Happy June, everyone! So, today I was having the usual dilemma of what to do with those bananas that are reaching the beyond ripe stage. And I thought banana recipes might make a good post. There is always the stand by banana bread. This has been my mom’s recipe for as long as I can remember, so I have no idea where she got it from. It’s my absolute favorite banana bread…light, fluffy, and really yummy.
Banana Bread
Ingredients:
2 1/2 c flour 1 c granulated sugar
3 1/2 tsp baking powder 3/4 c milk
1 tsp salt 1 egg
2 Tbsp vegetable oil 2-3 medium bananas
Directions:
Preheat oven to 350 degrees
Mix all ingredients thoroughly (I have never had to put them in in any specific order, and the bread turns out great).
Pour batter into ungreased 9″ loaf pan
Bake for one hour or until inserted toothpick comes out clean.
Now, I love banana bread as much as the next person, but sometimes, I just get tired of making the same things with those brown bananas. Another of my go-to banana recipes is the banana crumb muffin.
Banana Crumb Muffins
Ingredients:
1 1/2 c flour 1 tsp baking powder
1 tsp baking soda 1/2 tsp salt
3 bananas, mashed 3/4 c granulated sugar
1 tsp vanilla extract 3/4 tsp cinnamon or allspice
1 egg, lightly beaten 1/3 c butter, melted
1/3 c brown sugar 1/4 tsp cinnamon
2 Tbsp flour 1 Tbsp butter
Directions:
Preheat oven to 375 degrees
Mix 1 1/2 c flour, baking soda, baking powder, 3/4 tsp cinnamon, and salt.
In a separate bowl, beat bananas, sugar, eggs, vanilla extract, and melted butter. Stir banana mix into the flour mixture. (I usually just mix it in my stand mixer.) Spoon batter into baking cups.
In a small bowl, mix brown sugar, 2 Tbsp flour, and 1/4 tsp cinnamon. Cut in 1 Tbsp butter until the mixture becomes coarse. Sprinkle mixture over muffins. (If you don’t have much of a sweet tooth, omit the topping…the muffins are still good without it!)
Bake 18-20 minutes.
Today, I decided to try a new recipe that I found on the Taste of Home web site and modified to my own tastes. So here it is…
Banana Cupcakes
Ingredients:
1/2 c unsalted butter, softened 1 1/2 c sugar
2 eggs 3 medium bananas, mashed
1 tsp vanilla extract 2 c all-purpose flour
3/4 tsp baking soda 1/2 tsp baking powder
1/2 tsp salt 1/2 c buttermilk*
Directions:
Preheat oven to 375 degrees.
Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda, baking powder, and salt. Add to creamed mixture alternately with buttermilk, ending with flour.
Fill cupcake liners 2/3 full with batter. Bake for 18-22 minutes, or until inserted toothpick comes out clean. Cool for 10 minutes in pan, then remove to cooling rack. (Of note, I always check baking items about two minutes before the prescribed baking time, in this case at 16 minutes. Some of the recommended times will lead to overbaking.)
*If you don’t have any buttermilk on hand, as I usually don’t, measure 1 Tbsp vinegar into 1 c milk and let it sit for 5 minutes.
These are light, moist, and delicious. They can be paired with pretty much any flavor of icing, but I love them with lemon, chocolate, strawberry, or a nice fluffy Italian buttercream.
Happy baking and God bless!
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