Good morning Chardheads. I don't want to jinx anything, but I think spring may have finally sprung in the Northeast. My amaryllis sure thinks so.
|A closer look|
Makes 12 cupcakes
1/2 cup very ripe banana
3/4 cup AP flour
1/2 cup whole wheat (or white whole wheat) flour
1/4 t baking soda
1 t baking powder
1/2 t salt
3/4 cup sugar
1/3 cup oil
2/3 cup "milk" (soy, almond, mammal)
2 t vanilla extract
Preheat the oven to 350 degrees Fahrenheit. In your food processor/blender/magic bullet blend the banana well until there are no chunks. In a large bowl combine flours, baking soda, baking powder, salt, and sugar. In a separate small bowl whisk together banana, oil, milk, vanilla, and almond. Create a well in the dry ingredients and pour the wet ingredients in mixing slowly. Try not to over mix. Pour batter into cupcake liners and bake for 20-22 minutes.
|Right out of the oven. If you look at the column on the left you can see I am not great at distributing the batter evenly|
Since I was baking for celebratory purposes I made peanut butter frosting to go with them. Is there anything better than banana and peanut butter? I used this recipe from allrecipes and it worked just fine.
|The finished product|
What was your best birthday cake/treat ever?