I think every woman will agree that there are certain baked goods that are more seasonally appealing than others. Pumpkin bread in the middle of summer never sounds good. Pumpkin bread on the first day of October, when the wind carries a formidable chill and the leaves are glistening gold and yellow, however, tastes delicious. A blackberry cobbler would never do for a Christmas dessert, and a lemon blueberry muffin in January? Kind of strange. To me, banana bread muffins are the golden (truly, golden) breakfast of summers past, present, and hopefully, future. Luckily for me, I always have blackening bananas on my counters. No matter how many my son eats, I still have a remnant left over to be reckoned with. My sister has an entire freezer full of frozen speckled bananas, just waiting to be tossed into breads. I don't know if she ever actually gets around to it, because every single visit, her freezer is full. And I have yet to eat any banana bread. (She and my mom don't agree with … [Read more...]
Banana Nut Cupcakes
Nothing smells and tastes quite as yummy as a baked banana nut bread. Try this twist on an old favorite and your kids are likely to love you more! LOL 1 ½ all-purpose flour ¾ cup dark brown sugar 1 tsp baking soda 1 tsp baking powder 3 eggs, lightly beaten 3 ripe bananas, mashed 2 tbsp butter, softened 3 tbsp golden raisins ¼ tsp cinnamon ¼ tsp allspice 1 ½ tsp pecans, finely chopped (optional: reserve halves for garnish) Pinch of Salt Heat the oven to 350° F. Lightly grease muffin pan or to make it even simpler, line with paper baking cups. Mix the flour together with the baking soda and baking powder. Then add a pinch of salt and the spices. In a separate bowl, cream the butter and sugar. Slowly add the beaten egg. Add the flour to the butter/sugar mixture and alternate with the mashed bananas. Combine gently with a wooden spoon. Mix in the golden raisins and pecans. Gently stir. Transfer the mixture into muffin pan. Garnish top of each muffin with pecan half. … [Read more...]
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