by Kelly J. Larson

First things first, today is my mother’s 79th birthday. Happy birthday, Mom!

Since we eat bananas fairly often, we end up with plenty of ripe ones that nobody wants. Here’s my latest mashup for how to use ripe bananas — in cupcake form with fluffy peanut butter frosting. I handed one to a delivery person this morning and texted me this after she left.

“This cupcake is DE-licious! I’m not a banana girl, but it’s perfect — not an overwhelming or artificial flavor. Much needed for the road!”

Thank you, Carly!

Banana Cupcakes

• 3 ripe bananas, mashed
• 1/2 cup butter, room temperature
• 1/4 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 3 tablespoons buttermilk
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups flour

Mix everything together until well blended and fluffy. Fill muffin tray 2 large plus 1 small stainless steel scoops full of batter. Bake at 350 F degrees for 35 minutes. Cool then add frosting.

Peanut Butter Frosting

• 1/2 cup butter
• 1 cup peanut butter
• 2 cups powdered sugar
• 4 tablespoons heavy cream or milk
• banana chips for garnish

Cream butters together in a mixing bowl, then add powdered sugar. Next add 1 tablespoon of cream or milk at a time until you get to the right consistency. Blend on high for 5 minutes, then frost the cupcakes.