 Today, I am making half of my recipe with few different ingredients. This recipe will render 12 cupcake banana mini breads so easy to handle, just take one and move on, smile. My full recipe renders 24, just double my ingredients for the full recipe. Category: Bread Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $4.36 or $1.09 per serving Difficulty Level: Easy Allergens, Other: For Gluten Free bread, use 1 to 1 Gluten Free Flour Servings: 12 bread cupcakes INGREDIENTS 1 Med. size ripen banana, chopped ½ c. white organic sugar 1/4 c. melted unsalted butter 1 egg ½ tsp. each of Nutmeg, Cinnamon and Ginger 1 tsp. each of Vanilla extract, Amaretto liquor and Almond extract ¾ c. All-Purpose flour ½ tsp. baking soda Pinch of salt ¼ c. fat free Greek yogurt ½ c. tart cherries ½ c. chopped walnuts DIRECTIONS Preheat oven to 325 degrees and either EVOO spray a loaf pan or place cupcake liners into a cupcake baking mold. Set aside. Cream butter and sugar in a large bowl. Add the egg, mix well. Add yogurt, bananas, Nutmeg, Cinnamon, ginger, Vanilla extract, Amaretto liquor and Almond extract. Stir to combine. Add the flour, salt, and baking soda to the wet ingredients and stir until just combined. Fold in the chopped walnuts and tart cherries. Divide the batter evenly between prepared cupcake liners or a loaf pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
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