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banana bread muffin cupcake peanut butter buttercream frosting

Banana Bread Muffins with Peanut Buttercream Frosting

Sassy Bluejay
Moist banana bread muffins topped with peanut butter buttercream frosting. Quick & easy for brunch, birthdays, parties, and the family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 20 muffins
Calories 300 kcal

Equipment

  • muffin tins
  • Piping kit (or plastic freezer bag)

Ingredients
  

Banana Bread Muffins

  • 3 ripe bananas
  • 2 cups flour
  • 1 cup granulated sugar
  • ½ cup shortening
  • 2 large eggs
  • ¼ cup coarsely ground walnuts (optional)
  • 3 tbsp buttermilk (or Buttermilk Substitute - see recipe below)
  • 1 tsp baking soda
  • a pinch of salt

Buttermilk Substitute

  • 2 ½ tbsp whole milk
  • ½ tbsp white vinegar

Peanut Buttercream Frosting

  • 1 ½ cups powdered sugar, sifted
  • ½ cup butter (1 stick), softened to room temperature
  • ¼ cup creamy peanut butter

Instructions
 

Make Buttermilk Substitute (if necessary)

  • In a small bowl combine 2 1/2 tablespoons whole milk with 1 tablespoon white vinegar. Let sit at least 10 minutes before adding to your recipe.

Making Banana Bread Muffins

  • Preheat your oven to 325 degrees Fahrenheit and set your oven rack to the center of the oven.
  • Line muffin tins with 20 large liners or 40 small liners. If you don't have liners, you can also grease and flour your muffin tins using shortening.
  • In a medium mixing bowl, use a hand mixer on medium to cream together the sugar and shortening - about 2 minutes.  The mixture will be grainy and crumbly.
  • Add bananas, eggs and buttermilk.  Mix on medium speed until combined.  The batter will be lumpy. 
  • In a large bowl, sift together flour, baking soda and salt.
  • Using a spatula, pour the wet ingredients into the dry ones and mix until just combined. Fold in walnuts (optional). The batter will be very sticky.
  • Fill the muffin cups ⅓ - ½ full (the batter will more than double in size).
  • Bake on the center oven rack for 22-25 minutes. They’re done when an inserted toothpick comes out clean.
  • Turn out and cool completely on a rack before topping with Peanut Buttercream Frosting.

Making Peanut Buttercream Frosting

  • In a medium bowl, use a hand mixer on medium to cream together ½ cup (1 stick) of softened unsalted butter and ¼ cup creamy peanut butter. You can use sweetened or natural peanut butter; whatever you have on hand. Cream them together until fluffy, about 2-3 minutes.
  • Sift 1 ½ cups powdered sugar and add it slowly to your butters mix, in about 4 parts. The frosting will be very thick.
  • Mix milk (½ tablespoon at a time) into your frosting on low and blend until you’ve reached your desired consistency. If you plan to pipe this using a piping bag, it usually takes me between 2-3 tablespoons to reach a thick yet airy frosting consistency that’s perfect for the piping bag. If you don’t have a piping bag on hand, you can add this frosting to a plastic freezer bag and snip off the bottom corner (about ¼ inch wide snip) to create a make-it-work piping bag that works just as well in a pinch.
  • This frosting can be stored in an airtight container up to 1 week in the refrigerator.
Keyword bakery, banana, bread, buttercream, cupcakes, dessert, frosting, muffins, peanut butter, walnuts