I always remember the taste of super moist banana cupcake in Thailand. I would had it almost everyday for breakfast. There was no frosting just plain. While living here in the US I tried to duplicate the flavor of the ones I had back home. Bananas in Thailand are much sweeter than here and I assume that they probably used vegetable oil instead of butter( butter is very expensive compared to oil) that's why it was so moist. This recipe is from marthastewart.com but I did cut some sugar down and add sour cream and olive oil into mashed bananas to make it more moist. You can use neutral flavor oil or coconut oil if you don't like olive oil flavor.
Ingredients
3/4 cup (1 1/2 sticks), 165 g unsalted butter, room temperature, plus more for pan
2 cups, 240 g all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup, 200 g sugar or coconut sugar
3 large eggs
2 1/2 cups, 750 g mashed medium very ripe bananas (about 4-5)
1/2 cup, 120 g sour cream
2 tablespoons olive oil (optional)
1 cup, 150 g chopped toasted walnuts or chocolate chips (optional)
Directions
Step 1 Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan or mini loaf pan or line up muffin pan with cupcake liners; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
Step 2 In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana mixed( mashed banana, sour cream, olive oil); mix until just combined. Stir in walnuts, if desired, by hand.
Step 3 Pour batter into prepared pan, cut a banana lengthwise and arrange flat side up (you can sprinkle banana pieces with brown or raw sugar to caramelized the banana. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 minutes. For cupcakes and mini loafs bake 20-25 minutes.Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.
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