Banana Cupcakes

We all hate to waste food but sometimes you just bought too much and it’s spoiling in your kitchen. Here at SWEETTABLESCAPES, we have found a solution for less than perfect fruit. Overripe is sometimes a good thing . Flavors are enhanced and the loss of firmness is actually perfect for some recipes. We’ve all thrown  a few bruised pears, mushy bananas and strawberries  in the blender with some crushed ice for a delicious smoothie but when we’re ready for a little more effort, SWEETTABLESCAPES’ go-to recipe is a tried-and-true banana bread.

Since we had just found some cute banana-shaped candy, it was perfect timing when 2 bananas started turning black. 1,2,3 banana cupcakes it is!! And they did not last any longer than our usual banana loaf!!

Here is the recipe, cut from the back of a Pillsbury flour bag, many, many years ago:

3/4 cup sugar                                   1 tsp vanilla

1/2 cup butter, softened                2 cups all-purpose flour

2 eggs                                                 1/2 cup chopped nuts (optional)

1 cup (2 medium) mashed ripe    1 tsp baking soda

bananas                                            1/2 tsp salt

1/3 cup milk

Pre-heat oven to 350. Grease bottom only of 9×5 or 8×4 loaf pan. In large bowl, beat sugar and butter until light and fluffy. Beat in eggs, blend in bananas, milk and vanilla. Lightly spoon flour into measuring cup, level off. In small bowl, combine four, nuts, baking soda and salt; mix well. Add to banana mixture; stir just until dry ingredients are moistened. Pour into greased pan. Bake at 350 for 50 to 60 mins or until toothpick comes out clean. Cool in pan 5 mins, remove. Cool completely on wire rack. Wrap tightly and store in refrigerator  (as if this was going to make it to the fridge…in our house…not a chance!)

For cupcakes, line your muffin pan with paper liners, fill 3/4 full and bake for about 20mins. Enjoy!!


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