Food For Thought

I have this nasty habit of buying bananas in bunches of 6 or more, thinking, “oh, I’ll have one a day for the next week or so.” What actually happens is I eat one, and then the others sit on my counter like a neglected bunch of orphans. In an effort not to be wasteful, I’ve been making a lot of banana bread lately to use up the (almost) overripe bananas.

I love this recipe because it doesn’t require a bunch of tools, bowls, spoons, mixers, space stations, etc. to make, and can be done in about ten minutes.  One bowl, one spatula, a couple commercial breaks and boom, banana muffins.  What’s even better is this recipe is very flexible.  You can add things like chocolate chips, walnuts (or any nut for that matter), coconut, dried fruit, whatever you want, and it’ll still be done in no time at all and be delicious.

Banana (whatever you want to add) muffins – Makes 15

1/3 cups butter or margarine

5 ripe bananas (as in the skin is mostly brown)

1 cup brown sugar

1 egg

¼ teaspoon cloves

½ teaspoon nutmeg

1 ½ teaspoons cinnamon

1 teaspoon vanilla extract

I tablespoon bourbon or whiskey (optional, but recommended)

1 teaspoon salt

1 teaspoon baking soda

1 ½ cups AP flour

Preheat oven to 350F (177C). In a large microwave safe bowl, melt the butter.  Add the bananas and mash with a fork, or the backside of your spatula.  Add the brown sugar and mix until smooth.  Add the egg, vanilla, bourbon and spices and mix until combined.  Sprinkle the salt and baking soda over the mixture and stir until combined.  Add the flour in half cup increments, mixing until just combined each time.  Spray the muffin pan with nonstick cooking spray and line with paper or tin liners.  Using an ice cream scoop, scoop the batter into the liners until just over ¾ full.  Bake for 22 minutes, let cool in the pan, remove and cool completely and frost.

Orange Coconut Cream Cheese Frosting

1 (8oz) package of cream cheese, room temperature

4 Tablespoons butter or margarine, room temperature

1 tablespoon vanilla extract

3 cups icing sugar (confectioners’ sugar/powdered sugar)

Zest of ½ an orange

½ cup shaved sweetened coconut

In a large bowl, beat the cream cheese and butter together until whipped.  Add the vanilla and beat until combined.  Add the icing sugar in ½ cup increments until complete, and whip the mixture until fluffy.  Fold in orange zest and coconut shavings. Top cupcakes in whatever method you like, and enjoy!