Wow! These are some sweet treats! I recommend making these delicious creations for a mini dessert following a fabulous dinner. They were definitely shaped like cupcakes, but were more of a dense and moist banana cake with the perfect topping of sweet honey-cinnamon frosting.

While I was baking, the kitchen filled with a sweet banana aroma like the caramelized bananas foster dessert. I have never baked bananas, so this was quite the experiment. For 15 minutes at 400*, the bananas baked into a dark brown oozing mush which would be mixed into the cupcake batter. 

Frosting:

The Honey-Cinnamon Frosting was light and sweet with only subtle hints of honey and cinnamon. Some of my cupcake testers asked if there were almonds integrated, and most had to question if that sweet taste really was honey.

I recommend spending careful time mixing these ingredients so that they are as light and fluffy as possible. I should have taste tested for texture because the powdered sugar could have used some extra blending. Although once the frosting was piped, the texture smoothed onto the cupcake just fine.

Cupcake:

The cupcake was dense, moist and embodied the perfect taste of banana, like banana bread. I preferred them warm and frosted out of the oven, rather then cooled. They became even more dense while they cooled, and the frosting held together well during refrigeration.

Tips & Tricks:

Let the cupcakes cool completely, for a couple of hours even, before frosting. The frosting was so light that it melted off of the seemingly cool cupcakes, so pay particular attention to this detail. 

Also, the fresh banana garnish should only be put on right before presentation, otherwise it will brown with refrigeration.

Overall Review:

These Roasted Banana Cupcakes are truly amazing, and another great choice from my Martha Stewart Cupcake book. The gold foil cupcake tins were the perfect accent for an elegant presentation. All of my cupcake tasters agreed that these were so tasty and truly unique.

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