chocolate? With those dessert all stars, the banana has never enjoyed better company. Oh my goodness.
Thank you Lynda! I agree! this recipe is just fantastic!
Whoa!!! These look and sound AH-MAZING! Banana and chocolate anything gel well with my tastebuds. Adore your little scarecrow toppers too.
Oh Jacquee! Your comment has me smiling! Thank you!
Wow, Deb. Those look amazing and what a great way to use up ripe bananas!
Thank you Carol! This is a great recipe!
I hear you on the browned bananas score–ALWAYS the panic. I’m so glad you made something this delicious and crave-worthy…the cupcakes look so silky and amazing, Deb!
Thank you Ala! This recipe is a keeper!
I absolutely love ganache and I love banana bread, these cupcakes are perfect for my sweet tooth. Your post is beautiful and well done, I’m always thrilled when I see a new one.
Thank you Gerlinde! Your gracious comment brightened my day!
Deb, these cupcakes take the cake when it comes to delicious ways to use ripe bananas. They are utterly beautiful! The combination of banana cake and chocolate ganache is reminiscent of chocolate dipped bananas. Which makes me think… wonder how incredible these might taste frozen. Hum…
Thank you for the wonderful comment Mary! Next time I make the recipe I will try freezing a few, after all this makes massive volume of cupcakes.