There are philosophical certainties in this life; birth, death, taxes and….over ripe bananas. So long as your household buys bananas, there is one certainty; there will be, at some stage in your life, a couple of bananas that are more brown than yellow, sitting in a fruit bowl or basket.
Occasionally, they are thrown away, and sometimes you have the time and inspiration to make something of them. This is a first in, what I believe, will be a series of recipes featuring these sad, orphan fruits.
So what inspired me to use up said bananas last night? It was some very special little tubs of honey, all the way from Beechworth, but more importantly, bought with the change that young children carry with them when they are on school camp. My big-hearted girl, loves her Mum and was thinking of me when she visited the home of honey in Victoria, earlier this year. She brought home little tasting tubs of ‘bold’, ‘fruity’ and ‘delicate’ blends, which we have been happily eating slathered and dripping, on hot crumpets with butter 🙂 However, time ticked on, and the inevitable question came, “Aren’t you going to make something with my honey?”.
I have to admit, I wasn’t thinking about it, but as I am now known as the cake lady by most friends and family now, the question lingered, “Where to, cake lady?” I had to do something…4 generations of apiarists at Beechworth have built this business to become one of the most well known brands of Australian honey, as well as a major tourist attraction, I had to turn it into cake. No pressure, Mum…
Bananas and honey are a ‘no brainer’ combination, if I added a smidgen of crushed pistachios, suddenly the flavours should become a little more complex, the eating a little more textural; combine it all into a gorgeously, rich sour cream cake base and we get mellow undertones which make me go mmmmm 🙂 In my head, banana cake had to be made with ‘fruity’ honey, a white chocolate whipped cream to serve it with just had to be dribbled with ‘delicate” honey, and my hot lemon tea while I baked, had to be sweetened with my favourite, ‘bold’ honey :D.
Well, that was the flavours sorted, so, here we go guys;
Honey, banana,and pistachio sour cream cupcakes
3/4 cup caster sugar
2 xlarge eggs
2 mashed bananas
250g self raising flour
1/3 cup sour cream
Approx 1 tablespoon crushed pistachios (optional)
Cream butter, sugar, and honey until light and fluffy.
Beat in eggs one at a time, until just combined.
Mix in mashed bananas and pistachios
Beat in half sifted flour and half sour cream, until combined.
Beat in rest of sifted flour and sour cream, beat well.
Spoon into medium size patty pans until approx 3/4 full and bake for approx 20 minutes at 170 Celsius, or until cake springs back when pressed lightly in the centre.
Yep, hot out of the oven, the cake was light, moist, and had a good hit of banana. Unmistakable honey flavours and aromas came through with a hint of green, nuttiness which I was hoping for from the pistachio. Yum, yum, yum.
Now, come the part which I really have to use a different part of my brain for, the presentation. If you follow my blog, you will know this is not my greatest strength! It’s honey, so honestly, we had to have bees, and honey dribbles, with a nod to the shape of an old fashioned bee hive didn’t we?
Whip up 300ml thickened cream until soft peaks form.
Melt approximately 1/2 cup of white chocolate and stir until smooth.
Add melted white chocolate to cream and whip until stiff peaks form.
Pipe with a round nozzle a round to cover cupcake, then 2 smaller rounds on top of first layer.
Drizzle gently with honey, sprinkle with crushed pistachios if desired.
Cut slices of banana and slather liberally in lemon juice. Use a little flower cutter to cut through the slices.
Top off with a banana flower and a little sugar bee ( I made these but you can buy icing bees, and the wires are cute but end up spinning your bee all over the place!)
Before: Brown bananas