The line between banana bread and banana cake is thinner than your mom’s patience on Thanksgiving when the rest of the family is bickering over the mashed potatoes. With a few small tweaks (a smidge more sugar and butter), banana bread transforms into these light, sweet, tender cupcakes. Jarred cookie butter (look for Biscoff brand) shored up with some softened butter and a little salt makes for a light and fluffy frosting on top. Cookie butter has the texture of peanut butter and is made with ground cookies (generally spiced ones, such as speculoos). Use it in recipes like you would chocolate-hazelnut spread.
If the frosting seems soft and dense, give it a chill before whipping again. The end result should be pale beige with a cloud-like appearance.
Read More: It’s Time for the Cupcake Comeback
