Here's my version of "Banana Bread"
I've always loved making savory breads...Banana, Zucchini, Chocolate...etc. (I'd like it even more if I could eat it...that's okay....7 more weeks and I'll bake me and my teammates a TON of these, after our show)
But, I've LOVED playing with the traditional banana bread recipe and adding my own things and taking out what I don't want.
So....Here's MY version!
Ingredients:
1/3 C Butter (softened)
3/4 C sugar
1 egg, beaten
1 C. Raisin Bran (I remove the raisins)
1/2 Tbsp. Flax seeds (if you don't have these, no big deal)
1 1/2 C. Flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
4 (medium to large sized) bananas
2 Tbsp water
1 tsp. Vanilla
(makes 12 cupcakes + 14 mini bite cupcakes) or (16 cupcakes)
Cream Butter, sugar and egg. Add in the 1 C. Raisin Bran and 1/2 Tbsp. flax seeds. |
In a separate bowl: stir together 1 1/2 C. flour, 2 tsp. baking powder, 1/2 tsp. salt and 1/2 tsp. baking soda. |
Add Flour to creamed butter mixture, then MIX |
Mix well. You should see that it'll be a bit chunky looking. |
Then you'll need 4 VERY ripe bananas. |
Add to mixture. |
Blend well, then add 2 Tbsp. water |
Then, add 1 tsp. Vanilla |
Get your cupcake pans ready. |
I fill up a DOZEN cupcakes |
...then I use the rest to make MINI bites. |
Time to toast your own COCONUT! Super easy. Place shredded coconut on baking pan. |
Place under a broiler. |
Watch carefully, and continue to stir. |
I will slowly toast to.... |
.....Perfection! |
Frost the "Cooled" cupcakes with the Cinnamon/Vanilla Frosting. |
Dip in toasted Coconut. |
And... ENJOY!!! So, there you have it. My version of the age ol' banana bread! |
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