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!
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.|
|Bake 350 for 23 min.|
You can put BOTH pans in together and remove the mini bites after 18 min. or so (just check with a toothpick)
Leave the bigger cupcakes in until about 22-23 min. (periodically check with a toothpick)
Once done. Let them COOL.
|Time to toast your own COCONUT!|
Place shredded coconut on baking pan.
|Place under a broiler.|
|Watch carefully, and continue to stir.|
|I will slowly toast to....|
|Frost the "Cooled" cupcakes with the Cinnamon/Vanilla Frosting.|
|Dip in toasted Coconut.|
So, there you have it.
My version of the age ol' banana bread!