Banana Rumba Cupcakes

This post has nothing to do with food storage, unless you have a banana tree.  It’s more about not wasting food or waisting food (a word for letting food go to your waist.)

I recently had some bananas that were getting past the fresh stage, even a little too ripe to freeze for smoothies.  Not wanting to waste said bananas, I remembered the banana rumba I had at Chilies once and googled for a recipe.  The recipe was too time consuming . . . so here’s my newest invention, banana rumba cupcakes.  Easy, light (not to be confused with low fat), and oh so tasty!

Banana Rumba Cupcakes

3 large ripe bananas

1/2 cup vegetable oil

1 cup brown sugar

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup butterscotch chips

Mix all ingredients together in the order given.  Place cupcake liners in baking pan and fill 3/4 full with batter.   Bake at 350 degrees for about 15 – 20 minutes.  Makes 24 cupcakes.  Frost and garnish with chopped walnuts and additional butterscotch chips.

Rumba Frosting

1 cup softened butter

4 or 5 cups of powdered sugar

1 1/2 teaspoons imitation rum flavoring

Beat with electric mixer until light and fluffy.


2 Comments on “Banana Rumba Cupcakes”

  1. Konnie says:

    These cupcakes were absolutely delicious. Thanks for sharing the recipe

  2. cathy says:

    Thanks Konnie! I won’t be making these for a few months . . . although I usually get bananas in my Bountiful Basket, I forgot to include butterscotch chips in my food storage. =(

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