|My life should always have a sea of cupcakes in the background.|
I know this may be difficult for some of you to hear, but here goes: it's officially springtime in New Orleans. I know, I know, it's February. I think it's weird, too. I'm still half afraid to say it out loud, for fear of scaring it off. But celebrations of spring and all the wonderful things that come with it- sunshine, shirtless boys, nighttime runs, and playing outside- are in order. So, in lieu of the hearty soups you may still need up north, this week I'm cooking picnic fare.
When deciding what to bring to our potluck picnic, I took stock of what was already in the kitchen. Earlier this week, I had been on my way out the door when I realized that Erik's bananas were about to go bad and desperately needed to be cut up and frozen rightthisveryminute to avert banana disaster (side note: no, we do not share bananas. He has a very strict banana-eating schedule for the week, and I get cranky when I run out of fruit unexpectedly.). With a tupperware full of frozen bananas, I remembered Heidi Swanson's carrot cake recipe.
Sweetened with nothing but ripe bananas and dates, and topped with a thick smear of maple-syrup spiked cream cheese, it's a dense, almost rustic loaf cake that's almost as fitting for breakfast as for dessert. It's delicious and substantial as written, I've made it several times. For cupcakes, though, just a few tweaks were in order.