You know those bananas you bought last week, 'cause you were craving bananas? You bought a bunch because it feels weird to buy just one or two, right? And then you ate only one or two and the rest just sat... and sat...and sat...
and now....
They are perfect for banana bread!
But wait! Banana bread so Boooooorrrriiinnnngggg. Snore.
What's that? You have other random baking stuffs in your pantry?
OOOOHHHHHH!
Well then, let's snazz up banana bread, shall we?
Stop licking the screen. You don't know where it's been.
No seriously. Stop.
So, how abouts we do butterscotch banana bread, maybe even with some coconut thrown in?
Yeah, see that's what I thought!
Let's start with those poor pathetic bananas.
They need a little squishing. But, I'm lazy, as we have found throughout our cooking journey together. I let my kitchen aid mixer do the work.
Generally, you should cream the butter and sugar together first, but, I got carried away. Toss the bananas in a bowl, peeled of course.
Now laugh. 'Cause they look like light yellow poop.
See?
Ok. now throw in 1/2 stick of butter and 3/4 c sugar.
Mix to get all mooshy. Don't worry, it'll be liquidy.
While it's doing its thing (if you are using a stand mixer), measure out 2 cups of flour, 3/4 teas baking powder and 1/2 teas salt. Mix together with a fork.
Add 2 eggs to butter-sugar-banana mix as well as 1/3c sour cream and a splash of vanilla, rum or almond extract. Any of the extracts are good, but each brings a different flavor. Coconut extract is yummy too.
Once it is all mixed well, add flour mixture and blend well.
Now add butterscotch chips and coconut if you so wish. I added coconut later, not to the mix, because I have non-coconut lovers in my house.
I know. Shameful.
Anyway. Grab out your muffin tins. These make roughly a dozen small or 6 texas muffin sized muffins. Spray them down with some sort of lubrication. Pam, butter, or whatever is in your misto bottle is fine.
Fill your cups almost to the top, a little more than 3/4 full to get that store-bought muffin top. If you want, sprinkle some coconut in the bottom of some of the cups before adding batter and a little to the top after, to mark which ones you did that to. This is how I got coconut into select muffins for my split house.
Ok. Now. Before you put it in the oven, mix 2 Tbs butter, 1/4c oats, 1/4c brown sugar and if you have them, a few sliced almonds or pecan bits.
Note. Almonds are a superfood, so this addition makes the muffins healthy. :-P
Spoon topping over the top mounding it slightly.
Toss the pans in the oven for maybe like... mmmmm... 15-20 mins.
Go play on Pinterest or in my case, start dinner while they were cooking.
When the buzzer reminds you that there is something in the oven, remove them and let them sit until you can touch them and not receive 2nd degree burns.
Enjoy your caramelly, butterscotchy, banana-y goodness.
MMMMMMM.
and now....
They are perfect for banana bread!
But wait! Banana bread so Boooooorrrriiinnnngggg. Snore.
What's that? You have other random baking stuffs in your pantry?
OOOOHHHHHH!
Well then, let's snazz up banana bread, shall we?
Stop licking the screen. You don't know where it's been.
No seriously. Stop.
So, how abouts we do butterscotch banana bread, maybe even with some coconut thrown in?
Yeah, see that's what I thought!
Let's start with those poor pathetic bananas.
They need a little squishing. But, I'm lazy, as we have found throughout our cooking journey together. I let my kitchen aid mixer do the work.
Generally, you should cream the butter and sugar together first, but, I got carried away. Toss the bananas in a bowl, peeled of course.
Now laugh. 'Cause they look like light yellow poop.
See?
Ok. now throw in 1/2 stick of butter and 3/4 c sugar.
Mix to get all mooshy. Don't worry, it'll be liquidy.
While it's doing its thing (if you are using a stand mixer), measure out 2 cups of flour, 3/4 teas baking powder and 1/2 teas salt. Mix together with a fork.
Add 2 eggs to butter-sugar-banana mix as well as 1/3c sour cream and a splash of vanilla, rum or almond extract. Any of the extracts are good, but each brings a different flavor. Coconut extract is yummy too.
Once it is all mixed well, add flour mixture and blend well.
Now add butterscotch chips and coconut if you so wish. I added coconut later, not to the mix, because I have non-coconut lovers in my house.
I know. Shameful.
Anyway. Grab out your muffin tins. These make roughly a dozen small or 6 texas muffin sized muffins. Spray them down with some sort of lubrication. Pam, butter, or whatever is in your misto bottle is fine.
Fill your cups almost to the top, a little more than 3/4 full to get that store-bought muffin top. If you want, sprinkle some coconut in the bottom of some of the cups before adding batter and a little to the top after, to mark which ones you did that to. This is how I got coconut into select muffins for my split house.
Pre-streusel topping.
Ok. Now. Before you put it in the oven, mix 2 Tbs butter, 1/4c oats, 1/4c brown sugar and if you have them, a few sliced almonds or pecan bits.
Note. Almonds are a superfood, so this addition makes the muffins healthy. :-P
Spoon topping over the top mounding it slightly.
Toss the pans in the oven for maybe like... mmmmm... 15-20 mins.
Go play on Pinterest or in my case, start dinner while they were cooking.
When the buzzer reminds you that there is something in the oven, remove them and let them sit until you can touch them and not receive 2nd degree burns.
Enjoy your caramelly, butterscotchy, banana-y goodness.
MMMMMMM.
0 comments:
Post a Comment