I get pretty annoyed when food gets wasted at our house. Maybe it’s the frugal side of me, maybe it’s the Filipino side of me, or maybe I’m just totally anal when it comes to waste…I don’t know. What I do know is that it bugs me. The one food I don’t mind seeing get a bit too over ripe for immediate eating is bananas. When they get too ripe I throw them into the freezer to do some baking in the future. It’s a trick I learned from my mama who is an avid banana bread baker and frugal cook.
I took out the frozen bananas a few days ago as mentioned in my last post to do some sort of banana baking. I was thinking of doing a banana-bread-slash-cupcake-thing which my friends named Banana Somethings. I looked at my basic banana bread recipe that I use as a foundation for all of my banana creations (I bake with bananas a LOT) and combined it with my Basic Cupcake recipe. I was really surprised to find that the cupcake recipe called for less sugar and butter than the banana bread recipe so I used those amounts, but I used the banana bread recipe amounts for the rising ingredients (baking soda and powder) since I figured with the bananas that it would need a bit more help to rise.
My Banana Somethings (note: I doubled the “original” recipe, this yields 12 cupcakes and 2 mini loaves. Half this recipe and you will yield approximately 12 cupcakes)
1 1/3 cup sugar
1 1/2 cups room temperature butter
6 ripe bananas, mashed
2 tablespoons vanilla
2 tablespoons milk
2 teaspoons cinnamon
4 cups all-purpose flour (I used half unbleached all-purpose flour and half whole wheat flour.)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
Gramma’s Raspberry Jam Glaze
2/3 cup Gramma’s homemade Raspberry Jam
3-4 tablespoons icing sugar
Pre-heat your oven to 350 degrees F. In 1 bowl whisk the flour, baking soda, baking powder and salt. In another bowl mash the bananas with cinnamon and milk. In a large bowl, cream the sugar and butter until light and fluffy. Add the eggs one at a time. Once incorporated add the banana mixture. Slowly add the dry ingredients and mix with a wooden spoon. DO NOT OVER MIX! Clumps of flour is ok…trust me! Fill a muffin tin that has been lined with cupcake liners. Bake for 25-30 minutes and check the middle with a toothpick to see if it’s done. Batter on the toothpick? Bake for 5 or so more minutes. Comes out clean? They’re done! Let them cool on a wire rack.
For the mini loaves I mixed the remaining batter with 1/2 cup shredded coconut. Fill 2 mini loaf pans that has been sprayed with cooking oil and then sprinkle some more coconut on top so it can toast while it’s baking. Bake for about 40-45 minutes, again checking with the toothpick.
While the Banana Somethings are cooling you can make the glaze. Just mix together the raspberry jam and icing sugar in a bowl and then top the somethings with the glaze.
Since I doubled the recipe I took some for Teen Mom Tuesday girls night and Evan is going to take some for the guys at work. It made enough for 12 banana somethings and 2 mini loaves. I was really pleased with how they turned out. They had the flavor of banana bread but the light fluffy texture of a cupcake. The raspberry glaze was a nice sweet topping to have as well. Get creative with your banana bread and let me know what you can come up with.