Banana bread is good--a great use for overripe fruit. Add toasted pecans and it gets more interesting. Turn it into cupcakes and top with chocolate sour cream frosting and you have a delicious dessert, perfect for sharing.
This recipe is another winner from Martha Stewart's Cupcakes. As a member of the Martha Stewart Cupcake Club we are baking our way through this fun cookbook. Banana Pecan Cupcakes was a bonus pick for September. These cupcakes were lighter than banana bread and the chocolate frosting turned them into wonderful. I give them 5 stars! Check the MSCC blogroll and see what others thought of this recipe.
My Favorite Chocolate Sour Cream Frosting
Melt 1/4 cup butter and 6 ounces semi sweet chocolate. Cool 5 minutes, add 1/2 cup sour cream. Beat in 2 1/2 cups powdered sugar. This is the best! I like Ghiradelli choocolate, I just tried Tillamook Premium sour cream and I think I have another favorite!