Browned Butter Caramelized Banana Cupcakes with Nutella Frosting

The recent caramelized banana bread post on Break or Break inspired these delicious Browned Butter Caramelized Banana Cupcakes with Nutella Frosting. I've been meaning to pair browned butter with banana and after I read the banana bread post, it was clear (by my instant mouth water) that I must try caramelizing the bananas before adding them to the cupcake.

I hadn't heard of Browned Butter until last Halloween when I first made Browned Butter Pumpkin Cupcakes. To my surprise, browning butter takes little effort and greatly enhances the flavor with a rich nuttiness that compliments anything that pairs well with nuts, such as banana. 

After the success of browned butter with pumpkin and with sweet potato, I'd thought I'd try it with banana. Banana is often made with walnut or pecans in banana bread, so naturally, the combination is a good one. And of course Nutella and anything is a win. I received many compliments on these cupcakes which always brightens my day and confirmed my suspicions.




Browned Butter Caramelized Banana Cupcakes
adapted from Browned Butter Pumpkin Cupcakes
preheat oven to 350 degrees

3 ripe bananas, sliced
2/3 cup dark brown sugar
3/4 cup + 3 tbsp unsalted butter, separated
12.5 ounces all-purpose flour
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
4 tbsp of dark spiced rum
1 cup caster sugar
2 large eggs
1/3 cup cream or milk

1. Sauté banana slices in 3 tbsp of butter and dark brown sugar until caramelized. Set aside to cool (about 5 minutes).
2. Melt the butter in a saucepan over medium heat and cook it, swirling occasionally, until it’s golden brown with a nutty aroma (about 5 minutes) Set aside to cool.
3. Whisk or sift together flour, baking soda, cinnamon, and salt in a small bowl.
4. Whisk together cooled caramelized bananas, sugar, eggs, rum, milk, and cooled browned butter until well combined in a large bowl.
5. Use a wooden spoon to stir in the dry ingredients until just combined.

Fill liners to about 3/4 full. Makes about 25 cupcakes. Bake for 15 minutes or until tester comes out clean.

Nutella Frosting  
• adapted from Best Vanilla Frosting I've Ever Had 
• 5 tbsp flour
• 1 cup whipping cream
• 1 tbsp vanilla bean paste
• 1 cup unsalted butter 
• 1 cup caster sugar
• 1/4 cup of Nutella
• salt to taste

1. In a small saucepan, whisk flour into cream and heat, stirring constantly, until it thickens. About 8 minutes. Do not burn or boil. 
2. Remove from heat and let it cool to room temperature. Stir in vanillas. This mixture must be completely cooled in order for the frosting to work. 
3. Cream the butter, Nutella, and sugar together until light and fluffy. Then add the cooled cream mixture and beat until it all combines and resembles whipped cream.
4. Add salt to taste.

If desired add a layer of Nutella onto the cupcakes and pipe the frosting onto that. Add sprinkles if desired. Enjoy!