I’ve done this before, but that time was a bit of a struggle, in comparison to this. After I was done, I was quite jittery, as I didn’t feel like I had baked at all. It almost got over too quick. I started somewhere around quarter past 11 at night, and by the stroke of midnight I was sitting comfortably tucked into bed with a beautify warm and moist banana bread cupcake in my hand, to lure me into a sweet dream.
The recipe makes 18 normal and somewhere between 24-30 mini banana bread-cakes. I assumed differently and prepared a 12 muffin tin (normal sized) for the banana bread-cakes, and ended up having some left over which gave me about 8 mini bread-cakes. I did the best of both, after all, I hate choosing betweenoptions—just make ‘em all!
Ingredients: (Adapted from Cookies and Candids)
1. 4 ripe bananas
2. 3/4 cup brown sugar
3. 1/2 cup room-temperature unsalted butter
4. 2 cups all purpose flour
5. 2 tsp baking powder
6. 1/4 tsp salt
7. 2 tbs granulated sugar and 5-6 crushed pecans, for sprinkle
1. Preheat the oven to 175*c. Prepare the muffin/mini muffin tins by lining them with paper liners, the cuter the better!
2. Mash bananas in a bowl using a potato masher. Beat in the sugar and butter, till you have a smooth consistency. I used an electric hand mixer for this, which took about 5-7 minutes for it to be completely lump free and well incorporated.
3. In a separate bowl, combine the flour, baking powder, and salt. Mix into the wet ingredients. Pour into the lined muffin tins. Sprinkle granulated sugar and coarsely chopped pecans, to give a gorgeous crunchy topping.
4. Bake muffins for 25-30 minutes. Stick a toothpick into the centre and it should come out nearly clean (a few crumbs are okay because it is best a bit moist). No need to wait- dig in! If you’re being good- transfer to a wire rack, while still in the tins, and remove when cool enough to handle.