So the other day my mom realized we had 17 over- ripe bananas in our freezer. She said they were perfect for baking banana bread. Well one of the beautiful ladies at the church in the state I used to live in baked a wonderful banana bread. I texted her and asked her for her recipe but she wasn’t home at the moment to give it to me and the bananas were already defrosted so I had to make something. I googled Banana recipes and this wonderful recipe came up. It had a frosting recipe with it but after trying it, a nice cream cheese frosting would be better in my opinion. Anyway, I baked them 2 days ago and all 12 of them are gone.
Notice the one missing… I ate it while it was still a touch warm 🙂 Here’s the recipe 🙂
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
1/4 cup of chopped walnuts or pecans
Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Add chopped walnuts and fold in. Dividing evenly, spoon batter into muffin cups (I filled them up about 3/4 of the way full) and place in preheated oven. You’re going to want to bake them for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove cupcakes from pan; cool completely on a wire rack. Spread tops with frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake.
Cream cheese icing would go good with this
It was quite delicious!
Baker Teen 