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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Since we love banana bread, this was a no-brainer to try. They are moist, flavorful little morsels...a browned butter, caramel or cream cheese frosting works great with these. Ingredients:
1/4 cup butter |
1/4 cup solid crisco |
1 cup sugar |
1 teaspoon vanilla extract |
2 eggs |
2 cups plus 2 tablespoons flour |
21/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup mashed bananas (about 3 medium bananas) |
1/4 cup buttermilk or sour cream (i always use sour cream) |
Directions:
1. In a large bowl, cream together the butter, Crisco, sugar and extract.
2. Beat in eggs, one at a time.
3. Mix dry ingredients together and add to creamed mixture alternately with bananas and sour cream (or buttermilk).
4. Grease 18 muffin tins (or line tins with cupcake liners); fill tins 3/4 full (I always get exactly 18 out of this recipe).
5. Bake at 375 degrees for 20 minutes.
6. Cool and frost. One frosting option is listed below, but the pictured cupcake is frosted with cream cheese frosting.
7. Brown Sugar Frosting:
8. 6 tablespoons brown sugar
9. 4 tablespoons whole milk or half and half
10. 4 tablespoons butter
11. powdered sugar
12. 1/2 teaspoon vanilla extract
13. Combine brown sugar, milk and butter in saucepan; bring to a boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla.
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