Gosh, don’t you just love the comfort of a peanut butter and banana sandwich? They remind me of my dad….one of his favorite foods that I often shared with him when I was little. There’s a creaminess and a stickiness that’s just so simple and delightful.

So I made it into a cupcake… banana cake (one of my favorite bases) with a fluffy peanut butter cream cheese frosting. But I couldn’t stop there. Before frosting the cupcakes, I topped the cakes with a little swirl of nutella. But, of course!

These are a little decadent, but the banana and the peanut butter keep them humble. Something I really love about these cupcakes. They’re totally unpretentious.

One Bowl Banana Cupcakes

• 4 ripe bananas, mashed
• 2-1/2 cups sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 1 cup canola oil
• 1-1/2 cups milk
• 3 cups flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt

1. Preheat oven to 350°. Line enough muffin tins with paper liners for 30 cupcakes.
2. Mix the ingredients in the order listed in a large bowl, starting with the wet ingredients and moving to the dry ones.
3. Bake for twenty minutes, rotating the pan mid-way.

Peanut Butter Cream Cheese Frosting

• 1 (8-ounce) package cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners’ sugar

1. Beat the cream cheese and the butter together.
2. Add the peanut butter and vanilla and continue to mix well.
3. Slowly add the sugar and beat until incorporated.
4. Pipe on to cupcakes.

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