BANANA BREAD CUPCAKES

BANANA BREAD CUPCAKES WITH BROWN SUGAR ICING

 

I learned to make banana bread from a woman named Winnifred when I was 5 or 6 years old. It’s a cherished baking memory. Banana Bread is one of those recipes many of us learn early because  it’s easy, and obviously it’s a great way to use up all the bananas that are just moving to their dark side. not wasting food.  As I looked at my bunch of six darkening, speckled bananas on the counter, I could make a simple loaf, or cut them into pieces and freeze to use as a mock ice-cream or … pull out the muffin pan and turn them into cupcakes and of course top them with a sweet, soft icing. I think you know what I chose, and to add a little something else, I topped them with pieces of caramelized bananas.

 

 

 

Banana Bread Cupcakes with Brown Sugar Icing

Banana Bread and cupcakes -- the two come together is this simple recipe that makes use of the darkening bananas on your counter that are getting ready to move to the dark side!

My recipe is based on one called Aunt Holly's Banana Bread.

 Servings 12 dozen

Ingredients

  • 3-4 nicely ripe bananas

  • ¼ cup melted butter

  • ½ cup sugar you can use up to 1 cup if you like the "bread" sweeter.

  • ¼ tsp salt

  • 1 large egg, beaten

  • 1 tsp baking soda

  • chocolate chips optional

  • Brown Sugar Icing

  • 1 cup (2 sticks butter, softened

  • ½ cup dark brown sugar go up to ½ cup if you like it really sweet

  • 4 cups powedered sugar

  • vanilla extract to taste

  • milk - add by the tablespoon to adjust consistency

Instructions

  1. Preheat your oven to 350° and line a cupcake/muffin pan with liners and set aside.
    Mash the bananas in a bowl until almost smooth, then add all other ingredients and mix well.
    Using a spoon or ice cream scoop, add batter to your cupcake liners until ā…œ full and bake for 25-28 minutes or until a toothpick comes out clean when inserted into the center of a cupcake. Remove the cupcakes and let cool on wire rack.

Brown Sugar Icing

In a small pan, melt the dark brown sugar and butter until smooth, and well combined. Set aside to cool completely.
Once cooled, add the sugar liquid to the bowl of a mixer and slowly add the powdered sugar. Mix on low-medium until a smooth, velvety consistency. Add vanilla extract to taste.
Once your cupcakes have cooled, begin to ice, piping or using a spoon