These are adapted from Ina Garten’s banana bread recipe, and the mini size makes them more fun. If you want, you could frost them with a cream cheese frosting… I included a recipe for that below!
1/2 cup brown sugar1/2 cup regular sugar
1 stick butter (room temperature)
2 eggs (room temperature)
3 ripe bananas (or slightly overly ripe in my case… brown bananas are perfect for this recipe)
2 tablespoons milk
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Preheat the oven to 325 degrees.
First, cream the sugar and butter in a large mixing bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a small bowl mash the bananas with a fork.
Mix in the milk and cinnamon.
In another bowl, mix together the flour, baking powder, baking soda and salt. They say it’s better if you put all dry ingredients through a sieve in order to aerate and shake up any lumps.
Add the banana mixture to the creamed mixture and mix until combined.
Add the dry ingredients, mixing just enough that the flour disappears.
Pour batter into prepared cupcake pan and bake approximately 15 – 20 minutes, or until a toothpick inserted in the center comes out clean.
Set aside to cool on a rack for 15 minutes.
Oh, and the cream cheese frosting… blitz the following ingredients in a food processor:
1 pound cream cheese (room temperature)
2 sticks butter (room temperature)
1 teaspoon vanilla extract
3/4 pound powdered sugar (sifted if you have time)
