I think Elvis was nothing short of a Genius! Famously known, his favorite sandwich was a grilled Peanut Butter Banana and Bacon (with sometimes honey added.) I, like Elvis, LOVE LOVE LOVE Peanut Butter! Seriously obsessed… I eat it every day either slathered on toast, added to a smoothie, as a cookie or now a cupcake! And this amazing little cupcake would not be complete without all of the special ingredients 🙂
1 Cup Organic Flour (I used Whole Wheat but I suggest using All Purpose)
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/2 Cup Canola Oil
1/2 Cup Vanilla Bean Sugar
1/4 Cup Organic Sour Cream
2 Organic Eggs
2-3 Bananas, well ripened and mashed
6 pieces good quality Bacon, cooked crisp and chopped
Preheat the oven to 350 degrees F. Line a 12 cupcake pan with paper cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add the oil and the sugar. Beat with a hand-held mixer until combined. Add the sour cream and the vanilla extract. Slowly beat in the eggs, 1 at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the mashed bananas and chopped bacon, being careful not to over mix. Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
Peanut Butter Cream Cheese Frosting
1 1/2 Cup Organic Powdered Sugar
1 Cup Organic Cream Cheese
3/4 Cup Organic Peanut Butter
In a bowl, combine the cream cheese and peanut butter. Mix well with a hand mixer. Slowly add the powdered sugar a little at a time. When the cupcakes are cooled top them off with this delicious frosting and garnish with sliced banana and bacon pieces.
(I only used half of the frosting recipe because I don’t like a lot of frosting..)