I was trying to decide what to do with a few very ripe bananas. I didn’t want to make muffins or banana bread, so I settled on these banana cupcakes. I’m not a big peanut butter fan, but the buttercream isn’t super peanut buttery. It’s silky smooth and easy to work with because it’s a Swiss buttercream. And the cake part of the cupcake is really nice. Very moist. These went in to work of course, where they were promptly devoured.

The curry was just okay. I was looking for a way to use up an abundance of potatoes. Needed salt.

• Potatoes and Carrots in Coconut Curry (Gourmet Vegetarian Slow Cooker, p. 22)
• Banana Cupcakes with Peanut Butter Buttercream (The Craft of Baking, p. 159)